Lucy M. Prepare to fall in love with these absolutely stunning Mary Berry Pork Chops! Imagine succulent, juicy bone-in chops broiled to golden perfection, then generously topped with a magnificent mixture of sautéed mushrooms, wilted spinach, and fresh breadcrumbs. As if that wasn’t enough, each chop gets crowned with a slice of nutty Gruyère cheese that melts into a bubbling, irresistible topping.
But Mary Berry’s brilliance doesn’t stop there. The remaining stuffing gets transformed into a crispy, golden pancake that’s sliced into wedges and served alongside each chop. Every element works in perfect harmony: the tender meat, the earthy vegetables, the crispy texture, and that gloriously melted cheese. It’s a symphony of flavors and textures that’ll have everyone asking for seconds!
Why You’ll Love this Mary Berry Pork Chops
What’s not to love about tender, juicy pork chops stuffed with an earthy blend of sautéed mushrooms and spinach, then topped with melty Gruyère cheese. I find this dish strikes that perfect balance between elegant and approachable, which honestly seems like Mary Berry’s specialty.
The filling brings serious depth—those cremini mushrooms and baby spinach create this umami-rich foundation that makes the pork taste even better. The cheese? It melts into the most gorgeous golden layer on top.
What appeals to me most is how manageable this actually is. You’re not fussing with complicated techniques or hunting down obscure ingredients. It’s the kind of dinner I’d feel confident serving to guests while keeping my stress levels reasonable. Weeknight fancy, basically.
Loving Mary Berry’s approach to pork chops? Her Red Lentil Curry shows she’s just as talented with pulses as she is with meat. Perfect for Meatless Mondays with that same no-nonsense reliability you trust.
What Ingredients are in Mary Berry Pork Chops?
Making Mary Berry’s pork chops requires a carefully curated selection of ingredients that work together to create a restaurant-quality dish at home. The recipe combines simple, quality components—featuring lean pork chops as the star, paired with an earthy spinach and mushroom stuffing, and finished with a sophisticated touch of Gruyère cheese. Each ingredient plays a specific role in building layers of flavor and creating that perfect balance between richness and freshness that defines this elegant yet accessible recipe.
Ingredients:
- 6 lean bone-in pork chops
- 1 tbsp olive oil
- 1 large onion, chopped
- 5 oz (150 g) cremini mushrooms, coarsely chopped
- 8 oz (250 g) baby spinach leaves, shredded
- ¾ cup fresh breadcrumbs
- Salt and black pepper
- 3 oz (90 g) Gruyère cheese, cut into 6 thin slices
- Olive oil for brushing
When shopping for these ingredients, sourcing quality matters considerably. Look for pork chops that are evenly sized with good marbling for the juiciest results, and select fresh cremini mushrooms rather than pre-sliced varieties. For the Gruyère, purchasing a block and slicing it yourself guarantees better melting properties than pre-shredded alternatives.
Fresh breadcrumbs made from day-old bread will provide superior texture compared to store-bought panko, and using fresh baby spinach rather than frozen will contribute to a lighter, more refined stuffing consistency.
How to Make this Mary Berry Pork Chops
- Start by preparing the stuffing. Heat the oil in a large frying pan over medium heat, add the chopped onion, cover with a lid, and cook gently for about 15 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Remove the lid and increase the heat to high. Add the mushrooms to the pan and stir-fry for 2–3 minutes until they release their moisture and start to brown. Toss in the spinach and continue stir-frying just until it wilts down completely. Stir in the bread crumbs, season generously with salt and pepper, and mix everything together well. Remove from the heat and let the stuffing mixture cool.
- Brush both sides of each pork chop with oil and season well with salt and pepper. Position them under a preheated hot broiler, about 4 inches (10cm) from the heat source, and broil for 7–8 minutes on each side until the chops are cooked through and develop a golden brown color.
- Remove the chops from the broiler briefly and spoon 1 tablespoon of the cooled stuffing mixture on top of each one. Place a slice of cheese over the stuffing on each chop, then return them to the broiler for 3–4 minutes until the cheese melts and becomes bubbly and lightly golden.
- While the cheese is melting, heat a small amount of oil in a small nonstick frying pan over medium heat. Add the remaining stuffing to the pan, then press it down firmly with a wooden spoon to form a thick, even pancake shape that covers the base of the pan.
- Cook the stuffing pancake for about 5 minutes without disturbing it, allowing the underside to turn brown and crispy. Transfer the frying pan under the broiler for 2–3 minutes to brown and crisp the top surface. Carefully flip the stuffing pancake upside down onto a cutting board or plate and slice it into 6 equal wedges.
- Serve each broiled pork chop hot with a crispy stuffing wedge on the side for a delicious combination of textures and flavors.
Mary Berry Pork Chops
Ingredients
Method
- Start by preparing the stuffing. Heat the oil in a large frying pan over medium heat, add the chopped onion, cover with a lid, and cook gently for about 15 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Remove the lid and increase the heat to high. Add the mushrooms to the pan and stir-fry for 2–3 minutes until they release their moisture and start to brown. Toss in the spinach and continue stir-frying just until it wilts down completely. Stir in the bread crumbs, season generously with salt and pepper, and mix everything together well. Remove from the heat and let the stuffing mixture cool.
