Home » Mushroom & Cheese Stuffed Pork Chops

Mushroom & Cheese Stuffed Pork Chops

by Mark Dylan


These stuffed pork chops are crunchy on the outside and packed with cheesy mushroom goodness on the inside making these the ultimate weeknight meal.

mushroom stuffed pork chops.

Mushroom Stuffed Pork Chop Recipe

We love how much you love our broccoli and cheese stuffed chicken breasts, so we thought we’d bring you another rendition with these stuffed pork chops!

These aren’t your average stuffed pork chops. First, the pork chops are tenderized, then they’re stuffed with cream cheese and caramelized mushrooms, and finally dredged in a Ritz cracker topping to make them extra crunchy.

These delicious chops seriously make the best weeknight meal and are even freezer-friendly!

Why you’ll love these baked stuffed pork chops

High-protein

Easy to freeze

Ready in 1 hour

caramelized mushrooms in skillet.

Pork Chops with Stuffing Ingredients

Type of Pork Chops for Stuffed Pork Chops

We recommend using boneless pork chops when stuffing pork chops for obvious reasons. We bought a 1 lb. package, but it’s okay if you go up to 2 lbs., the cook-time might increase.

The Filling

As for the filling, here’s what you need:

  • white mushrooms
  • onion
  • garlic
  • thyme
  • cream cheese

The Topping

Since every stuffed pork chop deserves a crunchy topping, we decided to go big. Ours is made with Ritz cracker crumbs and then we seasoned it with our pork seasoning.

You’ll also need to make sure you have eggs on hand for the dredging process.

stuffed chicken on cast iron.

Try it!

Broccoli and Cheese Stuffed Chicken Breast

Broccoli and cheese stuffed chicken breast never tasted better! Our super flavorful chicken dry rub and easy broccoli and cheese filling make these stuffed chicken breasts deliciously flavor and protein packed.

Get Recipe

stuffing pork chops on cutting board.

How to Cook Stuffed Pork Chops in Oven

Prep Pork Chops

Use a meat tenderizer to tenderize pork chops until they are 1/2-inch thick. Then, season with salt and pepper.

Prep Filling

Cook mushrooms in olive oil and salt for 15-20 minutes to draw out the moisture. Add onion, garlic, and thyme, and continue cooking. Let cool for 5 minutes before mixing in the cream cheese.

great jones king sear.

Great Jones

Cast Iron Pan

The Great Jones King Sear is our favorite cast iron pan. It’s definitely worth the splurge to add to your kitchen collection!

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Stuff Pork Chops

Spread about ⅓ cup of the cream cheese and mushroom filling onto one end of each pork chop. Tightly roll the mushroom filling up into the pork chop. Set aside.

Dredge Pork Chops

Whisk eggs in a large bowl. In another large bowl, combine the Ritz cracker crumbs and pork seasoning.

Carefully dredge each stuffed pork chop into the egg mixture and then coat the pork in the ritz cracker crumbs. Then, double-dip the pork chop into the egg mixture and ritz crumbs.

dredging pork chops in Ritz crackers.

Bake Pork Chops

Place pork chops on a greased casserole dish and drizzle them with olive oil. Bake at 400ºF for 25-30 minutes or until the pork reaches an internal temperature of 165ºF and until the pork chops are golden brown.

meat thermometer

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Thermoworks Thermapen

We swear by using a meat thermometer when cooking any cut of meat. The Thermapen is our go-to meat thermometer that works every time.

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Serving Suggestions

Roasted Veggies

Salad

pork chops in casserole dish.

FAQ

How long should I cook my stuffed pork chops in the oven?

We recommend baking your pork chops at 400ºF for 25-30 minutes or until the internal temperature reaches at least 145ºF.

How do you make stuffed pork chops without drying them out?

The best way to make stuffed pork chops without drying them out is by cooking them at a higher temperature for a lower amount of time. We recommend 300ºF for 25-30 minutes.

What temperature should a stuffed pork chop be?

Make sure the internal temperature of your pork chops is at least 145ºF.

Storage

Let the pork chops cool completely. Then, transfer them into an airtight container and refrigerate for up to 3-5 days.

