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

Swiss-Stuffed Chops Recipe

Publisher Photo
"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

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

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.

Directions

  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

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.

Medium-Bodied White Wine

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

Reviews for Swiss-Stuffed Chops

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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MY REVIEW
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

MY REVIEW
Reviewed Jan. 19, 2009
MY REVIEW
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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