Cheese Stuffed Pork Chops Recipe
Summary
Ingredients
| Canned mushroom | 4 Ounce | |
| Shredded swiss cheese | 4 Ounce | |
| Chopped parsley | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Pork chops | 4 | |
| Dry bread crumbs | 1⁄2 Cup (8 tbs) | |
| Egg | 1 | |
| Vegetable oil | 3 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1 Dash |
Nutrition Facts
Serving size
Calories 448 Calories from Fat 275
% Daily Value*
Total Fat 31 g47.6%
Saturated Fat 10.4 g51.8%
Trans Fat 0.1 g
Cholesterol 157.1 mg52.4%
Sodium 545.1 mg22.7%
Total Carbohydrates 7 g2.3%
Dietary Fiber 0.35 g1.4%
Sugars 0.9 g
Protein 34 g67.1%
Vitamin A 9.2% Vitamin C 4.2%
Calcium 26.7% Iron 7.9%
*Based on a 2000 Calorie diet
Directions
Combine mushrooms, cheese, parsley, and 1/2 teaspoon salt; mix well, and set aside.
Make pockets in pork chops, cutting from rib side just to beginning of fat edge of each chop.
Stuff pockets of pork chops with cheese mixture.
Combine breadcrumbs, 1/4 teaspoon salt, and pepper, stirring well.
Dip pork chops in the beaten egg, and dredge in breadcrumb mixture.
Heat oil in a skillet over medium heat; brown pork chops on both sides.
Add water to reserved mushroom liquid to equal 1 cup.
Pour over pork chops.
Cover, reduce heat, and simmer 1 hour or until pork chops are tender.
Chef
