Polish pork chops stuffed with onions and mushrooms are hearty and filling. The perfect meal for a dinner party with friends or family, it’s easy to make in 35 minutes.
Another traditional Polish dish made with pork chops that is as good as schabowy, this one requires a good bit of hammering too. And you actually pound it a lot more! While the schabowy chops get pounded to about 1/2″ thickness, the stuffed pork chops are pounded to 1/8″ thickness.
Stuffed with onions and mushrooms, these Polish pork chops are also called schab zawijaniec nadziewany pieczarkami. Served with buraczki or sour cream, they taste delicious!
How To Make Pork Chops Stuffed With Mushrooms
See also my Polish prune stuffed pork loin recipe.
Step I – Pound The Pork Chops
The Polish pork chops stuffed with mushrooms are easy to make. Pound the pork chops with a meat mallet till they’re 1/8″ thick. You can put the chops in a plastic bag so that you don’t get splattered with meat. You can use a square or round meat mallet to pound the pork chops. Any will do.
Step II – Prepare The Filling
Dice and onion and slice the mushrooms. Fry them with oil and season with salt and pepper. Add paprika if you want it spicier. Finally, drain the filling so that it’s dry.
Step III – Form The Pork Chops
Place the flattened pork chops on a cooking board or large flat board. Put about 2 tablespoons of filling in the center and roll each pork chop tight.
Step IV – Coat and Fry The Pork Chops
In three different bowls, take each of these – flour, beaten egg, and breadcrumbs. Coat the pork chops with flour, egg, and breadcrumbs in that order and fry in lard or oil.
Serve with sides of your choice!
What To Serve With The Polish Pork Chops Stuffed With Mushrooms?
These Polish mushroom-stuffed pork chops can be served with:
Tips For Delicious Mushroom-Stuffed Pork Chops
- For a crunchier crust, you can replace the breadcrumbs with panko crumbs.
- If you want to make it richer, add some grated parmesan cheese to the center before rolling the chops.
- Add more salt and pepper if you like!
- Optionally, cut the pork chops into halves or slices before serving.
- Sprinkle with chopped parsley or dill before serving!
FAQs About Making Pork Chops Stuffed With Mushrooms
Can I Use Any Other Filling Ingredients?
The pork chops taste best with onions and mushrooms. But yes, you can add any other ingredients of your choice. We sometimes use leeks, spinach, finely chopped carrots, bell peppers, garlic, or boiled potatoes.
What Other Polish Dishes Can I Make With Pork Chops?
You can make Polish pork cutlets called schabowy with pork chops.
What Other Polish Pork Dishes Can I Make?
Poland was once of Europe’s biggest pork producers. So we have many other Polish pork dishes you can try include:
- Poznan Dtyle Pork Hocks
- Schabowy Cutlets
- Homemade Canned Pork
- Kotlety Mielone
- Fried Pork Liver
- Golonka w Piwie or Poznan-style pork hock
- Layered Salad With Ham
How Long Can I Store The Mushroom Stuffed Pork Chops?
Store the mushroom stuffed pork chops in the refrigerator for 4 to 5 days or in the freezer for a few months. Reheat in the frying pan, microwave, or oven before serving.
Pork Chops Stuffed With Mushrooms Recipe
- 2.2 lbs (1kg) of pork chops
- 1 lb (½ kg) of mushrooms
- 1 big onion
- 5 tbsps of oil
- 3 eggs
- all-purpose flour
- pork lard or oil to fry
- salt, pepper
- Pound the pork chops with a meat mallet until they are about 1/8″ thick. If you want to prevent splattering, put the cutlets in the plastic bag before pounding.
- Wash and slice the mushrooms.
- Peel and dice an onion.
- Fry mushrooms and onion with 5 tbsps of oil. Season with salt and pepper.
- Drain the mushrooms filling making sure it's dry.
- Place the mushroom filling in the center of each pork chop.
- Fold pork chops around the stuffing. Starting with the narrower edge in. Fold the other end over the top.
- Prepare 3 bowls (or the deep plates): beat and whisk the eggs (using the fork) in the first one. Place the flour in the second. The third bowl is for the breadcrumbs.
- Coat each roll in the flour. Next, dip it in the egg mixture. Finally, coat it in the breadcrumbs.
- Fry on the hot oil or lard.
- After frying, place the rolls briefly on a plate lined with paper towels to drain off excess fat.
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Amount Per Serving: Calories: 298Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 94mgSodium: 149mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 15g
These data are indicative and calculated by Nutritionix
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