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Stuffed Pork Chops Provencale


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  • 4 double-rib pork chops trimmed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 1 cup finely-chopped onion
  • 1 cup chopped mushrooms
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • 1/4 teaspoon tarragon
  • 1/4 teaspoon majoram
  • 2 teaspoons chopped garlic
  • 1/2 cup Italian parsley chopped
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Freshly-ground nutmeg to taste
  • 1 egg
  • 2 cups dry bread cubes
  • 1/4 teaspoon lemon juice


Servings 4


Step 1

Warm olive oil in frying pan. Add onions and cook gently until softened. Add mushrooms and sauté. Add herbs, lemon juice, salt, pepper, and nutmeg to taste. Empty into bowl and cool. Add egg and bread cubes. Mix.

Make a pouch in each chop with a small sharp knife. Season with salt and freshly ground pepper. Stuff chops with mixture. Sauté chops in heavy pan in olive oil until brown. Turn once. Add wine. Cover and bake in 300 degree oven until tender. About 25 minutes.

Serve with chopped Italian parsley garnish.

This recipe yields 4 servings.

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