Wild Mushroom Stuffed Pork Chops with White Wine & Thyme

  • Recipe serves: 4
  • Prep Time 20 min
  • Cook Time 15 min


  • 4 (3/4-inch thick) bone-in pork chops or boneless pork chops
  • 3 Tbsp. all-purpose flour
  • 2 3/4 tsp. chopped fresh thyme leaves, divided
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper, divided
  • 6 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1/2 cup chopped shallots
  • 4 ounces chopped cremini mushrooms
  • 4 ounces chopped shiitake mushroom caps
  • 1 tsp. finely chopped garlic
  • 1 cup dry white wine, divided


  1. Slice horizontally through each chop almost to opposite edge forming a pocket with knife parallel to cutting board. Combine flour, 1 teaspoon thyme, salt and 1/8 teaspoon pepper on plate. Set aside.
  2. Melt 2 Tablespoons I Can't Believe It's Not Butter!® Spread in large skillet over medium-high heat and cook shallots, stirring, until golden, about 2 minutes.
  3. Stir in mushrooms and cook over medium-high heat, stirring occasionally, until tender and golden, about 5 minutes. Stir in garlic, 1/4 teaspoon thyme and 1/8 teaspoon pepper and cook, stirring until fragrant, about 1 minute.
  4. Stir 1/4 cup wine into skillet and cook over medium-high heat until most of the liquid evaporates. Remove from heat.
  5. Stuff mushroom mixture into pocket in pork chops (about 1/4 cup in each). Dredge chops in flour mixture.
  6. Melt 1 Tablespoon Spread in same skillet over medium-high heat and cook chops, turning once until golden and done, about 8 minutes. Remove from pan.
  7. Pour remaining 3/4 cup wine and 1 1/2 teaspoons thyme into skillet and bring to a boil over high heat. Cook, scraping bottom of skillet, until reduced by about half. Remove from heat and stir in remining 3 Tablespoons Spread. Season, if desired.
  8. Spoon over pork chops. (If desired, first cut meat away from bones then slice. Arrange on serving plates and drizzle with sauce.)

Delicious served on a bed of sautéed fresh spinach or arugula.

Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 380
Calories from Fat 180
Total Fat 20 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 6 g
Monounsaturated Fat 6 g
Cholesterol 80 mg
Sodium 350 mg
Total Carbs 13 g
Dietary Fiber 2 g
Sugars 3 g
Protein 26 g
Calcium 4 %
Iron 10 %
Omega-3 0.5 g
Omega-6 4.92 g
Vitamin C 4 %
Vitamin A 15 %