Stuffed pork chops are a delicious way to enjoy a classic dish! Juicy pork chops are filled with a tasty mix of bread crumbs, herbs, and sometimes cheese for extra flavor.
I love how these chops can be dressed up for a fancy dinner or enjoyed on a cozy weeknight. Plus, the stuffing makes each bite a little surprise. Yum! 😋
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are best for this recipe since the bone adds flavor and moisture during cooking. If you prefer, boneless chops can work too, but adjust cooking time as they cook faster.
Cream Cheese: This brings creaminess to the filling. If you want a lighter option, consider low-fat cream cheese or even Greek yogurt for a tangy twist!
Cheeses: I love combining mozzarella and Parmesan for flavor and stretch. Monterey Jack is a great substitute. For a stronger taste, try cheddar or feta.
Breadcrumbs: Panko gives extra crunch, but regular breadcrumbs can be used. For a gluten-free option, use crushed gluten-free crackers or almond flour.
Herbs: Fresh herbs like parsley and thyme add freshness. You can substitute dried herbs, using about one-third of the amount (e.g., 1 teaspoon dried for 1 tablespoon fresh).
How Do You Perfectly Stuff Pork Chops?
Stuffing pork chops can be tricky, but it’s just about taking your time and being careful. Here’s how to do it right:
- Use a sharp knife to create a deep pocket in the pork chop. Don’t cut through the other side!
- Be generous but careful when stuffing. Avoid over-stuffing to prevent spilling out during cooking.
- Secure the opening with toothpicks if needed. This helps keep the filling inside while searing.
Follow these tips, and your stuffed pork chops will be tender and bursting with flavor!
Delicious Stuffed Pork Chops with Herb and Cheese Filling
Ingredients You’ll Need:
- 4 bone-in pork chops, about 1 to 1 1/2 inches thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves, chopped (plus extra thyme sprigs for garnish)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup breadcrumbs (preferably panko)
- 1/4 cup chicken broth or dry white wine (for sauce)
- 2 tablespoons butter
How Much Time Will You Need?
You’ll need about 30 minutes for preparation and cooking. This includes prepping the pork chops, making the filling, searing the chops, and allowing them to cook through. Plus, don’t forget to let them rest for about 5 minutes before serving. It’s a delicious meal that comes together fairly quickly!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Using a sharp knife, carefully cut a deep pocket into the side of each pork chop. Be sure not to cut all the way through; you want to create a nice little pouch for the filling!
2. Make the Filling:
In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, chopped onion, parsley, thyme, oregano, garlic powder, and red pepper flakes if you like a little heat. Mix everything together until well blended—this filling is going to be delicious!
3. Stuff the Chops:
Generously season the pork chops with salt and pepper. Now, take that tasty filling and spoon it into each pork chop pocket. Press gently to fill them, but be mindful not to over-stuff; we want the filling to stay inside while cooking!
4. Sear the Pork Chops:
Heat olive oil in a large skillet over medium-high heat. Once hot, carefully place the stuffed pork chops into the skillet. Sear them for about 3–4 minutes on each side or until they’re golden brown and looking beautiful!
5. Cook Through:
Now it’s time to make them juicy! Reduce the heat to medium-low, then add the butter and chicken broth (or white wine) to the skillet. Cover the pan loosely with a lid and let the chops cook for another 8–12 minutes. Spoon the pan juices over the tops occasionally to keep them moist. Ensure the pork reaches an internal temperature of 145°F (63°C).
6. Rest and Serve:
Once the pork chops are cooked, remove them from heat and let them rest for about 5 minutes. This helps keep them juicy. Garnish with extra fresh thyme sprigs and parsley if you’d like. Serve warm, with the pan sauce drizzled on top for extra flavor!
Enjoy your juicy, flavorful stuffed pork chops with that creamy herb and cheese filling—they are sure to impress!
Can I Use Boneless Pork Chops Instead?
Yes, you can use boneless pork chops, but keep in mind that they will cook faster, so adjust the cooking time to prevent them from drying out. Aim for about 6–8 minutes of cooking time after searing.
What Should I Do If I Don’t Have Cream Cheese?
If you don’t have cream cheese on hand, mascarpone cheese or ricotta can be good alternatives. They provide a similar creaminess with slight variations in flavor.
Can I Prepare These Chops in Advance?
Absolutely! You can prepare the filling and stuff the pork chops a day in advance. Just store them tightly wrapped in the refrigerator. When ready to cook, let them come to room temperature before searing for even cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or gently warm them in a skillet, adding a splash of broth or water to keep them moist.
