Usually, when thinking of pork chops, we don’t imagine stuffing them. However, that’s possible and there are so many stuffed pork chops recipes that would be enough to cook for several months without repeating yourself. Mushrooms make a great stuffing, as you’re going to see from the recipe below, if you have the curiosity to try it at home.

Ingredients:

• 4 boneless pork chops, about 2 inches thick
• 1 yellow onion, diced
• 2 garlic cloves, peeled, minced
• 3 tablespoons olive oil
• 2 celery stalks, chopped
• 6-8 medium size mushrooms, diced
• 1/2 can sweet corn
• 1/2 cup fresh dill, cut small
• 1 egg
• 1/4 teaspoon vegetable seasoning mix (if the seasoning is salty, don’t add more salt to the food)
• 1 can of mushroom cream soup
• 1/2 cup of Parmesan cheese, grated
• Pepper to taste

Cooking time: 1 hour

Serves: 4

Cooking instructions:

Preheat the oven to 350 F. With a small, sharp knife, cut a pocket into each piece of meat, as deep as you can. Take a frying pan, put some olive oil in it, then brown the pork chops on both sides. 3-4 minutes of cooking on each side should be enough for the chops to get a very nice color. Combine all other ingredients except from the mushroom soup and the Parmesan cheese into a bowl, then spoon the mixture inside the pork chops, in the pockets you’ve previously cut, then arrange the chops inside a baking dish, making sure they don’t overlap. Mix the mushroom cream soup with about 1/2 cup of water and pour it onto the chops, then cover the baking dish, put it in the oven and cook the chops for about 30 minutes. Remove the cover, top the dish with the grated Parmesan cheese, then let it bake for more 10 minutes. Serve the pork chops hot, with baked potatoes and minced fresh parsley.