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Stuffed Pork Chops

Total Time

Prep: 15 min. Bake: 1 hour


4 servings

A while ago, my boyfriend requested stuffed chops with a different kind of filling. I came up with this version, which stems from a recipe for stuffed mushrooms. He raved about them for days.


  • 1-1/2 cups chopped fresh mushrooms
  • 4 green onions, finely chopped
  • 1/3 cup finely chopped celery
  • 1 tablespoon butter
  • 1 small tomato, chopped
  • 1/4 to 1/2 teaspoon dried marjoram
  • 1/8 to 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 2 slices day-old white bread, cut into 1/4-inch cubes
  • 4 bone-in pork loin chops (1 to 1-1/2 inches thick and 7 ounces each)


  1. In a large skillet over medium heat, saute the mushrooms, onions and celery in butter until vegetables are tender. Add the tomato, marjoram, garlic salt and pepper; cook and stir for 5 minutes. Remove from the heat and stir in bread cubes.
  2. Cut a large pocket in the side of each chop. Stuff mushroom mixture into pockets. Place chops in an ungreased shallow baking pan. Bake, uncovered, at 350° for 1 hour or meat is no longer pink.

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