Stuffed Pork Chops

Content… What Is the Best Cut? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions What to Serve More Finger-Licking Pork Chop Recipes to Try

What Is the Best Cut for Stuffed Pork Chops?

You’ll want to go with a thicker cut of rib, loin, or boneless chops for stuffed pork chops. Aim for a chop that is about 1¼-1½ inches thick. As for exactly what kind of chop you choose, that comes down to personal preference. Here are a few common options: 

1. Rib chop is also called a pork rib cut chop, rib end cut, center-cut rib chop, or rib pork chop. It’s more tender, milder, and has a little more fat than loin chops.
2. Loin chop is also known as a top-loin chop, porterhouse, pork loin end chop, center-cut loin chop, or center loin chop. It has a T-shaped bone with the loin on one side and tenderloin on the other. It’s lean and mild. However, since it has both a loin and tenderloin in one cut, each side cooks at a different rate.
3. Boneless chop, sometimes called America’s cut or pork loin fillets, is lean with little fat and no bones. Even though it’s easier to overcook, it’s my choice for this recipe because it’s the easiest to stuff.

Recipe Ingredients

1. Pork Chops – Boneless pork chops are simple to slice open, but any pork chop will work if thick enough.
2. Seasonings – I use Italian and Creole seasoning blends for this recipe, but any pork seasoning you like will do. 
3. Veggies – Mushrooms, minced garlic, red bell pepper, and fresh spinach leaves make for a pork chop stuffing that’s just as pretty as it is tasty. 🌈
4. Cheese – Sliced provolone or smoked Gouda are my favorite options to stuff pork chops with, but other cheeses that work well include Fontina or mozzarella. Just use something that gets nice and melty.

How to Make Stuffed Pork Chops

Stuff the Pork Chops

• Preheat the oven to 375℉ (190℃).
• Season – Salt the pork chops, then season on both sides with Italian and Creole Seasoning. You can use one or both. I use both. (Photo 1)
• Create Pocket – Next, place the pork chops on a board or flat surface. Cut a slit or pocket about ¾ quarter of the way through each piece, being careful not to cut all the way through. Generously season the inside of the pork. (Photo 2)
• Saute Stuffing Mixture – Heat a large skillet over medium, add olive oil, and saute the garlic for about a minute. Then add mushrooms and bell pepper and continue stirring for 2-3 minutes. Finally, add your spinach and stir frequently until it wilts (2-3 minutes). Set aside. (Photos 3-5)
• Stuff the slit pork chops with the mushroom, spinach, and bell pepper mixture. Add cheese (1-2 slices per pork chop) if desired. (Photo 6)
• Truss – Finally, thread the pork chops’ opening closed with toothpicks. If some of the filling comes out, just tuck it back in.

Bake the Pork Chops

• Sear – Heat an oven-proof skillet over medium with a tablespoon of oil. Sear your pork chops on both sides for 3-4 minutes each until golden. Carefully flip the pork chops with tongs so the filling doesn’t come out. (Photo 7)
• Bake – Place the skillet in the oven. Bake your stuffed chops for 14-16 minutes or until the internal temperature registers 145℉ (65℃) on a meat thermometer inserted into the thickest part of the chop. Remember, the pork will continue cooking to about an extra 5℉ when resting. (Photo 8)
• Rest – Once cooked through, transfer the pork chops to your serving platter and tent them with foil. Let them stand for about 10 minutes in a warm place before serving. Carefully remove and discard all toothpicks.
• Serve, drizzled with the juices from the skillet.

Recipe Variations

1. Make it sweet. The stuffing for this stuffed pork chops recipe is savory. But you can swap it out with a simple mix of apples and sugar for a sweeter one. 🍎
2. Go Mediterranean. For a distinct Mediterranean flavor without losing the pop of red, swap out the bell pepper for sundried tomatoes. 
3. Creamy filling. One of my favorite appetizers, creamed spinach, actually makes an amazing stuffing for pork chops. It’s smoother and less textured than the traditional recipe in case you’re craving something creamy. 😋
4. Air fryer. Lightly spray your meat with olive oil. Then cook your stuffed pork chops in the air fryer at 350℉ (175℃) for 15-20 minutes, flipping halfway through—no need to sear first.

Tips and Tricks

1. Avoid chunks in the filling by finely dicing the veggies. The pork chops will be easier to stuff and consume! 
2. Cook times vary depending on the pork chops’ thickness. To avoid under- or overcooking the meat, use an instant-read thermometer. When the meat reaches 145℉ (65℃) when inserted into the thickest part of the pork, take it out of the oven.
3. No oven-safe skillet? No worries! Sear them in a regular pan on the stovetop and transfer them to a standard (rimmed) baking sheet or dish. Then, pop them in the oven to finish cooking.

Make-Ahead Instructions

Doing the prep work ahead of time is easy with this recipe. After you stuff the chops, wrap them tightly in freezer wrap without any toothpicks and freeze them for up to three months.

When you are ready to cook them, thaw them overnight in the fridge, secure them with toothpicks, and cook as directed. You can also prep them and keep them in an airtight container in the refrigerator for a day or two before cooking them up. 

Serving and Storage Instructions 

Serve these pork chops hot, just as soon as they finish resting. Be sure to drizzle them with the pan drippings for extra deliciousness.

Keep leftover pork chops in an airtight container in the fridge for 3-5 days. You can reheat them in the oven or stovetop over medium-low heat. You can also just pop them in the microwave. 👌

What Goes With Stuffed Pork Chops

Serve these chops with creamy garlic mashed potatoes or a steamy heap of basmati rice. For extra veggies, offer your guests spicy green beans or a shaved Brussels sprouts salad.

More Finger-Licking Pork Chop Recipes to Try

1. Pellet Grilled Pork Chops
2. Stuffed Pork Loin Roast
3. Breaded Pork Chops
4. Cream of Mushroom Pork Chops
5. Air Fryer Pork Chops

This blog post was originally published in April 2019 and has been updated with additional tips