Smoked Stuffed Pork Chops rolls
These Smoked Stuffed Pork Chops are not your typical kind 🙂 What does this mean? Instead of stuffing thick pork chop, I pounded it thin and made a delicious roll. I finished with a coat of pretzel bun breadcrumbs and a cook in my smoker.
Bursting with flavors of mushrooms, leeks, and dill, every bite offers a mouthful of savory goodness. Coated in a crispy layer of pretzel breadcrumbs, each roll delivers a satisfying crunch that will leave your taste buds craving more.
Whether you’re looking to impress guests or simply treat yourself to something special, these smoked pork chops are guaranteed to steal the show. Plus, with the option to finish them off in the smoker, you can add a hint of smokiness that takes this dish to a whole new level. Don’t wait any longer—transform ordinary pork chops into extraordinary culinary masterpieces with this awesome recipe!
Why you will stuffed pork chops
Flavor explosion – the combination of mushrooms, leeks, dill, and mustard pairs very well together, creating a complex taste.
Crispy texture– the crispy outer layer achieved by frying and coating the pork chops with pretzel bun breadcrumbs adds a satisfying crunch to every bite.
Customizable and versatile – you can easily adjust the filling ingredients or experiment with different coatings and seasonings to create your own signature variation.
Ingredients, Variations and Substitutions
Pork chops – for this recipe, I used boneless thick-cut pork chops and pounded them thin. You can substitute pork loin chops or pork tenderloin for pork chops in this recipe. Simply butterfly the loin or tenderloin and flatten it to a similar thickness as the pork chops. Great options are also boneless, skinless chicken breasts or thighs. You will need to adjust the cooking time accordingly, as chicken may cook faster than pork. For a vegetarian or vegan alternative, you can use thick slices of eggplant or Portobello mushrooms as a substitute for pork chops.
Mustard – adds a tangy and slightly spicy flavor to the meat. Choose your favorite type of mustard, whether it’s Dijon, whole grain, or spicy brown mustard. If you’re not a fan of mustard, you can omit it or substitute it with a different condiment like mayonnaise or horseradish for a different flavor profile. It’s optional.
Mushrooms – add a hearty and earthy flavor to the filling. Use your favorite type of mushrooms, such as button, cremini, or shiitake. Make sure to clean them properly to remove any dirt. If you prefer a different flavor, you can use diced bell peppers, zucchini, or spinach as a substitute.
Dill – provides a bright and fresh flavor that compliments the savory filling. If you don’t have dill, you can use other fresh herbs like parsley, chives, or cilantro for a different flavor profile.
Leek – adds a sweet and mild onion flavor to the filling. Clean the leek thoroughly as they can be gritty, especially between the layers. Use both the white and light green parts for flavor. If you don’t have leeks, you can substitute onions or shallots.
Butter – is used to cook the filling ingredients. If you prefer, you can substitute butter with olive oil or another cooking oil.
Salt and pepper – are essential ingredients that enhance the flavor of this dish. Season the filling to taste, keeping in mind that you’ll also season the coating. You can use other seasonings or spices to customize the flavor, such as garlic powder, onion powder, or smoked paprika.
Oil – is used to fry the stuffed pork chops, giving them a crispy exterior. Use a neutral-flavored oil with a high smoke point, such as vegetable oil or canola oil. Note olive oil has a low smoke point. If you prefer, you can bake the stuffed pork chop rolls instead of frying them to reduce the amount of oil used.
Coating Ingredients:
Eggs – binding agent for the coating, helping the flour and breadcrumbs adhere to the pork chop rolls. Lightly beat the eggs before using them for easier coating. You can use beaten egg whites or a mixture of milk and beaten eggs as a substitute.
Flour – helps create a base for the coating, ensuring the breadcrumbs stick to the pork chop rolls. Use all-purpose flour for a versatile coating that crisps up nicely. For a gluten-free option, you can use cornstarch or potato starch.
Pretzel bun breadcrumbs – create a crunchy texture and a hint of saltiness to the coating. You can use regular breadcrumbs, panko breadcrumbs or even crushed crackers or cornflakes for the coating if you prefer.
Equipment you will need
- Large skillet or frying pan
- Mixing bowls
- Cutting board and sharp knife
- Smoker
- Tongs, slotted spoon
- Baking sheet or wire rack
- Meat mallet
- Whisk
- Deep fry thermometer
- Paper towels
Top Tips
Evenly pound the pork chops – use a meat mallet to pound the thick-cut pork chops into thin, even pieces. This ensures that they cook evenly and are easier to roll.
Thoroughly cook the filling – cook the mushrooms and leeks until they are softened and any excess moisture has evaporated. This helps prevent the filling from being too watery and ensures a flavorful and cohesive filling.
Season generously – don’t be shy with the seasoning! Season both the filling and the coating layers with salt and pepper to enhance the overall flavor of the dish.
Properly seal the rolls – when rolling the pork chops with the filling, make sure to roll them tightly and seal the edges. Mine held well, but you can secure them with toothpicks or kitchen twine to prevent the filling from leaking out during cooking.
