Stuffed Italian Pork Chops

"This blue ribbon winner came from the American Meat Council. Try it and you'll see why!!"
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Ready In:
1hr 40mins




  • Remove sausage meat from casing.
  • Fry meat, garlic, chopped onion in olive oil until meat is cooked and garlic and onion are brown.
  • Lower heat on frying pan and add the stewed tomatoes.
  • Slowly cook mixture for about 15 minutes, stirring so contents do not stick to pan.
  • Empty contents into a separate dish and add bread crumbs, basil and red pepper.
  • Stir until mixture is moldable.
  • Cut thick pork chops down the side to make a pocket.
  • Stuff each pork chop with stuffing mixture until full.
  • Use toothpicks to hold chops together.
  • In frying pan, add chicken broth, mushrooms and some chopped garlic.
  • Cook until garlic is brown.
  • Add pork chops.
  • Cook pork chops on low heat until meat is white (about one hour).
  • Baste chops with juices from pan.
  • Serve with mushrooms on top of each pork chop.
  • Serves eight.

Questions & Replies

  1. Could you bake in oven instead of frying


  1. Great tasting and quite easy recipe to put together. The cooking time allows the great variety of fragrances to permiate not only your house but your neighbors as well. My kitty kats Couldn't and wouldn't leave me or my wife alone until they had their share. Great tasting Chops!
  2. I tagged this recipe in Zaar Tag. I used butterfly porkchops because that is what I had on hand. Split them in two, sliced down the outside and stuffed them. I also used diced tomatoes (by mistake) but still very good. Alot of flavor mingling go on in this recipe. Pork, mushrooms, chicken, sausage and spices flowed together wonderfully. Good recipe. I will make it again.
  3. We made this for our family Christmas get together. It was fabulous, even the picky eaters in the bunch absolutely raved about the flavor. The only down-side is that there were no leftovers.
  4. I thought this recipe was good. Different. I didn't use the red peppers, but I feel some roasted bell may have kicked this up a bit. I may play with the recipe again, it's much better than stuffed chops with breading.
  5. Delicious and Flavorful! Thanks for a great recipe!


Zaar...Wow, what a place! I'm one of the old timers of Zaar. I can't count the number of wonderful dishes I cooked in the past few years since joining. Along the way I have had the pleasure of meeting several Zaar chefs. Talk about your fruits and nuts! lol. I have enjoyed meeting them all. Family: What's to say...I have had the same sweet husband forever (Good thing....I'd hate to have to break a new one in...=) and live close to a couple of grown children. (Maybe you've met Smoke Alarm Jr. ..her brown rolls are sooo good!) Therefore, my family gets together often to enjoy each other's company and cooking. My greatest joy is six "little to tallerthanme" kids running around calling me Grammy. They wear me out! lol For the past thirty years I have been a Special Education teacher for grades 9-12 and love it. Took some time off last year to recovery from surgery, chemotherapy and radiation for breast cancer. (Loved the radiation....I keep imagining that we are absolutely napalming the nasty cancer cells tohellandback to keep the little suckers from returning. =) My prognosis is good and now "I'm back in the saddle again". lol. Being a north country "gurl", I am happiest outside...walking, fishing, sitting in front of an outdoor fire or being on water (although in February it's a bit stiff....=0) When indoors I like to read, garden, knit, quilt and paint. During cold Maine weather I like to warm my feet on a very large ( 100 pounds of long legs and huge feet), sweet and furry golden retriever named Kerry (aka KTBRD: Kerry the big red . In the summer, the dawg and I round up the grandkids, hit the local dairy bar for a Mounds Sundae that is to die for!!!=0) . Then spend a lot of long and lazy summer days at camp . All in all...Boy, Life is good! =)
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