- Brush both sides of each pork chop with oil and season well with salt and pepper. Position them under a preheated hot broiler, about 4 inches (10cm) from the heat source, and broil for 7–8 minutes on each side until the chops are cooked through and develop a golden brown color.
- Remove the chops from the broiler briefly and spoon 1 tablespoon of the cooled stuffing mixture on top of each one. Place a slice of cheese over the stuffing on each chop, then return them to the broiler for 3–4 minutes until the cheese melts and becomes bubbly and lightly golden.
- While the cheese is melting, heat a small amount of oil in a small nonstick frying pan over medium heat. Add the remaining stuffing to the pan, then press it down firmly with a wooden spoon to form a thick, even pancake shape that covers the base of the pan.
- Cook the stuffing pancake for about 5 minutes without disturbing it, allowing the underside to turn brown and crispy. Transfer the frying pan under the broiler for 2–3 minutes to brown and crisp the top surface. Carefully flip the stuffing pancake upside down onto a cutting board or plate and slice it into 6 equal wedges.
- Serve each broiled pork chop hot with a crispy stuffing wedge on the side for a delicious combination of textures and flavors.
Notes
How to Cook Pork Chops So They Are Really Tender?
The key to tender pork chops starts with choosing the right cut and thickness. Look for chops that are at least ¾ inch thick with some marbling and a bit of fat around the edges. Thicker chops are less likely to dry out during cooking, while the fat adds flavor and helps keep the meat moist. Bringing your pork chops to room temperature before cooking ensures even heat distribution. Season them generously and avoid overcooking—pork is safe to eat at an internal temperature of 145°F (63°C), which leaves it slightly pink and juicy inside. Use a meat thermometer to check doneness rather than guessing by appearance alone. Always let your pork chops rest for 5 minutes after cooking. This crucial step allows the juices to redistribute throughout the meat rather than running out onto the plate when you cut into it. Whether you broil, pan-fry, or grill, this resting period ensures every bite remains tender and flavorful.How to Cook Pork Chops So They Are Really Tender?
The key to tender pork chops starts with choosing the right cut and thickness. Look for chops that are at least ¾ inch thick with some marbling and a bit of fat around the edges. Thicker chops are less likely to dry out during cooking, while the fat adds flavor and helps keep the meat moist.
Bringing your pork chops to room temperature before cooking ensures even heat distribution. Season them generously and avoid overcooking—pork is safe to eat at an internal temperature of 145°F (63°C), which leaves it slightly pink and juicy inside. Use a meat thermometer to check doneness rather than guessing by appearance alone.
Always let your pork chops rest for 5 minutes after cooking. This crucial step allows the juices to redistribute throughout the meat rather than running out onto the plate when you cut into it. Whether you broil, pan-fry, or grill, this resting period ensures every bite remains tender and flavorful.
Mary Berry Pork Chops Substitutions and Variations
How flexible is this recipe, really? Pretty darn flexible, honestly. Don’t have cremini mushrooms? Swap them for button or portobello varieties—they’ll work beautifully. I’d use whatever mushrooms I can find at my local market without stress.
Spinach got you down? Kale or Swiss chard make solid substitutes, though you might need to chop them finer. The Gruyère cheese is wonderful, but I’d feel just fine using sharp cheddar or fontina instead. Want to skip the breadcrumbs? Try crushed nuts for texture.
Prefer boneless chops? Go ahead—just watch your cooking time since they’ll cook faster. The stuffing works inside or alongside your pork. This recipe adapts to what you’ve got on hand, which I appreciate since my pantry’s always shifting anyway.
What to Serve with Mary Berry Pork Chops
These stuffed pork chops are rich and savory enough to stand on their own, but pairing them with the right sides transforms your dinner into something really special. I’d recommend creamy mashed potatoes or buttery egg noodles to soak up those delicious pan juices.
A simple green salad with a sharp vinaigrette cuts through the richness beautifully, offering brightness that balances the Gruyère and mushrooms. Roasted vegetables like asparagus or green beans add color and crunch without competing for attention.
If you’re feeling fancy, crusty bread works wonders for mopping up every last bit of sauce. The key is choosing sides that complement rather than overpower—you want your pork chops to remain the star of the show.
Final Thoughts
Mary Berry’s stuffed pork chops represent the kind of cooking that doesn’t require fancy techniques or hard-to-find ingredients, yet somehow feels impressive enough for company. I’d argue that’s the sweet spot in home cooking, right there. You’re getting tender, juicy meat with a flavorful filling that makes people think you spent hours in the kitchen when you really didn’t. The spinach and mushroom combination adds sophistication without complexity, and that melted Gruyère ties everything together beautifully. These chops work whether you’re cooking for a weeknight dinner or hosting guests. They’re straightforward enough that you won’t stress, elegant enough that everyone feels special. That’s the real magic of Mary Berry’s approach to cooking.
