Stuffed Pork Chops Recipe

Let’s be honest, a pork chop can sometimes feel a little plain. But that’s just because it’s waiting for its big moment. Stuffed pork chops are that moment.

They take a simple, humble cut and turn it into a complete, flavor-packed experience. It’s a clever dinner trick that always feels special, whether it’s a busy Tuesday or you’ve got friends coming over.

The best part is how they bring everything together in one neat package. You get juicy, tender meat, a savory, sometimes even sweet, filling, and those delicious browned bits from the pan all in a single bite.

It transforms an ordinary meal into something you’ll genuinely get excited about making.

Why a Good Pork Chop Matters

Not all pork chops are created equal, especially when you plan to stuff them. The single most important thing is thickness. You need a good, sturdy canvas to work with. Aim for chops that are at least 1 ¼ inches thick, and 1 ½ inches is even better.

This gives you the space to carve a proper pocket without cutting all the way through. It also means the meat can spend enough time in the oven to cook through without drying out before the stuffing is hot.

You can use either bone-in or boneless chops. Bone-in chops, like rib or loin chops, tend to be a bit juicier and pack more flavor. A boneless chop, often called a loin fillet, is my go-to for stuffing because it’s just easier to manage. You have more control when making that initial cut and filling it up.

Whichever you choose, that generous thickness is your ticket to success. Thin chops will cook too fast and leave you with a dry, disappointing result.

Ingredients Needed for the Recipe

This recipe celebrates a classic savory combination that feels both rustic and elegant. It’s all about building layers of flavor, from the seasoned meat to the rich, vegetable-packed filling.

• Thick-Cut Pork Chops: The foundation. You’ll need 4 boneless chops, about 1 ¼ to 1 ½ inches thick. This provides the essential pocket for all the goodness.
• Olive Oil: For sautéing the filling and searing the chops to a beautiful golden brown.
• Seasonings: A simple mix of kosher salt, black pepper, Italian seasoning, and a touch of paprika creates a perfect savory crust.
• Aromatic Vegetables: Minced garlic, sliced mushrooms, and a vibrant red bell pepper form the base of the stuffing.
• Fresh Spinach: It wilts down beautifully, adding color, nutrients, and a lovely texture to the filling.
• Cheese: Provolone or smoked Gouda slices. The cheese melts into the vegetables, creating a creamy, cohesive filling that’s utterly irresistible.

How to make Stuffed Pork Chops?

This process is straightforward, but a few key steps make all the difference. The goal is a juicy interior, a flavorful stuffing, and a beautifully seared exterior.

Step 1- Prepare and Season

Start by preheating your oven to 375°F (190°C). Pat your pork chops completely dry with a paper towel; this helps them sear properly. Season both sides generously with salt, pepper, and the Italian seasoning blend.

Step 2- Create the Pocket

Lay a chop flat on your cutting board. Using a small, sharp knife, carefully cut a horizontal slit into the side of the chop. Slice about three-quarters of the way through, creating a deep pocket. Be sure not to cut through the other side or the edges. Season the inside of the pocket lightly with salt and pepper.

Step 3- Make the Savory Filling

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the garlic and sauté for about a minute until fragrant. Toss in the mushrooms and bell pepper, cooking for 2-3 minutes until they start to soften.

Finally, add the fresh spinach and stir until it wilts down completely, which takes just another couple of minutes. Remove the skillet from the heat and let this mixture cool for a few minutes.

Step 4- Stuff and Secure

Once the vegetable mixture is cool enough to handle, spoon it generously into the pocket of each pork chop. Tuck a slice or two of your chosen cheese in with the veggies. Use wooden toothpicks to securely pin the opening of the pocket closed. Don’t worry if a little filling peeks out; you can gently push it back in.

Step 5- Sear to Perfection

In an oven-safe skillet (cast iron works wonderfully), heat another tablespoon of oil over medium-high heat. Carefully place the stuffed chops in the hot pan. Sear them for 3-4 minutes on each side until you achieve a deep, golden-brown crust. This step locks in the juices and builds incredible flavor.

Step 6- Bake and Rest

Transfer the entire skillet to your preheated oven. Bake the chops for 14-16 minutes. The only surefire way to know they’re done is to use an instant-read thermometer; insert it into the thickest part of the meat, avoiding the stuffing, and look for a temperature of 145°F (63°C).

Once out of the oven, let the chops rest on a plate, tented loosely with foil, for a full 10 minutes. This allows the juices to redistribute, guaranteeing a moist result. Then, remove the toothpicks and serve.

Delicious Twists on the Classic

The beauty of this dish is its versatility. Once you master the basic technique, you can let your creativity run wild with the stuffing. Here are a few favorite variations to spark your imagination.

For a sweet and savory autumn-inspired meal, try an apple and onion stuffing. Sauté sliced apples and onions in the skillet until tender, then mix them with a handful of sharp cheddar or Gruyère cheese before stuffing. A mustard and thyme rub on the pork before baking pairs perfectly with this combination.

If you love the flavors of a holiday dinner, consider a cranberry and herb stuffing. Sauté diced onion, celery, and carrot, then toss in dried cranberries and fresh herbs like sage or rosemary. Combine this with cubed bread and a splash of chicken broth for a traditional stuffing taste inside your chop. It’s like Thanksgiving in every bite.