Chill before frying – after rolling the pork chops, chill them in the refrigerator for at least 30 minutes. This helps firm up the rolls and prevents them from falling apart during frying.
Drain excess oil – after frying, place the cooked pork chop rolls on a wire rack or paper towels to drain excess oil and help them stay crispy.
Rest – for a few minutes before serving. This allows the juices to be redistributed, resulting in juicier and more flavorful meat.
Use food thermometer – pork chops can be quite lean, so be careful not to overcook them, as they can become dry and tough. Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C) for safe consumption while still remaining juicy and tender.
Step-by-step instructions
- Clean and finely chop 1 lb of mushrooms, 1 leek, and 3 tbsp of fresh dill.
- In a skillet, melt 1 tbsp of butter over medium heat. Add the chopped mushrooms and leeks, and sauté until softened and any excess moisture has evaporated about 8-10 minutes.
- Season the filling with salt and pepper to taste, then stir in 3 tbsp of mustard. Cook for an additional 2-3 minutes, then remove from heat and let cool slightly.
- Place pork chops between two sheets of plastic wrap or parchment paper.
- Using a meat mallet, gently pound the pork chops to an even thickness of about 1/4 inch.
- Brush each pork chop with a thin layer of mustard on one side.
- Spoon the mushroom and leek stuffing mixture onto each pork chop, spreading it evenly over the surface.
- Carefully roll up each pork chop, enclosing the filling inside.
- Secure the rolls with toothpicks or kitchen twine to prevent them from unraveling during cooking.
- Set up three shallow dishes: one with lightly beaten eggs, one with flour, and one with pretzel breadcrumbs.
- Dip each stuffed pork chop roll into the beaten eggs, then dredge in the flour, shaking off any excess.
- Dip the coated pork chop rolls back into the beaten eggs, then coat them evenly with the pretzel breadcrumbs, pressing gently to adhere.
- Place the coated pork chop rolls on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes. This helps firm up the coating and prevents it from falling off during frying.
- Meanwhile, preheat your smoker or prepare a skillet with oil for frying.
- If using a smoker, smoke the chilled pork chop rolls according to your smoker’s instructions until cooked through and golden brown, about 30-40 minutes.
- If frying, heat oil in a skillet over medium-high heat until hot but not smoking. Carefully add the chilled pork chop rolls to the hot oil and fry until golden brown and crispy on all sides, about 4-5 minutes per side.
- Remove the toothpick or twine before serving
- Serve the stuffed pork chop rolls hot, garnished with fresh dill, fresh parsley, or a sprinkle of salt, and enjoy the delicious flavors and textures with your favorite dipping sauce on the side.
How to best enjoy Polish Pork Chop rolls
- Serve hot and fresh – right from the smoker.
- Pair with – roasted vegetables, mashed potatoes, steamed greens, or a fresh salad with goat cheese to balance the richness of the dish.
- Dipping sauce – tangy mustard aioli, creamy mushroom sauce, zesty tomato salsa or smokey apple butter can all complement the flavors of the stuffed pork chop rolls.
- Garnish with fresh herbs – sprinkle freshly chopped herbs, such as dill or fresh parsley, over the stuffed pork chop rolls just before serving.
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Storage instructions, reheating
- Refrigeration
- allow the stuffed pork chop rolls to cool completely to room temperature.
- place them in an airtight container or wrap them tightly with plastic wrap.
- Store them in the refrigerator for up to 3-4 days.
- Freezing
- arrange them in a single layer on a baking sheet and freeze until solid.
- Once frozen, transfer them to a freezer-safe container or resealable freezer bag, removing as much air as possible.
- They can be stored in the freezer for up to 2-3 months.
Reheating:
- Thawing (If Frozen)
- thaw them in the refrigerator overnight before reheating. This helps ensure even reheating and prevents the exterior from becoming too crispy before the interior is heated through.
- Oven Method: Preheat your oven to 350°F (175°C). Place the stuffed pork chop rolls on a baking sheet and cover them loosely with aluminum foil to prevent the exterior from over-browning. Bake for 15-20 minutes or until heated through.
- Pan Fry Method: Heat a skillet over medium heat and add a small amount of oil or butter. Place the stuffed pork chop rolls in the skillet and cook for 3-4 minutes per side or until heated through and crispy.
- Air Fryer Method (Optional): Preheat your air fryer to 350°F (175°C). Place the stuffed pork chop rolls in the air fryer basket in a single layer, ensuring they are not touching. Cook for 8-10 minutes or until heated through and crispy.
- Microwave Method (Not Recommended): While it’s possible to reheat stuffed pork chop rolls in the microwave, it may result in a loss of texture and crispiness. If using this method, place the stuffed pork chop rolls on a microwave-safe plate and heat them in 30-second intervals until warmed through, being careful not to overheat and make them soggy.
