Stuffed Pork Chops

Pork chops are totally underrated, in my opinion. Easy to cook, super tasty, and surprisingly affordable compared to other meats, makes them a winner! Those are just a few of the many reasons I always keep a stash of chops in my freezer. 😉 While pork chops are a go-to dinner at my house, this time, I wanted to make them undeniably next-level. It turns out that stuffing them with fresh produce and cheese makes a supremely elegant dinner for guests. But even if you don’t have guests to host, baked stuffed pork chops are perfect for a weeknight family meal when you feel like mixing things up. Even your little ones will gobble them up. 

Recipe Ingredients

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

Tips and Tricks

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

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