Swiss stuffed chops is a classic dish that has been enjoyed for generations. Originating from Switzerland, this delectable entrée is made with succulent pork chops that are stuffed with a savory mixture of cheese, herbs, and seasonings. The combination of tender meat and flavorful stuffing creates a harmonious balance of textures and aromas that tantalizes the taste buds. With its golden-brown crust and oozing cheese filling, Swiss stuffed chops are sure to impress your family and friends. So, grab your aprons and get ready to embark on a culinary journey as we explore the secrets behind creating the perfect Swiss stuffed chops.
Check out the recipes below so you can choose the best recipe for yourself!
SWISS-STUFFED CHOPS
"These delectable chops are easy, yet they taste like you've fussed," says field editor Joan Hallford from North Richland Hills, Texas.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the cheese, mushrooms and parsley. Cut a pocket in each pork chop by slicing almost to the bone. Stuff chops with cheese mixture; secure with toothpicks. , In a shallow bowl, beat the egg. In another shallow bowl, combine bread crumbs and pepper. Dip chops in egg, then coat with crumbs. , In a large skillet, brown chops in oil on both sides. Add water. Cover and simmer for 35-40 minutes or until juices run clear. Remove chops and keep warm; discard toothpicks. , Combine flour and cold water until smooth; stir into pan juices. Cook and stir for 2 minutes or until thickened. Spoon over pork chops.
Nutrition Facts : Calories 287 calories, Fat 18g fat (7g saturated fat), Cholesterol 99mg cholesterol, Sodium 327mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.
HAM AND CHEESE-STUFFED PORK CHOPS WITH DIJON SAUCE (COOKING FOR 2)
Ham and Swiss cheese-stuffed pork chops are breaded and cooked to a crispy golden brown and served with a simple, zippy Dijon mustard sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 2
Number Of Ingredients 16
Steps:
- Heat oven to 400°F.
- Using small sharp knife, make pocket in each pork chop by cutting into side of chop toward bone. Season chops with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Place Swiss cheese slices on top of ham slices, and starting from one of the short ends, roll up. Tuck 1 ham and cheese roll into each pork chop pocket.
- In shallow pan, stir flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of pork chops with flour mixture. Beat egg in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip pork chops into beaten egg; turn to coat. Dredge in bread crumb mixture, coating completely.
- In 12-inch skillet, heat vegetable oil over medium-high heat. Add pork chops; cook 4 to 5 minutes or until golden brown, turning once. Transfer to lightly greased 15x10x1-inch pan. Bake 18 to 20 minutes or until pork is no long pink (at least 145°F).
- Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until tender. Add broth and wine; cook 10 to 15 minutes or until reduced by three-fourths. Stir in cream; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in mustard and parsley. Remove from heat.
- Place pork chops on serving plates. Serve with sauce.
Nutrition Facts : Calories 920, Carbohydrate 48 g, Cholesterol 255 mg, Fat 7 1/2, Fiber 2 g, Protein 44 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 1810 mg, Sugar 6 g, TransFat 1 g
STUFFED SWISS CHARD
This is from a great book of authentic Lebanese recipes by Mary Salloum. Would highly recomend the book.
Provided by Joey Jabaley
Categories Vegetable
Time 1h35m
Yield 40 rolls, 10 serving(s)
Number Of Ingredients 11
Steps:
- Using fresh Swiss Chard, place leaves in hot water for 10 minutes to soften for rolling (if the leaves are too large cut in half).
- Remove the ribs from the leaf.
- Set leaves aside.
- Drain chick peas.
- Combine the skinned chick peas, half of the lemon juice, and all other ingredients except Swiss Chard and water.
- Mix well.
- Place a tablespoon of the filling lengthwise on a leaf bringing the edges about 1/2 inch toward the centre and rolling as fingers.
- Arrange in saucepan, alternating the direction of each layer.
- Add the other 1/2 cup lemon juice and enought water to reach just below the level of the last row.
- Bring to boil, then cover and simmer for 45-60 minutes .
- All water should have evaporated.
- If not, remove lid and simmer for a further 10 minutes.
- Place a plate over top of the pan and holding plate and pot securly together, turn upsidedown so all the rolls remain in the same mold on the plate as the pan.
- Serve with yogurt.
BACON-SWISS PORK CHOPS
I'm always looking for quick and easy recipes that are impressive enough to serve company. These bacon wrapped pork chops certainly fits the bill. -Keith Miller, Fort Gratiot, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a nonstick skillet coated with cooking spray, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally. Drain on paper towels; discard drippings., Sprinkle pork chops with garlic powder and salt. Add pork chops to same pan; cook over medium heat 3-4 minutes on each side or until a thermometer reads 145°. Top pork with bacon mixture and cheese. Cook, covered, on low heat for 1-2 minutes or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 218 calories, Fat 10g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 268mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
EASY STUFFED PORK CHOPS
Discover a simple take on the classic cordon bleu with our Easy Stuffed Pork Chops. Our Easy Stuffed Pork Chops are filled with cheese, sage and spinach.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Make a 2-inch long cut in the side of each chop to form pocket. Top each ham slice with 1 Singles and 1/4 of the spinach; roll up. Stuff 1 ham roll in pocket in each chop; press edges of pocket together to seal.
- Sprinkle both sides of chops evenly with sage.
- Heat oil in large skillet on medium-high heat. Add chops; cook 8 to 10 min. on each side or until cooked through and golden brown on both sides.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 680 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 29 g
SWISS-STUFFED CHOPS
'These delectable chops are easy, yet they taste like you've fussed,' says field editor Joan Hallford from North Richland Hills, Texas.
