Veggie Stuffed Pork Chops


  • 4 thick pork chops
  • 5 to 6 medium mushroom caps (sliced thin)
  • 1 tablespoon dry onion soup mix
  • 1/2 cup broccoli – chopped, cooked
  • 1 stalk celery – finely chopped
  • 1 egg
  • 1/2 cup Parmesan cheese, shredded
  • 1 1/2 tablespoons butter
  • 1/2 teaspoon garlic powder


  1. Preheat oven to 350°.
  2. Saute celery in butter until tender, set aside.  Cut mushrooms into thin slices and place in bowl, and then add soup mix and broccoli to bowl.
  3. Beat egg in small bowl and pour over mushroom mixture, blending well. Add celery and Parmesan cheese to mixture in bowl. Slice pork chops along the side making a pocket in each one, and stuff mixture into each pocket and place in a 9×9 casserole and sprinkle with garlic powder.
  4. Bake at 350° for 40 to 45 minutes or until desired doneness.