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Swiss-Stuffed Chops

 Swiss-Stuffed Chops
"These delectable chops are easy, yet they taste like you've fussed," says field editor Joan Hallford from North Richland Hills, Texas.
4 ServingsPrep: 25 min. Cook: 45 min.


  • 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


  • 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 35-40 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.

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Swiss-Stuffed Chops (continued)

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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer