PHOTOGRAPHED BY JEN CAUSEY

Pork Chops with Sage and Mushroom Stuffing

By Sweet July

Stuffed pork chops for a cozy feel-good meal.

Serves: 6

Time: 1 hour

These hearty, flavor-packed pork chops prove that a little extra effort goes a long way.

Juicy, golden-seared chops are filled with a rich, savory stuffing of mushrooms, shallots, and fresh sage—every bite layered with deep, cozy flavor. It’s a slow-simmered, Sunday-worthy meal that’s elegant enough for guests but comforting enough for family dinner.

Ingredients

- 1 tablespoon smoked paprika
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- 1 teaspoon ground sage
- 6 (10-ounce, 1-inch-thick) boneless center-cut pork chops
- ½ teaspoon black pepper
- 1¼ teaspoons kosher salt, divided
- 1 tablespoon unsalted butter
- 1 cup (about 3 ounces) chopped fresh shiitake mushroom caps
- 1 large shallot, chopped (about ¼ cup)
- ½ cup apple-cider vinegar
- 2 tablespoons chopped fresh sage
- 2 medium garlic cloves, chopped (2 teaspoons)
- 1 cup dry breadcrumbs
- 1 tablespoon olive oil

Instructions

Step 1

In a small bowl, stir together smoked paprika, onion powder, garlic powder, and ground sage. Cut a pocket (about 3 inches wide and 2 inches deep) horizontally into the side of each pork chop. Sprinkle chops evenly with the smoked-paprika mixture, black pepper, and ¾ teaspoon of the salt. Set aside.

Step 2

Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and shallot; cook, stirring often, until mushrooms soften, about 5 minutes. Add vinegar, chopped sage, garlic, and the remaining ½ teaspoon salt. Cook, stirring occasionally, until most of the liquid has reduced, about 5 minutes.

Step 3

Remove from heat and transfer the mushroom mixture to a large bowl. Stir in breadcrumbs until evenly combined. Spoon the breadcrumb mixture into the pockets of each pork chop and secure each with 2 wooden picks.

Step 4

Heat olive oil in a large grill pan over medium-high heat. Add stuffed pork chops and cook until a thermometer inserted into the thickest part of the meat registers 145°F, about 8–10 minutes per side.

Step 5

Transfer chops to a wire rack set over a rimmed baking sheet. Cover loosely with foil and let rest about 10 minutes. Remove wooden picks and serve.

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Pork Chops with Sage and Mushroom Stuffing

These hearty, flavor-packed pork chops prove that a little extra effort goes a long way.

Ingredients