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stuffed pork chop with mushroom gravy on a white plate
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5 from 18 votes

Stuffed Pork Chops

Restaurant-Style dishes like my stuffed pork chops are easy to make and delicious way to make any night a special night. Cooking isn't difficult its all about the techniques and the ingredients.
Prep Time10 mins
Cook Time40 mins
Course: Entree
Cuisine: American
Keyword: marsala sauce, pork chop recipe, stuffed pork chop
Servings: 2
Calories: 926kcal
Author: Chef Dennis Littley

Ingredients

  • 12 oz pork chops 2 rib chops - trimmed and split
  • sea salt and black pepper to taste
  • 4 oz sausage meat
  • 1 tbsp roasted red peppers diced
  • 1 tbsp onions diced
  • 2 cups baby spinach washed
  • 1 tbsp olive oil brush chops before grilling
  • 2 cups potato bread cut into cubes
  • ½ cup chicken stock add more if stuffing is dry
  • 2 tbsp blue cheese crumbles (optional)

Marsala Mushroom Sauce

  • 6 oz mushrooms sliced
  • 1 tbsp olive oil
  • ½ cup marsala wine
  • ½ cup chicken stock
  • 1 tbsp butter slightly soft
  • 1 tbsp flour

Instructions

  • Prep pork chop by trimming the fat from around the outside edge.
  • Carefully slice through the middle of the pork chop cutting it in half to form a flap. Do Not Cut all the way through!
  • Season chops inside and out with sea salt and black pepper to taste. Set aside until stuffing is complete.

Stuffing Mix

  • Saute onions and sausage meat until sausage is almost fully cooked.
  • Add spinach and roasted red peppers. Continue cooking until spinach is cooked then remove from heat.
  • In a mixing bowl place the cubed bread and add the sausage meat mixture. Mix together.
  • Add enough chicken stock to make the stuffing moist without being soggy.
  • Add crumbled blue cheese and gently mix together. The stuffing is now done.

Assembly and Cooking

  • Take half of the stuffing mixture (or as much as you want) and place it in the middle of each pork chop. Then fold the flap back over.
  • Refrigerate stuffed chops for 15-20 minutes to allow the stuffing to firm up.
  • Brush the outside of the chops with olive oil and place on a preheated grill. Cook chops on one side only. Turn chops to make # grill marks on one side.
    *You can skip the grill and cook the chops completely in the oven.
  • Place the grill-marked chops into a preheated 350-degree oven for 20 minutes or until the stuffing has reached an internal temp of 165 degrees.

Marsala Mushroom Sauce

  • Saute mushrooms in a little olive oil until they are cooked.
  • Add Marsala wine and simmer for 1-2 minutes.
  • Add chicken stock, reduce heat and all to simmer and the sauce to reduce by half.
  • Roll the butter in flour to make a Beurre manie, then add to the simmering stock to help thicken the sauce.
  • When the sauce has thickened sufficiently add another splash of Marsala wine to boost the flavor. Remove from heat and serve over the finished stuffed pork chops.

Nutrition

Calories: 926kcal | Carbohydrates: 39g | Protein: 59g | Fat: 52g | Saturated Fat: 16g | Cholesterol: 179mg | Sodium: 1050mg | Potassium: 1706mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3159IU | Vitamin C: 14mg | Calcium: 161mg | Iron: 4mg