Swiss-Stuffed Chops Recipe
Swiss-Stuffed Chops Recipe photo by Taste of Home
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Swiss-Stuffed Chops Recipe

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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.
TOTAL TIME: Prep: 25 min. Cook: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Cook: 45 min.
MAKES: 4 servings


  • 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

Nutritional Facts

7 ounce-weight: 287 calories, 18g fat (7g saturated fat), 99mg cholesterol, 327mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 19g protein.


  1. 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.
  2. In a shallow bowl, beat the egg. In another shallow bowl, combine bread crumbs and pepper. Dip chops in egg, then coat with crumbs.
  3. In a large skillet, brown chops in oil on both sides. Add water. Cover and simmer for 35-40 minutes or until juices run clear. Remove chops and keep warm; discard toothpicks.
  4. 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.
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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quickmealscook User ID: 6343519 104162
Reviewed Nov. 15, 2011

"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"

ReneeRen95 User ID: 3754312 69410
Reviewed Jan. 19, 2009

"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"

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