Stuffed Porkchops

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  •          6    Pork Chops, boneless, thick cut


  •  1½ lbs    Pork, ground
  •          2    Eggs
  •   ½ cup    Bread Crumbs, unseasoned
  •   ¼ cup    Dried Onions, minced or chopped
  •     1 tsp    Salt
  • 1/8 tsp    Garlic Powder
  •  1 pinch    Black Pepper
  •    ¾ cup    Water, cold
  •    1/3 lb    Mushrooms, fresh


Cut pockets into the pork chops and set aside. If you have a good butcher, he might do it for you.
Clean and slice the mushrooms.
Place ground pork in a bowl, add the eggs and bread crumbs.
In a measuring cup combine salt, pepper, dried onions and garlic powder with the water and mix together.
Pour mixture over meat and knead well until it binds, fold in the mushrooms last.
Stuff the chops with the stuffing. A pastry bag with a large nozzle might work. The sausage stuffer or Jerky gun below makes this a breeze.
Place on a baking sheet with fat side up, add some water to sheet to keep bottom of chops from burning and cover with aluminum foil.
Roast in oven at 350°F until internal temperature reaches 170ºF, check after 1 hour, uncover the last 15 minutes to brown.


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