Stuffed pork chops

Step by Step

Step 1

Place a piece of plastic wrap on a solid surface and then place the pork chops onto plastic wrap and then cover them with another piece of plastic wrap. Use a meat tenderizer to pound the pork chops down to about ½-inch thick.

Step 2

Season the pork chops with 1 teaspoon of salt and 1 teaspoon of pepper on both sides. Use your hands to massage the salt and pepper into the meat. Set aside.

Step 3

Heat a large skillet over medium heat and add olive oil. When the olive oil is fragrant, add the mushrooms and ½ teaspoon of salt. Sauté the mushrooms for about 15-20 minutes to draw out the moisture from the mushrooms as well as cook it off. Toss the mushrooms every 4-5 minutes.

Step 4

Preheat the oven to 400ºF and spray a standard-size casserole dish with cooking spray.

Step 5

When there is no remaining liquid in the skillet, add the onion, garlic, and thyme to the skillet and toss. Sauté everything together for 3-4 minutes. Remove the mushrooms from the heat and let the mushrooms cool for 5 minutes. Add the cream cheese to the mushrooms and mix until combined.

Step 6

Spread about ⅓ cup of the cream cheese and mushroom filling onto one end of each pork chop. Tightly roll the mushroom filling up into the pork chop. Set aside.

Step 7

Whisk the eggs in a large bowl and add the ritz cracker crumbs and the pork seasoning to a separate large bowl and toss to combine.

Step 8

Carefully dredge each stuffed pork chop into the egg mixture and then coat the pork in the ritz cracker crumbs. Then, double dip the pork chop into the egg mixture and ritz crumbs.

Step 9

Place the stuffed pork chop into the greased casserole dish. Repeat until all of the stuffed pork chops have been rolled twice through the egg and ritz cracker mixture.

Step 10

Drizzle the stuffed pork chops with olive oil. Place the casserole dish into the oven and bake for 25-30 minutes or until the pork reaches an internal temperature of 145ºF and until the pork chops are golden brown.

Step 11

Remove the pork from the oven and let it rest for 10 minutes before cutting into the pork.

Tips and Warnings

Be sure to use boneless pork chops. If you don’t have ritz crackers you can substitute with panko or regular bread crumbs.
Make sure to pound the pork thin enough that it will be easy to roll.
Everyone likes their pork done differently, if you like your pork pink, take the pork chops out of the oven sooner.

Ingredient

Large eggs

2 2
Cream cheese

113.4 g 0.25 lbs
Olive oil

221.8 ml 7.76 fl. ozs
Small white onion

0.5 0.5
Bella mushrooms

226.8 g 0.5 lbs
Coarse salt

9.86 ml 0.35 fl. ozs
Minced fresh thyme

14.79 ml 0.52 fl. ozs
White mushrooms

226.8 g 0.5 lbs
Boneless pork chops

1 lb 0.45 kg
Coarsely ground black pepper

1 teaspoon 4.93 ml
Garlic

4 pcs 4 pcs
Pork rub

4 teaspoons 19.72 ml
Ritz cracker crumbs

1 cup 236.59 ml

Amount Per Serving
	Calories	477 kcal
	Carbohydrates	21 g
	Protein	34 g
	Fat	29 g
	Fiber	2 g
	Sugar	5 g

View nutrition facts

Stuffed pork chops

Summary