Tips

• Don’t Skip the Sear: Searing the chops before baking isn’t just for color. It creates a flavorful crust through the Maillard reaction and helps seal in the natural juices, leading to a much more succulent final dish.
• Thermometer is Key: Oven temperatures and chop thickness vary. The most reliable method is to use an instant-read thermometer. Pull the chops at 145°F (63°C) for perfectly safe, juicy pork.
• Let it Rest: It’s tempting to cut right in, but patience pays off. Resting allows the hot, contracted meat fibers to relax and reabsorb their juices. If you slice immediately, all that flavorful moisture will just run out onto the plate.
• No Oven-Safe Skillet? No problem. Simply sear the chops in any skillet, then transfer them to a greased baking dish or a rimmed baking sheet to finish cooking in the oven.

Serving and Storing Your Masterpiece

These stuffed pork chops are a complete meal, but they welcome some simple, comforting sides. A bed of creamy garlic mashed potatoes or fluffy basmati rice is perfect for soaking up any delicious pan juices.

For a pop of color and freshness, serve them alongside roasted asparagus, honey-glazed carrots, or a simple green salad with a bright vinaigrette.

If you’re lucky enough to have leftovers, let them cool completely before storing. Keep them in an airtight container in the refrigerator for 3 to 4 days. To reheat, the oven is your best friend for maintaining texture.

Place the chops in a baking dish, add a splash of water or broth to keep them moist, cover with foil, and warm in a 300°F (150°C) oven until heated through.

You can also freeze fully cooked stuffed pork chops for up to three months. Wrap them tightly in foil or plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator before reheating.

The journey from a simple chop to a stunning, stuffed centerpiece is incredibly rewarding. With these tips and a little practice, you’ll have a show-stopping dinner that’s deceptively easy to make. So, go ahead, pick up some thick chops, and get ready to impress.

Print Recipe

Stuffed Pork Chops Recipe

Author: Kelsey Perez Cooking Method: Baking, Searing Cuisine: American Courses: Dinner, Lunch

Difficulty: medium Prep Time 20 mins Cook Time 20 mins Rest Time 10 mins Total Time 50 mins

Cooking Temp: 190  C Servings: 4 Estimated Cost: $ 15 Calories: 420

Best Season: Fall, Winter, Spring, Summer

Description

These Stuffed Pork Chops are generously filled with sautéed mushrooms, spinach, red bell pepper, and melty cheese, then seared and baked to juicy perfection. Tender on the inside, flavorful all the way through, and elegant enough for guests—but easy enough for weeknights!

ingredients

Servings

Main Ingredients

• 4 boneless pork chops (1¼–1½ inches thick, about 1½–2 lbs total)
• 1 tsp Italian seasoning (store-bought or homemade)
• 2 tsp Creole seasoning (see recipe or store-bought)
• 2–3 tbsp olive oil (divided for stuffing and searing)
• 2 tsp minced garlic (or 2 cloves, finely chopped)
• 1½–2 cups mushrooms (sliced (~105–140g))
• 1 medium red bell pepper (sliced (~1 cup))
• 2–3 cups baby spinach (60–90g)
• 4–8 slices Provolone or smoked Gouda cheese (1–2 slices per chop)

Instructions

Stuffing the Pork Chops

1. Preheat Oven

   Preheat the oven to 375°F (190°C).

2. Season Chops

   Lightly salt the pork chops, then season both sides with Italian and Creole seasoning.
   Use both blends or substitute with your favorite pork rub.

3. Create Pocket

   Place pork chops on a cutting board. Cut a horizontal slit in the side of each chop, about ¾ of the way through, to create a pocket. Season the inside lightly.
   Be careful not to cut all the way through.

4. Sauté Filling

   In a large skillet, heat 1–2 tbsp olive oil over medium heat. Add garlic and sauté 1 minute. Add mushrooms and bell pepper; cook 2–3 minutes. Stir in spinach and cook until wilted, about 2–3 more minutes. Remove from heat and cool slightly.

5. Stuff Chops

   Divide the veggie mixture evenly among the pork chops, packing it into each pocket. Insert 1–2 slices of cheese into each chop.

6. Secure with Toothpicks

   Close the openings by securing with toothpicks. Tuck in any loose filling.

Baking the Pork Chops

1. Sear

   Heat 1 tbsp olive oil in an oven-safe skillet over medium heat. Sear pork chops for 3–4 minutes per side until golden brown.
   Use tongs to flip gently so stuffing stays inside.

2. Bake

   Transfer the skillet to the preheated oven. Bake for 14–16 minutes, or until internal temperature reaches 145°F (63°C) in the thickest part.
   Pork will rise ~5°F while resting.

3. Rest and Serve

   Remove from oven and let rest, tented with foil, for 10 minutes. Remove toothpicks before serving. Drizzle with pan juices.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 23gg36%

Saturated Fat 9gg45%

Trans Fat 0gg

Cholesterol 115mgmg39%

Sodium 580mgmg25%

Potassium 720mgmg21%

Total Carbohydrate 8gg3%

Dietary Fiber 2gg8%

Sugars 3gg

Protein 44gg88%

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Calcium 15 mg

Iron 10 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it creamy: Swap the veggie stuffing for creamed spinach for a rich, smooth filling.
• Air fryer option: Skip searing and cook at 350°F (175°C) for 15–20 minutes, flipping halfway.
• Make-ahead: Stuff chops and refrigerate up to 2 days, or freeze (un-toothpicked) for up to 3 months.
• Serving suggestion: Pairs beautifully with garlic mashed potatoes, basmati rice, spicy green beans, or shaved Brussels sprouts salad.

Keywords: stuffed pork chops, baked pork chops, cheesy pork chops, easy stuffed pork, family dinner pork