Stuffed pork chops with porcini mushroom


Preparation time: 45 min.
Cooking or baking time: 30 min.
Rest period: 1 hour
Total preparation time: 2 hours 15 minutes

A dear friend had recently revealed to me the following recipe, which she had already adopted from her mom at a young age. I found the compilation of ingredients quite interesting and so today was this really delicious meal for my husband and me. We were very surprised by the good taste and the matching side dishes. I can really recommend a boil and wish you a lot of fun cooking and good appetite.

Ingredients for 2 persons

  • 2 slightly thicker pork chops (best cut by the butcher one bag at a time)
  • 1 bag of dried mushrooms (I took porcini mushrooms)
  • 1 pack of very thin diced ham
  • 1 - 2 small shallots
  • chopped plenty of smooth parsley
  • Butter for searing
  • 1 handful of fresh or frozen peas
  • 3 - 4 small spring carrots
  • 1 - 2 asparagus spears
  • a little butter
  • Pepper, salt / herbal salt, a little nutmeg
  • a little cream and some white wine to solve the gravy set


  1. To fill the chops, first soak the dried mushrooms for one hour and then chop them and fry them with the chopped onions, ham and chopped smooth parsley in a little butter in a pan and allow to cool slightly.
  2. Chop the spring carrots and the asparagus and cook them in a slightly salted water.
  3. Now fill the chops with the mushroom mass and close the openings with a toothpick or a roulade needle. Now season with pepper, salt and / or herbal salt, turn briefly into flour and brown in butter lard slowly and cook.
  4. The vegetables are tossed in a pan with butter, a little chopped parsley and pepper, salt, a pinch of sugar and a little nutmeg.
  5. The croquettes, which I had chosen as a side dish, come for 10 minutes at 170 degrees in the oven.
  6. Now the chops are taken out of the pan and the gravy with a little white wine dissolved and a small dash of cream completes the whole thing off and the chops are again briefly placed until serving in the pan.

Now the plates can be attractively arranged and some of the creamy gravy is given over the chops. A little parsley still and it can be eaten.

Good Appetite!

Apple and Porcini-Stuffed Pork Loin | June 2021