Baked Stuffed Pork Chops are a classic comfort food that feels like a special treat any night of the week. These chops are thick and juicy, filled with a savory stuffing that usually includes breadcrumbs, herbs, and sometimes cheese or veggies, giving each bite both tender meat and a flavorful surprise inside.
I love making these because they’re a little fancier than your everyday pork chop but still really simple to prepare. Stuffing the chops feels like a fun little project, and it’s easy to switch up the filling based on what I have on hand. Plus, baking them keeps everything juicy without much effort, which I appreciate after a long day.
My favorite way to serve baked stuffed pork chops is with a side of roasted potatoes or a fresh salad to balance out the meal. They’re perfect for family dinners or when friends come over since everyone always asks for seconds. If you’re looking for a tasty way to elevate pork chops beyond the usual pan-fried version, this recipe is a great go-to!
Key Ingredients & Substitutions
Thick Bone-In Pork Chops: These are perfect for stuffing as they hold their shape well. If you can’t find bone-in, use thick boneless chops, but watch the baking time closely to avoid drying out.
Breadcrumbs: Fresh breadcrumbs give a softer stuffing texture. If you only have dried, soak them briefly in milk or broth before mixing.
Spinach or Kale: Fresh greens add moisture and color. Frozen spinach works too; just thaw and squeeze out extra water first.
Cream Cheese: This keeps the filling creamy and moist. You can swap it for ricotta or mascarpone for a similar effect.
Parmesan Cheese: Adds a sharp, salty flavor. Pecorino or Asiago work well as tasty substitutes.
How Do You Stuff Pork Chops Without Losing the Filling?
Creating a pocket and stuffing pork chops can be tricky! Here are tips for keeping the filling inside:
- Cut a deep enough pocket: Use a sharp knife to carefully slice without cutting through the other side.
- Don’t overstuff: Fill the pocket enough but not so much that it tears the meat.
- Press firmly: Pack the stuffing tightly so it holds together.
- Use toothpicks: Secure the opening with toothpicks to keep the filling sealed during cooking.
- Handle gently: When searing, use tongs carefully to avoid pushing the filling out.
Following these steps will give you neat, tasty stuffed chops every time!
Equipment You’ll Need
- Sharp paring knife – I find this helpful for carefully cutting the pocket into each pork chop without tearing the meat.
- Skillet – a non-stick or cast-iron skillet works well for searing the chops to give them a nice crust.
- Baking dish – choose one large enough to hold all the chops comfortably for even baking.
- Toothpicks – these are handy for closing the openings if needed, to keep the stuffing inside during cooking.
- Meat thermometer – helps ensure the pork is cooked to a safe temperature without overdoing it.
Flavor Variations & Add-Ins
- Replace spinach with cooked mushrooms or sun-dried tomatoes for extra flavor and texture.
- Mix shredded cheese like mozzarella or Monterey Jack into the stuffing for a gooey, cheesy twist.
- Add cooked bacon bits or jalapeños to the stuffing for a smoky or spicy kick.
- Use poultry or sausage as the stuffing base instead of vegetables for a heartier version.
Baked Stuffed Pork Chops
Ingredients You’ll Need:
For The Pork Chops and Stuffing:
- 4 thick bone-in pork chops (about 1.5 inches thick)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs (preferably fresh)
- 1/3 cup grated Parmesan cheese
- 1/2 cup chopped fresh spinach (or kale)
- 1/4 cup finely diced red bell pepper
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 1/4 cup cream cheese, softened
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chicken broth or white wine (for baking)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and sear the pork chops, then 20-25 minutes of baking time. Add a few minutes to let the meat rest before serving, so plan for roughly 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Preheat your oven to 375°F (190°C). Use a sharp knife to carefully cut a pocket into the side of each pork chop—slice deep but don’t cut all the way through. Season both sides of the chops with salt and pepper.
2. Make the Stuffing:
Heat olive oil in a skillet over medium heat. Add the onion and red bell pepper and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 30 seconds more until fragrant. In a bowl, mix together the sautéed veggies, breadcrumbs, Parmesan, cream cheese, spinach, parsley, thyme, and red pepper flakes if using. Stir until well combined and moist.
3. Stuff and Sear the Pork Chops:
Fill each pork chop pocket generously with the stuffing, pressing it in to keep it secure. Use toothpicks to close the opening if needed. Heat a skillet over medium-high heat and sear the chops for 2-3 minutes on each side until golden brown to lock in the juices and add flavor.
4. Bake and Serve:
Place the seared pork chops in a baking dish and pour chicken broth or white wine into the bottom to keep the chops moist. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Let the chops rest for 5 minutes once out of the oven.
Remove toothpicks, garnish with fresh thyme sprigs, and serve warm with your favorite sides. Enjoy your delicious stuffed pork chops!
Can I Use Frozen Pork Chops for This Recipe?
Yes, but be sure to fully thaw them in the refrigerator overnight before preparing. Pat them dry to remove excess moisture before seasoning and stuffing to prevent sogginess.
What Can I Substitute for Fresh Spinach?
You can use fresh kale, Swiss chard, or even frozen spinach (thawed and squeezed dry). Each will add great flavor and moisture to the stuffing.
How Do I Store Leftovers?
Keep leftover stuffed pork chops in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to prevent drying out.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can stuff the pork chops and refrigerate them up to a day before cooking. Just cover well and bake as directed when ready to serve.