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Mushroom Stuffed Pork Chops

15 minutes
Serves 4


Featuring Dressed In Style Red Raspberry Salad Dressing


  •  2 tablespoons canola oil, divided
  •  1/4 cup celery, finely chopped
  •  1/4 cup onion, finely chopped
  •  1 cup fresh shiitake mushrooms, chopped
  •  1/4 cup raisins
  •  1/8 teaspoon dried thyme
  •  1/4 teaspoon black pepper
  •  4 boneless pork loin chops, cut 1 inch thick
  •  1 teaspoon all-purpose flour
  •  1/4 cup chicken broth
  •  1/4 cup Dressed In Style Red Raspberry Salad Dressing


  • In a 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
  • Add celery, onion and mushrooms.
  • Cook and stir 4 minutes. Stir in raisins, thyme, salt and pepper.
  • Remove from heat.
  • Cut deep pocket in side of each pork chop. Fill with ΒΌ of raisin mixture. Skewer pockets closed with toothpicks.
  • Reduce heat to medium. Add remaining 1 tablespoon oil to skillet.
  • Add pork chops. Brown over medium heat for 7-8 minutes or until no longer pink. Remove chops from skillet.
  • Pour off fat and add flour to skillet. Cook and stir 30 seconds.
  • Stir in chicken broth and Dressed In Style Red Raspberry Salad Dressing. Scrape up browned bit in skillet.
  • Cook 1 minute more to thicken sauce slightly.
  • Return chops to skillet turning to coat evenly.
  • Spoon remaining sauce over chops to serve.