5 Easy Secrets for Bold, Flavorful Family Meals, everytime! DOWNLOAD
  • Skip to primary navigation
  • Skip to footer navigation
  • Skip to secondary navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipe Index
  • Collections
  • Recipe by Cuisine
    • African
    • Caribbean
    • Southern
    • Mediterranean
    • French
    • Italian
    • Mexican
    • Puerto Rican
  • Recipe by Type
    • 59 Mins or Less
    • Healthy Options
    • Comfort Foods
    • Spices & Seasonings
    • Sauces
    • How To’s
    • One Pot
    • Picnics and Cookouts
    • Baking
      • Breads
      • Cakes
      • Cookies
      • Savory
  • Recipe by Category
    • Beverage Recipes
      • Juice Recipes
      • Non-Alcoholic
      • Alcoholic
    • Mains
      • Beef
      • Chicken
      • Lamb
      • Pork
      • Seafood
      • Vegetarian
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Instant Pot
    • Lunch
    • Pasta
    • Snacks
    • Side Dishes
    • Slow Cooker
    • Soups

Immaculate Bites

African and Caribbean Recipes Made Easy

  • Recipe Index
  • Collections
  • Recipe by Cuisine
    • African
    • Caribbean
    • Southern
    • Mediterranean
    • French
    • Italian
    • Mexican
    • Puerto Rican
  • Recipe by Type
    • 59 Mins or Less
    • Healthy Options
    • Comfort Foods
    • Spices & Seasonings
    • Sauces
    • How To’s
    • One Pot
    • Picnics and Cookouts
    • Baking
      • Breads
      • Cakes
      • Cookies
      • Savory
  • Recipe by Category
    • Beverage Recipes
      • Juice Recipes
      • Non-Alcoholic
      • Alcoholic
    • Mains
      • Beef
      • Chicken
      • Lamb
      • Pork
      • Seafood
      • Vegetarian
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Instant Pot
    • Lunch
    • Pasta
    • Snacks
    • Side Dishes
    • Slow Cooker
    • Soups
Home / Courses

Stuffed Pork Chops

Jump to Recipe Jump to Video Print Recipe
Author: Imma Published:4/08/2019Updated:5/04/2021
FacebookTweetPin296YummlyEmail2Shares298

Stuffed Pork Chops – juicy and flavor-packed pork chops stuffed with veggies and cheese then baked to perfection. An easy family dinner that also impresses guests at the same time!

Stuffed Pork Chops

Pork Chops are one of our regular go-to dinners here at home. Aside from the fact they are mostly on sale in our local meat shop, they are also very versatile and can be served when you have guests, too.

I usually cook them in the oven using this Oven Baked Pork Chops (sooo quick and easy) or this vibrant and saucy Pan Fried Boneless Pork Chops. This time around, I want to take it to the next level by stuffing it with fresh produce to have a balanced meal of protein and vegetables. It sooo good and absolutely family-approved even with the little ones!

What is The Best Cut For Stuffed Pork Chops?

Stuffed Pork Chops

Pork chops are like the equivalent of beef steaks. Good thing I can usually buy them at a lower price and when I do, I stock them up in my freezer for family weeknight meal or for entertaining. 

These meaty part all came from the loin which runs from the hip to the shoulder of a pig and contains a small strip of meat called the tenderloin. For today’s Stuffed Pork Chops, the most preferable cut would be a thick cut (around 1 1/4 to 1 1/2 inches) thick), rib, loin or boneless chop.

Rib Chop. Also called as pork rib cut chop, rib end cut, center-cut rib chop or rib pork chop. These chops here are very tender with a mild flavor and little more fat than loin chops.

Loin Chop. It’s also called as top-loin chop, porterhouse, pork loin end chop, center cut loin chop or center loin chop. This type of pork chop has a T-shaped bone that has loin on one side and tenderloin on the other. It’s very lean and with very mild flavor. And since it has both a loin and tenderloin in one cut, it can be hard to cook properly as these two cook at different rates.

Boneless Chop. Sometimes called as America’s cut or pork loin fillets. It’s a very lean meat with very little fat and no bones at all making it very easy to overcook and dries out quickly, too. 

As you can see in our photos, I decided to use the boneless chops as they are very lean. It also makes it easier for us to create that little pocket for stuffing and simply eat the whole thing! See more about pork chops HERE.

Stuffed Pork Chops

How Do You Make Stuffed Pork Chops?

This is a no-brainer recipe! Once you’ve purchased your favorite pork chop, you can start rubbing the chops with my homemade Creole and Italian seasoning. Then slice the pork chops lengthwise to create a little deep pocket for the stuffing. Don’t forget to season that part, too.

Now cook the veggies on the stovetop, then let it cool a bit before you start stuffing it in the pork chops. Add slices of Provolone or smoked Gouda cheese for that cheesy goodness or leave it out and secure the sides with toothpicks. Lastly, sear them on each side in a cast iron skillet on a stove and finish them off in the oven for a beautiful golden color. Make sure internal temperature of the thickest part of the meat reads at 145 F for the juiciest and tastiest result.

