Baked Stuffed Pork Chops are a delicious and hearty meal perfect for any night of the week. They’re tender pork chops filled with a tasty mix of breadcrumbs, herbs, and sometimes cheese or veggies, then baked until juicy and golden. The stuffing adds an extra layer of flavor and texture that makes this dish really stand out.
I love making these pork chops when I want something special but not complicated. The best part is how the stuffing stays moist inside while the outside gets that nice, lightly crispy finish. I usually season the chops well and let the stuffing soak up all the flavors, which makes every bite super satisfying.
For serving, I like pairing these baked stuffed pork chops with some simple roasted potatoes or a fresh green salad to keep the meal balanced. It’s a classic dinner that feels cozy and comforting, and I find it’s always a hit whether I’m cooking for family or friends. Plus, leftovers heat up wonderfully the next day!
Key Ingredients & Substitutions
Pork Chops: Choose thick bone-in chops for juicy results and easy stuffing. Boneless chops work too but may be trickier to fill and can dry out faster.
Breadcrumbs: I like using fresh breadcrumbs for a softer texture, but panko makes the stuffing a bit crunchier if you prefer that. Gluten-free options work well here, too.
Cheese: Mozzarella or Monterey Jack melt nicely and add creaminess. If you want a sharper taste, try cheddar or gouda. Parmesan adds a nice salty bite—don’t skip it!
Herbs: Fresh parsley and thyme brighten the stuffing, but dried herbs are fine if fresh isn’t available. Rosemary is a great garnish for an extra herb twist.
Chicken Broth: Adds moisture and flavor to keep the stuffing from drying out. You can use vegetable broth or even milk instead for a milder taste.
How Do I Properly Stuff and Cook the Pork Chops?
Cutting a good pocket is key: insert your knife carefully to create a deep cavity without cutting through. Take your time with this step so the stuffing stays inside.
- Season chops before stuffing for better flavor all around.
- Press the stuffing firmly into the pocket so it won’t fall out during cooking.
- Searing the chops first locks in juices and adds a nice golden color.
- Bake at 375°F until the internal temperature hits 145°F, then let rest to keep the meat tender.
These steps ensure your pork chops are juicy on the inside with a flavorful, well-cooked stuffing. Resting the meat after baking helps redistribute juices for the best taste.
Equipment You’ll Need
- Sharp paring knife – I find it helpful for cutting a neat pocket in the pork chop without tearing the meat.
- Skillet or oven-safe frying pan – perfect for searing the pork chops before baking, and it goes straight into the oven.
- Mixing bowls – you’ll use these to combine the stuffing ingredients easily.
- Meat thermometer – handy for checking when the pork reaches the perfect 145°F so it stays juicy.
- Baking sheet or roasting pan – if you prefer to transfer the chops instead of oven-safe skillet, for finishing in the oven.
Flavor Variations & Add-Ins
- Swap the cheese: try pepper jack for a spicy kick or feta for a tangy twist.
- Mix in sautéed mushrooms or spinach into the stuffing for extra flavor and veggies.
- Add a dash of smoked paprika or cumin to the stuffing for a smoky or earthy flavor.
- Use apple slices or dried cranberries mixed in the stuffing for a touch of sweetness that pairs well with pork.
Baked Stuffed Pork Chops
Ingredients You’ll Need:
For The Pork Chops & Stuffing:
- 4 bone-in pork chops (about 1 to 1.5 inches thick)
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
- 1 cup breadcrumbs (fresh or panko)
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley (or 1 tablespoon dried parsley)
- 1/2 teaspoon dried thyme or fresh thyme leaves
- 1/4 cup chicken broth or stock
- 1 egg, beaten
For Serving & Garnish:
- 1 cup marinara or tomato sauce (for serving)
- Fresh rosemary or thyme sprigs for garnish (optional)
How Much Time Will You Need?
This dish takes about 15 minutes to prep, 10 minutes for searing the chops, and 20-25 minutes baking time. After baking, allow 5 minutes for resting. All together, plan on around 50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pork Chops
Preheat your oven to 375°F (190°C). Carefully use a sharp knife to cut a deep pocket horizontally through the thickest part of each pork chop. Try not to cut all the way through. Then, season both sides of the chops generously with salt and pepper.
2. Make the Stuffing
Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the chopped onion and celery, and sauté until soft, about 4-5 minutes. Stir in the minced garlic and cook for about 1 more minute. In a mixing bowl, combine these vegetables with the breadcrumbs, shredded cheese, Parmesan, parsley, thyme, beaten egg, and chicken broth. Mix until everything is well blended and moist but not soggy.
3. Stuff and Sear the Chops
Fill each pork chop pocket well with the stuffing mixture, pressing it in firmly so it holds. In an oven-safe skillet, heat the remaining tablespoon of olive oil or butter over medium-high heat. Brown each stuffed pork chop for 3-4 minutes on each side until golden and crispy.
4. Bake and Serve
Transfer the skillet with the pork chops into the preheated oven. Bake for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). Remove from the oven and let them rest for 5 minutes.
To serve, spoon warm marinara sauce on each plate, place the stuffed pork chop on top, and garnish with fresh rosemary or thyme if you like. They’re delicious paired with roasted asparagus or sautéed vegetables. Enjoy your tasty, comforting meal!
Can I Use Boneless Pork Chops Instead?
Yes, you can use boneless chops, but they may be harder to stuff and tend to cook faster, so watch the baking time closely to avoid drying out.
What Can I Substitute for Chicken Broth in the Stuffing?
Vegetable broth, milk, or even water can work if you don’t have chicken broth on hand. Just make sure the mixture stays moist but not soggy.
Can I Prepare the Pork Chops Ahead of Time?
Absolutely! You can stuff the pork chops up to a day in advance and refrigerate them covered. Just bring them to room temperature before searing and baking.
How Should I Store Leftovers?
Keep leftover stuffed pork chops in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to maintain moisture and flavor.
