Baked Stuffed Pork Chops
Up your dinner game with mouthwatering baked stuffed pork chops. They are bursting with savory mushrooms and gooey cheese.
Servings (Adjustable):
Calories: 375kcal
Ingredients
- 2 5- to 6-ounce boneless pork chops
- ⅓ cup cooked white button mushrooms chopped (about 2 ounces)
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 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.
Notes
Using canned mushrooms will save time because there’s no need to cook them first.
Nutrition
Calories: 375kcal | Carbohydrates: 1g | Protein: 35g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 634mg | Potassium: 500mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg