Stuffed Pork Chops with Onion and Shiitake

Tenderloin is the leanest cut of pork, but loin chops are not far behind—5-ounce ones have about 7 grams of fat each. The simple, earthy onion-shiitake stuffing helps keep the chops juicy.

Plus: More Pork Recipes and Tips

  • Total Time:
  • Servings: 4

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  • 1/4 cup extra-virgin olive oil
  • 1/4 cup finely chopped sweet onion
  • 2 scallions, thinly sliced
  • 1 small garlic clove, minced
  • 1/4 pound shiitake mushrooms, stems discarded, caps thinly sliced
  • Salt and freshly ground pepper
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 teaspoon thyme leaves
  • 1/4 teaspoon minced rosemary
  • Four 5-ounce boneless pork chops (1-inch thick), butterflied
  • 8 large sage leaves
  • 1/2 cup chicken stock or low-sodium broth

How to make this recipe

  1. Preheat the oven to 350°. In a large ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add the onion, scallions and garlic and cook over moderately high heat until just softened, about 3 minutes. Add the mushrooms, season with salt and pepper, and cook until tender and golden, about 7 minutes. Transfer to a bowl and add the parsley, thyme and rosemary; let cool slightly.

  2. On a work surface, open the butterflied pork chops and season the inside with salt and pepper. Place a sage leaf on each side of each chop. Stuff with the mushroom mixture and close. Using four 8-inch lengths of kitchen string, tie up each pork chop across the middle.

  3. Wipe out the skillet. Heat the remaining 2 tablespoons of oil until shimmering. Season the chops with salt and pepper; cook over high heat, turning once, until browned, about 6 minutes. Add the stock and bring to a simmer. Cover the skillet and bake the chops until cooked through, about 6 minutes. Transfer the chops to a plate and cover loosely with foil.

  4. Return the skillet to high heat and cook until the liquid is slightly reduced, about 3 minutes. Untie the chops and transfer them to plates. Spoon the sauce on top and serve.


One Serving 324 cal, 21 gm fat, 4.1 gm saturated fat, 3.2 gm carb, 1 gm fiber.

Serve With

Steamed green beans.

Contributed By Published January 2005

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