These baked stuffed pork chops are filled with savory mushrooms, Swiss cheese, and fresh parsley for an easy dinner. Baking in the oven keeps the pork tender while a quick sear adds a golden finish.
With just a handful of ingredients, these mushroom stuffed pork chops make a flavorful meal for two without much fuss. Serve them with potatoes, vegetables, or a simple salad for a complete dinner.
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I've made these stuffed pork chops in the oven a few times. I like how the filling turns an everyday cut of pork into a dinner that feels a little more special. The mushrooms add plenty of savory flavor, while the cheese gives the filling a creamy richness without making the recipe complicated. Baking the stuffed chops is convenient because I don't have to spend much time tending them once they go into the oven.
When I want something even simpler, I'll make these pan fried pork chops, while baked panko pork chops are another easy option when I'm in the mood for a crispy coating. I like having all three methods in my dinner rotation because they give me different ways to prepare pork chops without making weeknight cooking more complicated.
Ingredients
The great thing about this recipe is that it is made with minimal ingredients. In fact, you may already have everything you need.
Here are the items needed to make stuffed pork chops with mushrooms and cheese:
- boneless pork loin chops (thicker bone-in pork chops can be used too)
- button mushrooms
- olive oil
- Swiss cheese
- fresh chopped parsley
- salt and pepper
Scroll down to the recipe card for quantities used.
Instructions
To start, preheat the oven to 350°F. Then, prepare the pork chops by slicing a pocket into the fat side of each, being careful not to slice all the way through. Season the outside of the meat with a sprinkling of salt and pepper to taste.
Cook the mushrooms in 1 teaspoon of olive oil over medium heat until soft.
Combine the chopped mushrooms, cheese, parsley, and 1⁄4 teaspoon salt.
Stuff the boneless pork chops with the mushroom mixture and hold shut with toothpicks. Place in a small baking dish and place the pork chops in the oven.
Bake for 15 to 20 minutes until no longer pink. Heat the remaining 1 tablespoon olive oil in a 10-inch skillet over medium-high heat. Cook pork chops until golden brown on each side.
Hint: Use a meat thermometer to ensure they are cooked to the proper internal temperature. This will help you avoid overcooking, which can result in dry and tough pork chops. Insert the thermometer into the thickest part of the pork chop, and when it reaches 145°F (63°C), the pork chops are done.
Variations
Not only is this dish a classic crowd-pleaser, but it also allows for endless variations depending on your preferences. Here are a few ideas you can try:
- Spinach - stuff the pork chops with spinach and feta cheese for a flavor change and boost nutrition.
- Gourmet - combine the tangy sweetness of cranberry with goat cheese for an indulgent filling.
- Seasonings - incorporate different herbs and spices into your stuffing mixture. Sprinkle in some fresh thyme or rosemary for an aromatic touch. Add a pinch of garlic powder or paprika for an extra kick.
- Mustard - For an extra flavor boost, you can brush some Dijon mustard over the top of each stuffed chop before baking. The mustard's tanginess complements mushrooms and cheese splendidly while adding depth to every mouthful.
- Spicy - For those looking to add some heat to their meal, consider adding diced jalapenos or crushed red pepper flakes to the mushroom and cheese filling.
Check out our oven-baked pork steaks for another easy weeknight dinner idea. It results in juicy meat every time.
Tips
Top tip: To make cleanup a breeze, line a baking sheet with parchment paper before placing the stuffed pork chops on it. This prevents any sticking and makes it easier to remove them from the pan once they're cooked.
- Preheat the oven. Before you start baking, preheat your oven to the recommended temperature. This ensures that the heat is evenly distributed throughout the cooking process, resulting in well-cooked pork chops.
- Properly season. Seasoning is key to enhancing the flavor of your boneless stuffed pork chops. Make sure to generously season both sides of the chops with your favorite herbs and spices. This will add a burst of flavor to each bite.
- Let rest before serving. Once your boneless stuffed pork chops are done baking, allow them to rest for a few minutes before serving. This helps retain their juices and allows the flavors to meld together.
Serving suggestions
When it comes to serving mushroom stuffed pork chops, plenty of side dishes and accompaniments can elevate the flavors even more. One delicious option is air fryer Brussels sprouts with a balsamic glaze. Another great option is scalloped potatoes or garlic mashed potatoes.
For those who want something lighter, a fresh salad filled with crunchy greens like spinach or arugula can be an excellent choice. Or, consider serving some crusty Italian bread on the side.
Storage
You can store any leftover mushroom and cheese stuffed pork chops in an airtight container in the refrigerator for up to 4 days. Reheat them covered in a 325°F oven until warmed through, adding a small splash of broth or water to help keep the pork from drying out. For a quicker option, microwave individual portions at reduced power in short intervals until heated through.
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Recipe
Baked Stuffed Pork Chops
Ingredients
- 2 5- to 6-ounce boneless pork chops
- ⅓ cup cooked white button mushrooms chopped (about 2 ounces)
- 1 tablespoon extra-virgin olive oil plus 1 teaspoon
- 2 ounces Swiss cheese chopped (about 2 thick slices)
- 1 tablespoon cut fresh parsley leaves chopped
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F.
- Slice a pocket into the fat side of each pork chop, being careful not to slice all the way through. Season the outside of the pork with a sprinkling of salt and pepper to taste.
- Cook the mushrooms in 1 teaspoon of olive oil over medium heat until soft, about 4 to 5 minutes.
- Combine the chopped mushrooms, cheese, parsley, and 1⁄4 teaspoon salt. Stuff the mushroom mixture into the pork pockets and hold shut with toothpicks.
- Place on a rimmed baking sheet or casserole pan. Bake for 15 to 20 minutes until no longer pink and the meat registers 145°F using a meat thermometer.
- Heat the remaining 1 tablespoon olive oil in a 10-inch skillet over medium-high heat. Cook the pork until golden brown, 30 to 60 seconds on each side.
Jake B says
Wow! I never had thought about stuffing pork chops before reading this... So obviously I had to try it! Took my first shot at making it last night and the cheese and mushrooms gave it such an explosion of flavors. Can't wait to read more unique recipes here. Thanks!
Jessica says
Such an easy recipe and they taste amazing! Made it a bit spicy for my husband and he absolutely enjoyed it. Will be making this again for sure. Thanks for the recipe!
Jean says
I have been going through several of your recipes and I just want you to know that the nutritional information that you include (including carbohydrates) is DEEPLY Appreciated!
Lisa MarcAurele says
I follow a low-carb maintenance plan, so having nutritional information on recipes is also very important to me.
Susan Price says
I made this with chicken breast instead of pork chops and it turned out fine. Next time I will definitely add some more herbs and spices, as it was a little bland. Think I would add a little more cheese. When I browned at the end, I added the leftover browned mushrooms and a little white wine. Served on a bed of mash potatoes with chives.