Supper clubs elevate American cuisine to a higher class of flavor, and you can taste the difference with the Supper Club Stuffed Pork Chops. Each savory chop is literally stuffed with a crunchy, nutty, and herbaceous filling with apples and melty Gouda. Each chop is then braised in a creamy mushroom soup mixture for maximum tenderness to infuse each bite with an even more savory flavor. Supper Club Stuffed Pork Chops are perfect when served alongside roasted potatoes to help mop up the fantastic sauce and, thanks to this Cooking Professionally, so you won’t miss a drop!


1 (6-ounce) package pork stuffing mix
1/2 teaspoon salt
3/4 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon coarsely ground pepper
1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
1/4 cup milk, 2%
1 cup smoked Gouda cheese, shredded
1 small apple, finely chopped
1/2 cup pecans, chopped and toasted
8 (6-ounce) pork loin chops, boneless
2 tablespoons olive oil, divided
fresh chives or parsley, optional, minced, for garnish

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Step 1 – Prepare the stuffing according to the package directions.

Step 2 – Allow the stuffing to cool slightly.

Step 3 – Add the salt.

Step 4 – In a small bowl, mix the seasoned salt, garlic powder, and pepper.

Step 5 – In a separate bowl whisk the soup and milk together until blended.

Step 6 – Stir the cheese, apple, and pecans into the cooled stuffing.

Step 7 –In the thickest part of each pork chop, cut a pocket horizontally.

Step 8 – Fill the pockets in the pork loins with the stuffing mixture.

Step 9 – Brush the outside of the chops with 1 tablespoon olive oil.

Step 10 – Sprinkle the pork chops with the seasoning mixture on both sides.

Step 11 – I n a dutch oven, heat the remaining oil over medium heat.

Step 12 – Stand the pork chops in the dutch oven, stuffing side up, spacing them out evenly.

Step 13 – Pour the soup mixture around the chops.

Step 14 –Bring the soup to a boil.

Step 15 – Reduce the heat to low.

Step 16 – Cover the dutch oven and let simmer until the pork is cooked through at 165 degrees F internally, about 35-40 minutes.

Step 17 – Remove the dutch oven from the heat and let stand for 5 minutes.

Step 18 – Transfer the chops to a serving dish.

Step 19 – Spoon the sauce over the tops of the chops.

Step 20 – Serve sprinkled with the chives.


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