Stuffed Chops

"Roll up your sleeves because tasty results like this don`t just magically happen on their own - you`re going to have to put in some effort. Oh and bon appetit!"
Preparation30 min.
Cooking120 min.
Тotal150 min.
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  • pork chops - 3.5 lb (1.5 kg)
  • salt - 1 tsp
  • brandy - 1/5 cup (60 ml)
  • wine - 1 cup
  • starch - 1 tablespoon, optional
  • onions - 10.5 oz (300 g)
  • mushrooms - 7 oz (200 g) of fresh
  • carrots - 1
  • processed cheese - 5.5 oz (150 g)
  • walnuts - 1 cup
  • butter - 3 1/3 tbsp (50 g)
  • oil - 2 - 3 tablespoons
  • savory - 1 tsp
  • black pepper - 1 tsp
  • paprika

How to cook

Cut the boneless chop along the side to get a deep pocket.

Chop the onion into thin crescents and put it to fry on a low stove for 10 minutes; the goal is to caramelize them. This is done by adding some sugar and a bit of water several times to fully evaporate each time.

Caramelizing the onions takes 20-30 minutes. To the caramelized onions, add the cleaned and sliced mushrooms, grated carrots, walnuts, salt, a little savory and black pepper. Remove them from the heat and mix with the sliced processed cheese.

Fill the chop with this stuffing and sew it closed. Move it into a greased tray. Pour the brandy over it, smear the meat with butter and put it to bake for 20-25 minutes at 356°F (180 °C).

Remove and sprinkle it with salt and paprika, cover with foil and put it to bake for about another hour or until ready. Move the baked chop to a warm platter and put the tray on the stove and add the wine.

Deglaze the tray, adding spices to taste and if desired, slightly thicken the sauce with a little diluted flour or starch.

Pour this sauce over the chop and serve.


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Comments (1)

25.10.2020 13:43
We modified this recipe for two. I used blue cheese for the generic cheese in the ingredients. I also added a couple minced garlic cloves to the stuffing and swapped out the savory for thyme (because we didn't have savory). After 30 minutes I turned the chops over and covered with foil for an hour. Absolutely delicious! The house smelled devine thanks to the brandy, butter and paprika. Will definitely make this again!