Right Side Up Stuffed Mushroom Chops
Elevate your dinner game with "Right Side Up Stuffed Mushroom Chops," a tantalizing combination of succulent bone-in pork chops and a savory mushroom stuffing that’s bursting with flavor. These hearty chops are filled with a delicious mixture of sautéed button mushrooms, golden breadcrumbs, Parmesan cheese, and aromatic garlic, then seared to perfection before finishing in the oven. A splash of chicken broth adds moisture to the stuffing, ensuring every bite is rich and satisfying. Garnished with fresh parsley for a pop of color and freshness, these pork chops are perfect for a cozy family dinner or an impressive main course for guests. Ready in just an hour, this recipe balances simplicity with gourmet flair, making it a must-try for mushroom lovers and pork aficionados alike.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 cup large button mushrooms
- 2 tablespoons butter
- 1 cup breadcrumbs
- 0.25 cup Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup low-sodium chicken broth
- 1 medium onion, finely chopped
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper on both sides.
Using a sharp knife, make a pocket in each pork chop by slicing horizontally through the thickest part, being careful not to cut all the way through.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the butter and let it melt.
Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until softened and fragrant.
Stir in the chopped mushrooms and cook for another 5 minutes until the mushrooms release their moisture and begin to brown.
Add the breadcrumbs, Parmesan cheese, 1 tablespoon of parsley, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper to the skillet. Mix well.
Gradually pour in the chicken broth, stirring constantly, until the mixture is moistened but not overly wet. Remove from heat and let cool slightly.
Stuff each pork chop pocket with the mushroom mixture, pressing gently to pack it in. Secure with toothpicks if needed.
Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
Remove from the oven, garnish with the remaining parsley, and let rest for 5 minutes before serving. Enjoy your Right Side Up Stuffed Mushroom Chops!
Nutrition Facts
Calories |
2941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.0 g | 227% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 4889 mg | 213% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 18.0 g | ||
| Protein | 226.0 g | 452% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 436 mg | 34% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3591 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