How Long To Cook Stuffed Pork Chops?

The easiest thing to know if your stuffed pork chops is to insert a thermometer into the thickest part of the chop. If it reads 145 degrees F, then it’s good. Take it off the heat and let it rest for about 5 -10 minutes before slicing.

These pork chops are seared first on the stovetop for about 3-4 minutes per side or until lightly golden brown. Then an additional 14-16 minutes in the oven at 375 degrees F (190 degrees C). It’s actually SUPER EASY than you think it is!

Stuffed Pork Chops

What To Stuff Pork Chops With?

I go with simple yet fresh, staple veggies to stuff in this pork chops. Here, I use slices of mushrooms, bell pepper and fresh baby spinach. You won’t totally feel guilty in eating these stuffed pork chops here. I also included slices of provolone cheese for a little drama. Leave it out completely or swap it with your favorite cheese. This is more like a savory stuffing, but you can swap it with apples and sugar for a sweeter one. 

Sundried tomatoes and spinach combo are quite  popular, too. And even this lovely appetizer Creamed Spinach works great as well with this pork chops. For the cheese, you can swap Provolone with Smoked Gouda, Fontina or Mozzarella.

Can You Freeze Stuffed Pork Chops?

For those moms out there who want to make their meals ahead of time, yes, you can freeze these Stuffed Pork Chops. After you stuff the chops, wrap each of them tightly with a freezer wrap WITHOUT any toothpicks and freeze them for up to a month or up to 3-5 days on the fridge. Once ready to cook, thaw it overnight in the fridge, secure with toothpicks and cook as directed.

Stuffed Pork Chops

Just look at those mouth-watering chops?Aren’t they calling your name?! It’s sooo delicious with exciting flavors in the stuffing. Serve this chops here with mashed potatoes, steamed veggies, rice (try my Mexican Rice now) or a good  Potato Salad just in time for summer.

Want a chicken version of this one? Check out this Stuffed Chicken Breast.

Stuffed Pork Chops

Enjoy!

 

Looking for more recipes? Follow on...
My Newsletter
Stuffed Pork Chops
Print

Stuffed Pork Chops

Stuffed Pork Chops – juicy and flavor-packed pork chops stuffed with veggies and cheese and cooked to perfection. An easy family dinner that also impresses guests at the same time!
5 from 1 vote
Prep: 20 mins
Cook: 30 mins
Resting Time: 10 mins
Total: 1 hr
American
Servings 3 - 4 stuffed pork chops

Ingredients

  • 3-4 boneless Pork chops (1 1/4 to 1 1/2 inches) pork chops for stuffing (or about 1 1/2 – to 2 pounds in total)
  • 1 teaspoon (2 g) Italian seasoning
  • 2 teaspoons (8 g) creole seasoning
  • 2-3 tablespoons (28 - 42 ml) Olive Oil , or more
  • 2 teaspoons (10 g) minced garlic
  • 1 ½ -2 cups (105 - 140 g) mushroom , sliced
  • 1 medium red bell pepper , sliced (about 1 cup)
  • 2- 3 cups (60 - 90 g ) fresh baby spinach leaves
  • Provolone or smoked Gouda, about 1-2 slices per stuffing , optional
  • 6 -8 toothpicks (for securing or locking each cut)

Instructions

Stuffing the Pork Chops

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Salt pork chops, then season both sides with  Italian and creole seasoning. You may use one or both. I use both.
  • Place pork chops on a board or flat surface. Cut a slit or pocket about ¾ quarter of the way through each piece; try not to cut all the way through. Generously season the inside of the pork.
  • In large skillet or frying pan, add olive oil and garlic, sauté over medium heat for about a minute, add mushrooms, bell pepper and continue stirring for about 2-3 minutes. Finally, add spinach and stir frequently until wilted and cooked, about 2-3 minutes. Set Aside.
  • Stuff slit pork chops with mushroom, spinach and bell pepper mixture. Add cheese, 1-2 slices per pork , if desired .
  • Use toothpicks to thread pork chops near the openings to help secure them. If some of the filling comes out, just tuck it back in.

Baking the Pork Chops

  • Heat an oven proof skillet over medium heat with a tablespoon of oil. Sear and cook pork chop on both sides for 3-4 minutes each, until golden. You may use a pair of tongs, and carefully flip the pork chops over.
  • Place skillet in the oven and bake chops in the oven for about 14-16 minutes or until the internal temperature registers 145 degrees F on an instant-read thermometer when inserted into the thickest part off the pork. Pork will continue cooking about an extra 5 degrees when it’s resting.
  • Transfer pork chops onto a serving platter, then cover with foil. Let it stand 5 to 10 minutes in warm place before serving. Carefully remove and discard any toothpicks.
  • Serve, drizzled with the juices from the skillet.

