Waldorf Stuffed Porked Chops

READY IN: 30mins
Recipe by mariettaE

Like apples in your chicken salad? Me too! So I decided to work the Waldorf into some thick cut pork chops...turned out pretty fancy for a weeknight throw-some-stuff-together -- Would work just as well with chicken --and great with some quick cooking polenta on the side.

Top Review by BizMack

Delicious! We loved this meal! I didn't have porkchops, so I made it with boneless, skinless chicken breasts. My husband was skeptical prior to trying it and was hooked after eating it. What a great idea! (Bake the chicken at 400 for 30-40 minutes with large chx breasts. I put water in the bottom of the pan and covered it will foil, too.)

Ingredients Nutrition


  1. In a small bowl, combine first 5 ingredients. Season with a pinch of salt and pepper.
  2. With paring knife, form a deep pocket in each chop: make a 3-4 inch slit into the side and cut through the middle, almost to the other edge. Widen cut into a pocket.
  3. Use 1/2 to 3/4 of the cheese mixture to stuff the chops, reserving the remaining mixture for topping. Seal openings with toothpicks if needed. Season both sides of the stuffed chops with salt and pepper.
  4. Heat 1-2 tablespoons of olive oil in saute pan till shimmering. Sear chops for 4-5 minutes per side till golden outside and cooked thru.
  5. Remove chops from pan, lower heat.
  6. Carefully add white wine to the pan, scraping up any browned bits from pan, simmer 1 minute.
  7. Add remaining cheese mixture and simmer until wine is reduced and absorbed, about 1 minute more.
  8. Remove toothpicks from chops, and top with wine-cheese mixture.

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