Stuffed Pork Chops

Stuffed Pork Chops
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Stuffed Pork Chops are the epitome of comfort meets sophistication. Thick, bone-in or boneless pork chops are sliced to form a pocket, then filled with a rich stuffing—commonly a mixture of spinach, garlic, herbs, and melty cheese. Pan-seared to golden perfection and finished in the oven, they’re juicy, bursting with flavor, and perfect for entertaining or elevating a weeknight dinner.

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Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
For the Pork Chops
 4 thick-cut pork chops (1.25–1.5 inches thick, boneless or bone-in)
 Salt & black pepper, to taste
 1 tbsp olive oil
 1 tsp dried thyme or Italian seasoning
For the Filling
 1 tbsp olive oil
 2 cloves garlic, minced
 4 cups fresh spinach, chopped
 ½ cup cream cheese, softened
 ⅓ cup shredded mozzarella or provolone
 ¼ cup grated Parmesan cheese
 ¼ tsp crushed red pepper flakes (optional)
 Salt & pepper, to taste
Prepare the Chops
1

  1. Using a sharp knife, make a horizontal slit in each pork chop to form a deep pocket (don’t cut all the way through).

  2. Season both sides and inside the pocket with salt, pepper, and thyme.

Make the Filling
2

  1. In a skillet, heat olive oil over medium heat.

  2. Add garlic and sauté for 30 seconds, then add spinach and cook until wilted.

  3. Remove from heat. Stir in cream cheese, mozzarella, Parmesan, and red pepper flakes.

  4. Season to taste and let cool slightly before stuffing.

Stuff the Pork
3

  1. Spoon the filling into the pockets of each pork chop.

  2. Secure with toothpicks if needed to keep the filling inside.

Sear & Roast
4

  1. Preheat oven to 375°F (190°C).

  2. In an oven-safe skillet, heat olive oil over medium-high heat.

  3. Sear pork chops 2–3 minutes per side until golden brown.

  4. Transfer the skillet to the oven and bake for 15–20 minutes, or until internal temperature reaches 145°F (63°C).

Rest & Serve
5

  1. Let the pork chops rest for 5 minutes before serving.

  2. Spoon any pan juices over the top.

Serving Suggestions
6

  • Serve with roasted potatoes, garlic green beans, or apple fennel slaw

  • Pair with a medium-bodied white wine (Chardonnay) or a light red (Pinot Noir)

Tips & Variations
7

  • Make ahead: Prepare and stuff in advance, refrigerate, and bake when ready.

  • Try other fillings like apple & sage, sun-dried tomato & feta, or mushroom & gruyère.

  • Want a saucy finish? Deglaze the pan with white wine or apple cider, reduce, and swirl in butter for a quick pan sauce.

Ingredients

For the Pork Chops
 4 thick-cut pork chops (1.25–1.5 inches thick, boneless or bone-in)
 Salt & black pepper, to taste
 1 tbsp olive oil
 1 tsp dried thyme or Italian seasoning
For the Filling
 1 tbsp olive oil
 2 cloves garlic, minced
 4 cups fresh spinach, chopped
 ½ cup cream cheese, softened
 ⅓ cup shredded mozzarella or provolone
 ¼ cup grated Parmesan cheese
 ¼ tsp crushed red pepper flakes (optional)
 Salt & pepper, to taste

Directions

Prepare the Chops
1

  1. Using a sharp knife, make a horizontal slit in each pork chop to form a deep pocket (don’t cut all the way through).

  2. Season both sides and inside the pocket with salt, pepper, and thyme.

Make the Filling
2

  1. In a skillet, heat olive oil over medium heat.

  2. Add garlic and sauté for 30 seconds, then add spinach and cook until wilted.

  3. Remove from heat. Stir in cream cheese, mozzarella, Parmesan, and red pepper flakes.

  4. Season to taste and let cool slightly before stuffing.

Stuff the Pork
3

  1. Spoon the filling into the pockets of each pork chop.

  2. Secure with toothpicks if needed to keep the filling inside.

Sear & Roast
4

  1. Preheat oven to 375°F (190°C).

  2. In an oven-safe skillet, heat olive oil over medium-high heat.

  3. Sear pork chops 2–3 minutes per side until golden brown.

  4. Transfer the skillet to the oven and bake for 15–20 minutes, or until internal temperature reaches 145°F (63°C).

Rest & Serve
5

  1. Let the pork chops rest for 5 minutes before serving.

  2. Spoon any pan juices over the top.

Serving Suggestions
6

  • Serve with roasted potatoes, garlic green beans, or apple fennel slaw

  • Pair with a medium-bodied white wine (Chardonnay) or a light red (Pinot Noir)

Tips & Variations
7

  • Make ahead: Prepare and stuff in advance, refrigerate, and bake when ready.

  • Try other fillings like apple & sage, sun-dried tomato & feta, or mushroom & gruyère.

  • Want a saucy finish? Deglaze the pan with white wine or apple cider, reduce, and swirl in butter for a quick pan sauce.

Notes

Stuffed Pork Chops
IngredientsDirections
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