Crispy Mushroom and Cream Cheese Stuffed Pork Chops
Tender pork chops pounded thin and stuffed with a rich mixture of sautéed bella and white mushrooms, cream cheese, and fresh thyme. Each chop is rolled tight, double-breaded in seasoned Ritz cracker crumbs, and baked until golden brown and juicy. The creamy mushroom filling creates an elegant contrast to the crispy exterior, making this perfect for dinner parties or special weeknight meals. The combination of two mushroom varieties adds depth while the cream cheese keeps the filling luxuriously smooth.
Ingredients
- 1 lb boneless pork chops
- 2 teaspoons coarse salt, separated
- 1 teaspoon coarsely ground black pepper
- 1 ½ tablespoons olive oil, plus more for drizzle
- 8 oz Bella mushrooms, slicedshiitake mushrooms1:1gourmet
earthier flavor
- 8 oz white mushrooms, sliced
- ½ small white onion, minced
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme, minced
- 4 oz cream cheese, room temperature
- 2 large eggs
- 1 cup ritz cracker crumbs, about 26 ritz crackers
- 4 teaspoons pork rub
Instructions
- 1
Place plastic wrap on solid surface and place pork chops on wrap, cover with another piece of plastic wrap
- 2
Use meat tenderizer to pound pork chops to 1/2-inch thick
- 3
Season pork chops with 1 teaspoon salt and pepper on both sides, massage into meat and set aside
- 4
Heat large skillet over medium heat and add olive oil
- 5
Add mushrooms and 1/2 teaspoon salt to fragrant oil, sauté for 15-20 minutes tossing every 4-5 minutes
- 6
Preheat oven to 400°F and spray casserole dish with cooking spray
- 7
Add onion, garlic, and thyme to skillet when no liquid remains, sauté for 3-4 minutes
- 8
Remove mushrooms from heat, let cool for 5 minutes, add cream cheese and mix until combined
- 9
Spread 1/3 cup mushroom filling onto one end of each pork chop
- 10
Tightly roll mushroom filling into pork chop and set aside
- 11
Whisk eggs in large bowl
- 12
Combine ritz cracker crumbs and pork seasoning in separate large bowl
- 13
Dredge each stuffed pork chop in egg mixture then coat in cracker crumbs
- 14
Double dip pork chop in egg mixture and cracker crumbs
- 15
Place stuffed pork chops in greased casserole dish
- 16
Drizzle stuffed pork chops with olive oil
- 17
Bake for 25-30 minutes until golden brown
- 18
Remove from oven and let rest for 10 minutes before cutting
Tips
Let mushrooms cook long enough to release and evaporate all moisture for best texture in the filling
Double-breading creates an extra crispy coating that stays put during baking
Use a meat thermometer to ensure pork reaches exactly 145°F for perfect doneness
Good to Know
Refrigerate cooked stuffed pork chops for up to 3 days in airtight container
Stuff and bread pork chops up to 4 hours ahead, refrigerate covered until ready to bake
Serve immediately after 10-minute rest for best texture and temperature
Common Mistakes
Don't skip pounding the pork chops to avoid uneven cooking and difficult rolling
Cook mushrooms until all liquid evaporates to prevent soggy filling
Let pork rest before cutting to keep juices from running out
Substitutions
FAQ
Can I use different mushrooms for the stuffing?
Yes, any combination of mushrooms works well. Shiitake, cremini, or portobello can substitute for bella and white mushrooms with similar cooking times.
What if I don't have a meat tenderizer?
Use a rolling pin or heavy skillet to pound the pork chops. Place between plastic wrap and pound gently until evenly flattened to 1/2-inch thickness.
How long will leftovers keep in the refrigerator?
Properly stored cooked stuffed pork chops will keep for 3-4 days refrigerated. Reheat in 350°F oven for 10-15 minutes until heated through.