Stuffed Pork Chops

Generously filled with veggies and cheese and then baked to perfection for a beautifully juicy and ridiculously flavorful treat. This easy family dinner will impress your dinner guests!

Course Main

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 30

Resting Time 10

Total Time 1

Servings

Calories 465kcal

Author Imma

Equipment

6-8 toothpicks for securing or closing the stuffed chops

Ingredients

3-4 boneless pork chops (1¼-1½ inches thick for stuffing; a pound or two)
1 teaspoon (2g) Italian seasoning
2 teaspoons (8g) Creole seasoning
2-3 tablespoons (28-42ml) olive oil, or more as needed
2 teaspoons (10g) minced garlic
1½-2 cups (105-140g) mushrooms, sliced
1 medium red bell pepper, sliced (about 1 cup)
2-3 cups (60-90g) baby spinach
4-8 slices Provolone or smoked Gouda (about 1-2 slices per pork chop)

Instructions

Stuffing the Pork Chops

Preheat the oven to 375℉ (190℃).
Salt pork chops, then season both sides with Italian and Creole seasoning. You can use one or both; I used 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 inside the pork chop.
In a large skillet or frying pan, add olive oil and garlic, sauté over medium heat for about a minute. Then add the mushrooms and bell pepper and continue stirring for 2-3 minutes. Finally, add spinach and stir frequently until wilted and cooked, 2-3 minutes. Set aside.
Stuff slit pork chops with the mushroom, spinach, and bell pepper mixture. Add one or two slices of cheese per pork chop if desired.
Thread pork chops closed near the openings with toothpicks to 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 the pork chops on both sides for 3-4 minutes each or until golden. Using tongs to flip them over carefully makes it easier to keep the stuffing inside.
Place the skillet in the oven and bake the pork chops for 14-16 minutes or until the internal temperature registers 145℉ (65℃) on an instant-read thermometer inserted into the thickest part of the pork. Pork will continue cooking an extra 5℉ while resting.
Transfer the pork chops onto a serving platter and cover with foil. Let them rest in a warm place for 5-10 minutes before serving. Carefully remove and discard the toothpicks.
Serve drizzled with the juices from the skillet.

Notes

Avoid chunks in the filling by finely dicing the veggies. The pork chops will be easier to stuff and consume!
Cook times vary depending on the thickness of the pork chops. To avoid under- or overcooking the meat, use an instant-read thermometer. When the meat reaches 145℉ (65℃) when inserted into the thickest part of the pork, remove it from the oven.
No oven-safe skillet? No worries! Sear them in a regular pan on the stovetop and transfer them to a standard (rimmed) baking sheet or dish. Then, pop them in the oven to finish cooking.
Please remember that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition