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Pork chops with mushrooms and grilled vegetables


by Betina Repstock


for 2

2 pork chops with fat removed, approx. 250 g each
Salt and pepper

Mushroom filling
150 g mushrooms
1 tsp oil
½ bunch curly parsley
20 g cream cheese (natural 25%)

Grilled vegetables
½ bunch spring onions
1 squash, approx 300 g
2 plums
1 sprig thyme

100 g coarse bread

Approx. 50 mins

Pat meat dry with a piece of paper towel. Season with salt and pepper and set aside for 15 mins (see tip).

Clean the mushrooms, pat dry and chop finely.

Heat the oil in a pan under a good heat. Add the mushrooms and fry until brown. Remove from pan and cool.

Rinse the spring onions, squash and plums. Cut the squash into four. Trim the spring onions. Halve the plums and remove the stone. Rinse and chop the thyme.

Season the squash, plums and spring onions with salt, pepper and thyme.

Light the barbecue.

Rinse the parsley and chop finely. Mix the cream cheese with the mushrooms and parsley and add salt and pepper to taste.
Make an incision into each chop and fill with the mushroom/cream. Close with a toothpick or skewer.

Grill the chops for 7 mins on each side – approx. 15 mins in total. Raise the rack or reduce the heat for the last half of the cooking time.

Grill the vegetables and warm the bread.


  • For garlic bread, rub with a peeled garlic clove before warming it.
  • The meat will be more tender and succulent if seasoned with 0.5 % fine salt = 0.5 g per 100 g meat. 0.5 g corresponds to a pinch. Allow the meat to stand in the fridge for at least 15 mins before cooking. No more salt should be added.

The recipe is taken from GLAD FOR GRIS. See more at, (recipes that focus on pork).

Energy distribution and content per person
Protein 41%
Carbohydrate 30%
Fat 29%
2435 kJ – 580 kcal