Here’s a delicious, juicy stuffed pork chops recipe that’s perfect for dinner and feels fancy but is actually simple 🍴🐖
Ingredients (serves 4)
- 4 thick-cut pork chops (bone-in or boneless, about 1–1.5 inches thick)
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
- 1 cup breadcrumbs (panko works great)
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup spinach or kale (optional)
- ½ tsp dried thyme or Italian seasoning
- 2–3 tbsp milk or cream
- Optional: ¼ cup sun-dried tomatoes, chopped
- Toothpicks for securing
Instructions
1. Prepare the pork chops
- Carefully make a pocket in each pork chop: slice horizontally about ¾ of the way through, leaving one side intact.
- Season both sides of the chops with salt and pepper.
2. Make the stuffing
- In a skillet, heat 1 tbsp oil over medium heat.
- Sauté onion and garlic until translucent.
- Add spinach (or kale) and cook until wilted.
- Remove from heat and mix with breadcrumbs, Parmesan, thyme, and milk until it sticks together.
- Add sun-dried tomatoes if using.
3. Stuff the pork chops
- Spoon the mixture into each pork chop pocket.
- Secure with toothpicks to keep stuffing inside.
4. Cook the pork chops
- Preheat oven to 375°F (190°C).
- Heat remaining oil in an oven-safe skillet over medium-high heat.
- Sear each chop 3–4 minutes per side until golden brown.
- Transfer skillet to oven and bake 15–20 minutes (depending on thickness) until pork reaches 145°F (63°C).
5. Serve
- Remove toothpicks carefully.
- Let pork rest 5 minutes before serving.
- Pair with roasted vegetables, mashed potatoes, or a fresh salad.
💡 Tips & Variations
- Cheese lover’s version: Add mozzarella or provolone to the stuffing for extra gooeyness.
- Herbs: Fresh rosemary or sage works wonderfully.
- Make ahead: Prepare stuffed chops and refrigerate for a few hours before cooking.
If you want, I can give a shortcut version that skips the oven and cooks stuffed pork chops entirely on the stovetop in under 20 minutes. Do you want me to do that?
