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Stuffed Pork Chops - One of My Best Recipes Ever for Dinner

Stuffed Pork Chops - One of My Best Recipes Ever

Pork Chops great by them selves, but take it to a whole new level by stuffing them. Sometimes we find it hard to come up with new ways to prepare our family’s supper. I like to usually pick out my protein and then think of what I can do to bring it to a new level.  This usually has me staring at the pantry, wondering what I can do. Then I usually get the inspiration from the things I don’t have in stock.

Portobello Mushrooms and Pine Nuts

Stuffed Pork Chops

For this inspiration I needed pine nuts, portobello mushrooms, and of course an onion. I want to make a stuffed pork chop, with a side of Brussel sprouts. And since my mushroom mixture yields more than enough for the stuffing, I’ll add it to the sprouts along with some uncured bacon.


Stuffed Pork Chops - One of My Best Recipes Ever for Dinner
Recipe Type: Entre
Cuisine: American
Author: Chef Mike Moses
Prep time:
Cook time:
Total time:
Serves: 2
A portabello and pine nut stuffed Pork Chop.
  • 2 Thick Pork Chops
  • 4 portabella mushrooms
  • handful of pine nuts
  • One large Onion
  • ¼ pound of non-salted thick slab pork belly
  • 20 large Brussel sprouts
  • Butchers twine, or cotton string.
  • Salt and Pepper to taste
  1. Clean the Portobello Mushrooms removing gills
  2. Chop into 1/4 inch pieces
  3. Chop Onions.
  4. Roast Pine nuts
  5. Saute the Mushrooms and onions until most of the moisture is evaporated off. Set aside to cool.
  6. Combine pine nuts to cool mushrooms and onions.
  7. Butterfly the Pork Chops
  8. Season and put 3 table spoons of stuffing in each chop.
  9. tie up with butchers twine.
  10. Sear all sides on high heat.
  11. Finish in 350 degree oven for 15 minutes.

Watch Video

You can watch the whole process on my Youtube Channel

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