These stuffed pork chops are a tasty treat you’ll love! Juicy pork is filled with a yummy mixture of herbs, breadcrumbs, and maybe some cheese for extra goodness.
Making these beauties is easier than you think. Just stuff, sear, and bake! I like to serve them with a side of greens, but honestly, they’re great on their own too!
Key Ingredients & Substitutions
Pork Chops: Use thick-cut, bone-in pork chops for the best flavor and juiciness. If you’re short on time or budget, boneless chops can work, but they may cook faster. Just monitor the cooking time!
Spinach: Fresh spinach adds a lovely green touch and nutrition. If you only have frozen spinach, that’s okay! Thaw and drain it well to remove excess moisture before adding it to the filling.
Cream Cheese: This ingredient gives the filling a creamy texture. You can also use ricotta or cottage cheese for a lighter option. Just remember that it might change the flavor a bit!
Cheese Blend: Mozzarella and Parmesan offer a nice balance of creaminess and flavor. Feel free to swap with any cheese you like, such as cheddar or feta, based on what you have at home.
Breadcrumbs: If you’re looking to make this gluten-free, use crushed gluten-free crackers or omit them entirely. They just help with texture but aren’t necessary for a delicious filling!
How Do I Cut and Stuff Pork Chops?
Cutting and stuffing pork chops might seem tricky, but it’s simple! Here’s how to do it right:
- Make a deep pocket: Use a sharp knife to slice into the side of the chop. Aim for at least 1.5 inches deep, but don’t cut all the way through.
- Season well: Sprinkle salt and pepper inside and out for maximum flavor. Don’t skip this step!
- Stuff gently: Fill the pocket with your prepared filling. Don’t pack it too tight—it needs some room to ooze slightly while cooking.
- Secure if needed: If the filling seems like it could spill out, use a toothpick to hold it in. Just remember to remove it before serving!
These steps will help ensure your pork chops cook evenly and stay juicy!
How to Make Stuffed Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 thick-cut bone-in pork chops (about 1½ inches thick)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
For the Stuffing:
- 1 cup fresh spinach, finely chopped
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh thyme leaves (plus extra for garnish)
- 1/4 cup breadcrumbs (optional, for texture)
For the Sauce:
- 1/4 cup heavy cream
- 1 teaspoon Dijon mustard (optional, for sauce)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 25 minutes to cook, giving you a total time of about 40 minutes. You’ll spend a little time preparing the filling and searing the pork, making it a perfect, quick dinner!
Step-by-Step Instructions:
1. Prepare the Oven and Pork Chops:
Start by preheating your oven to 375°F (190°C). While that heats up, take a sharp knife and carefully cut a deep pocket into the side of each pork chop. Make sure not to slice all the way through; you want them to hold the filling.
2. Season the Pork Chops:
Generously sprinkle salt and black pepper on both sides and inside the pockets of the pork chops. This ensures every bite is flavorful!
3. Sauté the Filling Ingredients:
In a medium skillet over medium heat, pour in the olive oil and add 1 tablespoon of butter. Once the butter melts, add the chopped onions, minced garlic, and spinach. Sauté them until softened and fragrant, which should take about 3-4 minutes. Once done, remove the pan from heat.
4. Make the Filling:
In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, fresh thyme, and the sautéed mixture from the skillet. If you’re using breadcrumbs, toss those in as well. Mix everything well until it’s creamy and evenly combined!
5. Stuff the Pork Chops:
Now, generously stuff each pork chop pocket with the cheese and spinach filling. Press the filling in gently to make sure they are well-filled. If the openings look like they might spill out during cooking, use toothpicks to secure them.
6. Sear the Pork Chops:
In the same skillet, melt the remaining butter over medium-high heat. Once it’s hot, carefully place the stuffed pork chops in the skillet. Sear them for about 3-4 minutes on each side until they are golden brown. This locks in the juices!
7. Bake the Pork Chops:
Next, transfer the seared pork chops to a baking dish. Bake them in your preheated oven for about 15-20 minutes. You’re looking for an internal temperature of 145°F (63°C) to ensure they’re fully cooked.
8. Make the Quick Sauce:
While the pork chops are baking, return to the skillet. Add the heavy cream and Dijon mustard (if using), scraping up any browned bits left behind. Allow the sauce to simmer until it thickens slightly, and then set it aside.
9. Serve:
When the pork chops are done baking, remove them from the oven and let them rest for about 5 minutes. Remove any toothpicks before serving. Top the chops with the creamy pan sauce and garnish with a sprig of fresh thyme.
Enjoy these juicy, flavorful stuffed pork chops with your favorite side like mashed potatoes or steamed greens!
Can I Use Different Types of Cheese in the Filling?
Absolutely! While cream cheese and mozzarella provide a delightful creaminess, feel free to substitute with your favorite cheeses. Ricotta or goat cheese works well too, just keep in mind that it will slightly alter the flavor profile.
What If I Don’t Have Fresh Spinach?
No worries! If you only have frozen spinach, you can use that instead. Just make sure to thaw and drain it thoroughly to remove excess moisture before mixing it into the filling.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat them in the oven at 350°F (175°C) until warmed through, or you can also use the microwave.
Can I Make These Stuffed Pork Chops in Advance?
Yes, you can prepare the stuffed pork chops ahead of time! Assemble them and keep them covered in the fridge for up to 24 hours before baking. Just bring them to room temperature for about 30 minutes before putting them in the oven.