Smoked Stuffed Pork Chop Rolls
Equipment
- meat mallet
- cutting board and knife
- mixing bowls
- skillet or frying pan
- smoker
- tongs
- baking sheet or wire rack
- whisk
Ingredients
- 6 pork chops
- 1 lb mushrooms
- 3 tbsp fresh dill
- 1 leek
- 3 tbsp mustard
- 1 tbsp butter
- Salt pepper
- Oil
Coating
- 3 eggs lightly beaten
- 1 cup flour
- 1 cup pretzel breadcrumbs
Instructions
- Clean and finely chop 1 lb of mushrooms, 1 leek, and 3 tbsp of fresh dill.
- In a skillet, melt 1 tbsp of butter over medium heat. Add the chopped mushrooms and leeks, and sauté until softened and any excess moisture has evaporated, about 8-10 minutes.
- Season the filling with salt and pepper to taste, then stir in 3 tbsp of mustard. Cook for an additional 2-3 minutes, then remove from heat and let cool slightly.
- Place your pork chops between two sheets of plastic wrap or parchment paper.
- Using a meat mallet, gently pound the pork chops to an even thickness of about 1/4 inch.
- Brush each pork chop with a thin layer of mustard on one side.
- Spoon the mushroom and leek filling onto each pork chop, spreading it evenly over the surface.
- Carefully roll up each pork chop, enclosing the filling inside.
- Secure the rolls with toothpicks or kitchen twine to prevent them from unraveling during cooking.
- Set up three shallow dishes: one with lightly beaten eggs, one with flour, and one with pretzel breadcrumbs.
- Dip each stuffed pork chop roll into the beaten eggs, then dredge in the flour, shaking off any excess.
- Dip the coated pork chop rolls back into the beaten eggs, then coat them evenly with the pretzel breadcrumbs, pressing gently to adhere.
- Place the coated pork chop rolls on a baking sheet lined with parchment paper, and chill in the refrigerator for at least 30 minutes. This helps firm up the coating and prevents it from falling off during frying.
- Meanwhile, preheat your smoker or prepare a skillet with oil for frying.
- If using a smoker, smoke the chilled pork chop rolls according to your smoker’s instructions until cooked through and golden brown, about 30-40 minutes.
- If frying, heat oil in a skillet over medium-high heat until hot but not smoking. Carefully add the chilled pork chop rolls to the hot oil and fry until golden brown and crispy on all sides, about 4-5 minutes per side.
- Remove the toothpick or twine before serving
- Serve the stuffed pork chop rolls hot, garnished with fresh dill, fresh parsley, or a sprinkle of salt, and enjoy the delicious flavors and textures with your favorite dipping sauce on the side.
Notes
Nutrition
Did you make this recipe?
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Stuffed Pork Chops Conclusion
With the option to finish them off in the smoker for an extra layer of smoky flavor, these Stuffed Pork Chops are a versatile dish that will become a favorite in any household. So why wait? Elevate your dining experience with these mouthwatering stuffed pork chop rolls and savor every delicious bite!
FAQ
Can I use a different type of mushroom in the filling?
Absolutely! Feel free to use your favorite type of mushroom or a combination of different varieties for a unique flavor profile.
Can I make stuffed pork chops ahead of time?
Yes, you can prepare the stuffed pork chop rolls ahead of time and store them in the refrigerator until ready to cook. Alternatively, you can freeze them for longer storage.
Can I bake the stuffed pork chops instead of frying them?
Yes, you can bake the stuffed pork chops in the oven for a healthier alternative. Simply place them on a baking sheet and bake at 375°F (190°C) for about 25-30 minutes, or until cooked through and crispy.
Can I omit the smoker step if I don’t have access to one?
Absolutely! While the smoker adds a delicious smoky flavor, it’s not essential to the recipe. You can still achieve great results by frying or baking the stuffed pork chop rolls without the smoker.
How can I make this recipe cheesy?
Oh great question! I recommend gouda cheese if you’d like to incorporate cheese into this recipe.
Add Gouda to the Filling:
- Shred 1 cup of Gouda cheese.
- Mix the shredded Gouda into the mushroom and leek filling after it has cooled slightly. This will allow the cheese to melt and blend with the other ingredients without becoming too runny.
Revised Instructions:
- After cooking the mushrooms and leeks, let the mixture cool slightly, then stir in the shredded Gouda cheese until well combined.
- Proceed to fill and roll the pork chops as directed, ensuring the cheese is evenly distributed within the filling.
Do you recommend thick chops or regular chops for this recipe?
For Smoked Stuffed Pork Chops, thick chops are often preferred due to their ability to hold more filling and retain moisture during cooking. Using thick pork chops allows you to create a larger pocket for stuffing, making it easier to roll and secure the filling inside. This results in a more substantial and juicy end product that can better absorb the flavors of the filling and any seasonings. Thicker chops also tend to stay tender and juicy after smoking or frying, which enhances the overall texture and taste.
However, regular chops can also be used if you prefer a quicker cooking time and less preparation. Regular chops, being thinner, are easier to pound and roll, and they cook more evenly and rapidly. They may be more manageable if you’re short on time or prefer a lighter dish. The downside is that they may hold less filling and are more prone to drying out, especially during frying or smoking. Choosing regular chops might require more attention to avoid overcooking, but they still provide a delicious and convenient alternative for stuffed pork chops.
