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Swiss-Stuffed Chops Recipe

Swiss-Stuffed Chops Recipe photo by Taste of Home

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"These delectable chops are easy, yet they taste like you've fussed," says field editor Joan Hallford from North Richland Hills, Texas.

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Swiss-Stuffed Chops Recipe

Prep: 25 min. Cook: 45 min.

Yield: 4 Servings

25 45 70

Ingredients

1 cup (4 ounces) shredded Swiss cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup minced fresh parsley
4 bone-in pork loin chops (7 ounces each)
1 egg
6 tablespoons dry bread crumbs
Dash pepper
2 tablespoons canola oil
1/3 cup water
1 tablespoon all-purpose flour
1/4 cup cold water

Directions

In a bowl, combine the cheese, mushrooms and parsley. Cut a pocket in each pork chop by slicing almost to the bone. Stuff chops with cheese mixture; secure with toothpicks.
In a shallow bowl, beat the egg. In another shallow bowl, combine bread crumbs and pepper. Dip chops in egg, then coat with crumbs.
In a large skillet, brown chops in oil on both sides. Add water. Cover and simmer for 40-45 minutes or until juices run clear. Remove chops and keep warm; discard toothpicks.
Combine flour and cold water until smooth; stir into pan juices. Cook and stir for 2 minutes or until thickened. Spoon over pork chops. Yield: 4 servings.

Nutritional Facts 1 serving (7 ounces) equals 287 calories, 18 g fat (7 g saturated fat), 99 mg cholesterol, 327 mg sodium, 12 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Swiss-Stuffed Chops in Taste of Home April/May 2005, p9

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Swiss-Stuffed Chops

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Reviewed on Nov. 15, 2011 by quickmealscook

I made this for dinner to rave reviews. The hardest part was cutting the pork chops evenly. Other than that, it was easy to assemble, cook and clean up. I didnt have fresh parsley on hand, so I used dried parsley and added it to the bread crumbs

Reviewed on Jan. 19, 2009 by ReneeRen95

I made this using frozen chopped spinach, rinsed & squeezed the liquid out instead of using the parsley. It was wonderful. My husband is not much of a pork chop fan, and he loved these! Thanks! Renee