Provided by Allrecipes Member
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, combine the cheese, mushrooms and parsley. Cut a pocket in each pork chop by slicing almost to the bone. Stuff each with 1/2 cup cheese mixture; secure with toothpicks. In a shallow bowl, beat the egg. In another shallow bowl, combine the bread crumbs and pepper. Dip chops in egg, then coat with crumbs.
- In a large skillet, brown chops in oil on both sides. Add water. Cover and simmer for 40-45 minutes or until juices run clear. Remove chops and keep warm; discard toothpicks. Combine flour and cold water until smooth; stir into pan juices. Cook and stir for 2 minutes or until thickened. Spoon over pork chops.
Nutrition Facts : Calories 488.7 calories, Carbohydrate 12.2 g, Cholesterol 174.9 mg, Fat 25.1 g, Fiber 1.4 g, Protein 51.4 g, SaturatedFat 9.4 g, Sodium 390.6 mg, Sugar 1.7 g
STUFFED SWISS CHARD
Leaves ofSwiss chard, blancheduntil pliable and vibrant,make wrappers for parcels of a brown-rice filling enriched with ricotta;spoonfuls offresh tomato sauce givethe dish a garlicky nip.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Choose 12 large chard leaves (each should be about 10 inches long and 5 inches wide) or 24 smaller leaves; set aside. Coarsely chop enough of the remaining leaves to make 4 1/2 cups; reserve remaining leaves for another use. Bring a large pot of water to a boil; add a pinch of salt. Blanch whole leaves, 1 at a time, until tender and bright green, about 5 seconds. Lay flat on a baking sheet lined with paper towels to drain.
- Melt butter with oil in a medium skillet over medium heat. Add leeks, scallions, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until translucent, about 3 minutes. Add chopped chard, and cook, stirring occasionally, until chard has wilted, about 3 minutes more. Transfer to a medium bowl, and add pine nuts; let stand until cool. Stir in rice, cheeses, and breadcrumbs. Season with salt and pepper.
- Place a blanched leaf facedown on a work surface. Cut out thickest part of stalk, about one-third of the way up leaf; slightly overlap the cut ends. If using smaller leaves, overlap 2 leaves so they are about 10 by 5 inches. Spoon 1/3 cup filling about one-third of the way up leaf. Fold bottom of leaf over mixture. Fold in sides. Roll to enclose filling completely, creating a 3-by-2-inch bundle. Repeat with remaining leaves and filling.
- Transfer to a 9-by-13-inch baking dish. Tent with foil. Bake until heated through, about 15 minutes. Spoon warm sauce onto plates; serve 2 or 3 bundles per plate.
STUFFED SWISS CHARD
Provided by Moira Hodgson
Categories dinner, lunch, casseroles, appetizer, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set the currants in a little warm water for 10 minutes, then drain. Parboil the rice in salted water for 12 minutes, then drain it in a strainer and cool under cold running water.
- Peel the onion and chop it fine; saute it for a minute in a skillet in one tablespoon of the olive oil.
- Wash and dry the chard, making sure not to damage the green leaves. Run a knife along the stalks, separating the green from the white. Cut the stalks into two-inch lengths.
- Put the flour and the tablespoon of coarse salt in three quarts of water. Bring to a boil and add the chard stalks. Cook them 10 to 15 minutes or until just tender, then drain well and chop coarsely with a knife.
- Heat four tablespoons of olive oil in a skillet over medium heat. Add the boiled chard stalks and saute them, stirring often, for five minute. Preheat the oven to 275 degrees.
- Put the sauteed stalks into a bowl and add the currants, pine nuts, parboiled rice, chopped onion and salt and pepper to taste. Form the stuffing into little balls, about a tablespoon of stuffing each, and rap each ball neatly in a Swiss chard leaf.
- Arrange the balls tightly in a baking dish, smooth side up. Sprinkle with the remaining three tablespoons of oil, add about one-fourth-inch water and bake about 35 minutes. Serve hot in the baking dish.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 24 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 415 milligrams, Sugar 4 grams
CROCK POT SWISS-STUFFED CHICKEN ROLLS
Make and share this Crock Pot Swiss-Stuffed Chicken Rolls recipe from Food.com.
Provided by Pamela
Categories Chicken Breast
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/8-inch thickness.
- Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick.
- Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides.
- Cover and refrigerate for 1 hour.
- In large skillet, brown chicken in oil over medium-high heat. Transfer to a 5 quart slow cooker.
- Combine soup and broth; pour over chicken.
- Cover and cook on low for 4-5 hours.
- Remove toothpicks.
- Garnish with parsley if desired.
Nutrition Facts : Calories 407.8, Fat 24.2, SaturatedFat 8.4, Cholesterol 109, Sodium 673.3, Carbohydrate 9.5, Fiber 0.2, Sugar 0.8, Protein 36.4
Tips:
- Choose the right cut of pork chops. Bone-in chops will be more flavorful, but they will also take longer to cook. If you are using boneless chops, be sure to butterfly them so that they cook evenly.
- Season the pork chops well. A simple combination of salt, pepper, and garlic powder will do the trick.
- Don't overcook the pork chops. They should be cooked to an internal temperature of 145 degrees Fahrenheit. Overcooked pork chops will be dry and tough.
- Let the pork chops rest before serving. This will allow the juices to redistribute throughout the chops, resulting in a more flavorful and tender dish.
- Serve the pork chops with your favorite sides. Mashed potatoes, roasted vegetables, and a simple salad are all great options.
Conclusion:
Swiss stuffed pork chops are a delicious and easy-to-make dish that is perfect for a weeknight meal. With just a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give Swiss stuffed pork chops a try!
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