To freeze: let the pork chops cool completely. Then, tightly wrap them in a piece of tin foil. Freeze for up to 3 months.

Pork Chops Internal Temperature

The best way to know if your pork chops are done is by measuring the internal temperature. Everyone likes to eat their pork chops slightly differently. Some like it well done and some like it medium-rare.

So, below you will find internal temperatures corresponding to doneness:

  • 145-150ºF – medium-rare
  • 150-155ºF – medium
  • 155-160ºF – medium-well
  • 160+ºF – well done

Remember to always let your pork chops rest for at least 5 minutes after removing them from heat so they can continue to rise in temperature by 5ºF.

stuffed pork chop on plate with green beans.
pork chop on plate.

Mushroom and Cheese Stuffed Pork Chops

This stuffed pork chop recipe is made with a delicious mushroom and cream cheese filling and topped with a crunchy Rtiz cracker topping.

Prep:45 minutes

Cook:30 minutes

Total:1 hour 15 minutes

Fat 29

Carbs 21

Protein 34

Ingredients

  • 1 lb. boneless pork chops we used 4 boneless pork chops
  • 2 teaspoons coarse salt separated
  • 1 teaspoon coarsely ground black pepper
  • 1.5 tablespoons olive oil plus more for drizzle
  • 8 oz. Bella mushrooms sliced
  • 8 oz. white mushrooms sliced
  • ½ small white onion mined
  • 4 cloves garlic minced
  • 1 tablespoon minced fresh thyme
  • 4 oz. cream cheese room temperature
  • 2 large eggs
  • 1 cup ritz cracker crumbs about 26 ritz crackers
  • 4 teaspoons pork rub we used our homemade pork rub but you can use any pork seasoning

Instructions 

  • Place a piece of plastic wrap on a solid surface and then place the pork chops onto plastic wrap and then cover them with another piece of plastic wrap. Use a meat tenderizer to pound the pork chops down to about ½-inch thick.

  • Season the pork chops with 1 teaspoon of salt and 1 teaspoon of pepper on both sides. Use your hands to massage the salt and pepper into the meat. Set aside.

  • Heat a large skillet over medium heat and add olive oil. When the olive oil is fragrant, add the mushrooms and ½ teaspoon of salt. Sauté the mushrooms for about 15-20 minutes to draw out the moisture from the mushrooms as well as cook it off. Toss the mushrooms every 4-5 minutes.

  • Preheat the oven to 400ºF and spray a standard-size casserole dish with cooking spray.

  • When there is no remaining liquid in the skillet, add the onion, garlic, and thyme to the skillet and toss. Sauté everything together for 3-4 minutes. Remove the mushrooms from the heat and let the mushrooms cool for 5 minutes. Add the cream cheese to the mushrooms and mix until combined.

  • Spread about ⅓ cup of the cream cheese and mushroom filling onto one end of each pork chop. Tightly roll the mushroom filling up into the pork chop. Set aside.

  • Whisk the eggs in a large bowl and add the ritz cracker crumbs and the pork seasoning to a separate large bowl and toss to combine.

  • Carefully dredge each stuffed pork chop into the egg mixture and then coat the pork in the ritz cracker crumbs. Then, double dip the pork chop into the egg mixture and ritz crumbs.

  • Place the stuffed pork chop into the greased casserole dish. Repeat until all of the stuffed pork chops have been rolled twice through the egg and ritz cracker mixture.

  • Drizzle the stuffed pork chops with olive oil. Place the casserole dish into the oven and bake for 25-30 minutes or until the pork reaches an internal temperature of 145ºF and until the pork chops are golden brown.

  • Remove the pork from the oven and let it rest for 10 minutes before cutting into the pork.

Tips & Notes

  • Be sure to use boneless pork chops.
    If you don’t have ritz crackers you can substitute with panko or regular bread crumbs.
  • Make sure to pound the pork thin enough that it will be easy to roll.
  • Everyone likes their pork done differently, if you like your pork pink, take the pork chops out of the oven sooner.

Nutrition facts

Calories: 477kcal Carbohydrates: 21g Protein: 34g Fat: 29g Fiber: 2g Sugar: 5g

Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.



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