Mushroom Stuffed Pork Chops

MUSHROOM STUFFED PORK CHOPS

 

 

This is a delicious meal, but it is pretty time consuming.  The prep work takes about 1 hour.  The nice thing is, the prep work can be done earlier in the day & the prepared pork chops can be kept in the fridge until you are ready to put them in the oven. 

 

Ingredients:

6 pork chops

(I like the pork chops that Bambis sells the best, but this time I tried pork chops from Prime)

2 cans of mushrooms, drained

1 teaspoon parsley

1 Tablespoon chopped onion

1/4 teaspoon salt

Dash of pepper

1 Tablespoon Oil

Shredded Cheese (I used provolone)

3 eggs

2/3 Cup Italian Bread Crumbs

(I like the canned Italian Bread Crumbs that Fantu has sometimes.  You can make it with plain bread crumbs.  Just stir in garlic powder, basil, oregano and salt to make Italian Bread Crumbs).

 

Trim the excess fat from the pork chops.  Keep the meat attached to the bone, but slice the pork chops in a butterfly cut from the front of the meat to the back so you have a top and bottom piece of meat connected to the bone.  Sprinkle the meat with salt & pepper.  In a bowl, combine the mushrooms, parsley, onion, salt and pepper.  Place the cheese inside the pocket of the pork chop and then stuff it with the mushroom mixture and then top with cheese again.  Saute the pork chops in oil until the cheese is melted.  Let the pork chops cool for a few minutes.  In separate bowls, put the eggs in one bowl and the Italian Bread Crumbs in the other bowl.  Dip the pork chops in the eggs and then in the breadcrumbs.  Cook the pork chop in oil for a few minutes, turn once.  Place the Pork Chops in a baking dish.  Saute the rest of the mushroom mixture in the left over oil and scraps.  Put the mushroom mixture over the top of the pork chops.  Cover with foil.  You can now put the pork chops in the fridge until you are ready to bake them.  Bake at 350 degrees for 30 minutes.