Tips & Notes:

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1stuffed pork chop| Calories: 310kcal (16%)| Carbohydrates: 3g (1%)| Protein: 30g (60%)| Fat: 19g (29%)| Saturated Fat: 4g (25%)| Cholesterol: 89mg (30%)| Sodium: 103mg (4%)| Potassium: 889mg (25%)| Fiber: 2g (8%)| Sugar: 1g (1%)| Vitamin A: 6485IU (130%)| Vitamin C: 66.3mg (80%)| Calcium: 73mg (7%)| Iron: 2.5mg (14%)
Author: Imma
Course: Main
Cuisine: American
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
Follow on Instagram

 

Nutrition Facts
Stuffed Pork Chops
Amount Per Serving (1 stuffed pork chop)
Calories 310 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g25%
Cholesterol 89mg30%
Sodium 103mg4%
Potassium 889mg25%
Carbohydrates 3g1%
Fiber 2g8%
Sugar 1g1%
Protein 30g60%
Vitamin A 6485IU130%
Vitamin C 66.3mg80%
Calcium 73mg7%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

 

How to Cook Stuffed Pork Chops

 

Stuffed Pork Chops.1Preheat the oven to 375 degrees F (190 degrees C). Salt pork chops, then season both sides with  Italian and creole seasoning. You may use one or both. I use both. Place pork chops on a board or flat surface. Cut a slit or pocket about ¾ quarter of the way through each piece; try not to cut all the way through. Generously season the inside of the pork.

Stuffed Pork Chops.2In large skillet or frying pan, add olive oil and garlic, sauté over medium heat for about a minute, add mushrooms, bell pepper and continue stirring for about 2-3 minutes. Finally, add spinach and stir frequently until wilted and cooked, about 2-3 minutes. Set Aside.

Stuffed Pork Chops.3Stuff slit pork chops with mushroom, spinach and bell pepper mixture. Add cheese, 1-2 slices per pork , if desired. Use toothpicks to thread pork chops near the openings to help secure them. If some of the filling comes out, just tuck it back in.

Stuffed Pork Chops.4Heat an oven proof skillet over medium heat with a tablespoon of oil. Sear and cook pork chop on both sides for 3-4 minutes each, until golden. You may use a pair of tongs, and carefully flip the pork chops over. Place skillet in the oven and bake chops in the oven for about 14-16 minutes or until the internal temperature registers 145 degrees F on an instant-read thermometer when inserted into the thickest part off the pork. Pork will continue cooking about an extra 5 degrees when it’s resting. Transfer pork chops onto a serving platter, then cover with foil. Let it stand 5 to 10 minutes in warm place before serving. Carefully remove and discard any toothpicks. Serve, drizzled with the juices from the skillet.

Stuffed Pork Chops
Stuffed Pork Chops
Stuffed Pork Chops

Reader Interactions

Leave a Review Cancel reply

I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments & Reviews
  1. Babyruth says

    Posted on 6/16 at 12:14PM

    5 stars
    Definitely 5 star recipe. I made this recipe and it was the best pork chops I’ve ever had. Will try the stuffing with Chicken Breast as well.

    Reply
    • ImmaculateBites says

      Posted on 6/16 at 4:40PM

      Great!! Glad you loved it, Babyruth :)!

      Reply
    • ImmaculateBites says

      Posted on 6/17 at 9:19AM

      Fantastic!!! I am glad you loved this recipe. And this stuffing will pair well with Chicken Breast too! Thanks for stopping by, Babyruth :).

      Reply
  2. Elizabeth M Quackenbush says

    Posted on 4/8 at 6:58PM

    Will try this in 2 nights, sounds scrumptious !

    Reply
    • imma africanbites says

      Posted on 4/8 at 11:59PM

      Great! Please do let me know how it works for you. Enjoy!

      Reply

Primary Sidebar

  • Southern
  • African
  • latin fusion
  • comfort food

favorites...

a bowl of gumbo dish with a spoon to scoop it out

Gumbo Recipe (Plus Video)

Southern Baked Mac and Cheese with evaporated milk

Southern Baked Mac and Cheese

Easy Homemade Bread

Basic Homemade White Bread

best thanksgiving desserts

Caramel Cake

Footer

Recipe by Type

  • African
  • Caribbean
  • Southern
  • Mediterranean
  • French
  • Italian

Recipe by Category

  • Dinner
  • Desserts
  • Breakfast
  • Breads + Cakes
  • Pasta
  • How To’s

FOLLOW ALONG

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Immaculate Bites

  • About Imma
  • Subscribe by Email
  • Contact

Site Resources

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Copyright © 2022 · African Bites · All Rights Reserved · Website by Anchored Design

Opens in a new window Opens an external site Opens an external site in a new window

Subscribe & Receive A FREE Recipe Book!

    Share this ArticleLike this article? Email it to a friend!

    Email sent!