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Mushroom-Stuffed Pork Chops with Vermouth Sauce Recipe

Mushroom-Stuffed Pork Chops with Vermouth Sauce

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Average Rating:

Total Reviews: 14

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  • on September 29, 2012

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    This is my 1st review of anything on food network so you know it much has made an impression! !! My husband is a BBQ kind of guy but he was tired so I looked up this recipe, substituted leeks for shallots, added some garlic (cuz he's Italian, had just enough mushrooms, dried parsley, and it was devine!!! He said I should make it for company and I will. Also, I used regular red vermouth and it was fantastic! Thank you!! I already walked to the store this morning to buy real shallots to try it a 2nd time tonight!

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  • on July 21, 2012

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    This was a fabulous recipe. The meat was tender and juicy. I think most pork chop recipes call for cooking it too long. This was perfect timing. I also used a cast iron skillet which I think makes a big difference.

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  • on January 16, 2012

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    My husband told me it was the best pork chop he had ever eaten. I sauteed the remaining mushrooms and a yellow squash, finishing it with a splash of Vermouth. It was the perfect combination. This is definitely a meal I would make for a dinner party!

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  • on December 21, 2011

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    Loved this...added chopped artichoke hearts and parm cheese to stuffing. Used white wine to deglaze. I bought the french cut pork chops at Trader Joes. Made this for company twice at my husbands request, everyone loved it.

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  • on December 03, 2010

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    I was a bit disappointed with the result. I followed Aida after watching her cook it on the show, but my chops were white, not brown and glazed like hers.
    What happened? Makes me think the prop department spruced them up between takes.
    Why not brown them on both sides first? They didn't brown at all in the oven.

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  • on July 31, 2010

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    Where did Aida get that fabulous black top with sequeine around the neck! LOVED it!

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  • on May 06, 2010

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    My husband loved this. Any tips on how to slice this more easily? Maybe I need a different knife because it was difficult to cut the pocket. Good pork though! And thank you for helping us find something healthy and yummy.

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  • on April 05, 2010

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    I've made this twice and it came out flawlessly both times. There's really nothing difficult about this meal and it takes no time to put together. While I like pork, I wouldn't consider chops to be among my favorite foods, but this recipe elevates it to the next level.

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  • on February 06, 2010

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    Loved it loved it loved it!! I used boneless and the cooking times were the same as those listed for bone in, so I personally would cook a little longer if I had bone in chops. I added a little cooking sherry to the vermouth during reduction and love it. Probably great just as written, I just couldn't reisst. Also added some fresh minced garlic when cooking the shallots because I love garlic. I'll pass this one along and make again soon!

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  • on December 05, 2009

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    This had to be one of the best things I have ever made. Boy o boy was this good.

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