Baked Stuffed Pork Chops are a hearty and satisfying meal that’s perfect when you want something both simple and a little special. The pork chops are thick and juicy, filled with a tasty mixture that often includes breadcrumbs, herbs, and cheese, making every bite full of flavor and a nice contrast between tender meat and that crispy, golden stuffing.
I love making these when I want to impress but don’t want to spend hours in the kitchen. The stuffing inside keeps the pork extra moist, and baking them makes cleanup easier too. My favorite tip is to use fresh herbs and a little bit of garlic in the stuffing to boost the flavor without overpowering the pork.
These chops go really well with a side of roasted veggies or a simple salad, and they also make great leftovers for sandwiches or a quick dinner the next day. Whenever I serve baked stuffed pork chops, everyone seems to appreciate the cozy, home-cooked vibe, and I usually hear requests to make them again soon. They’re a dependable crowd-pleaser in my book!
Key Ingredients & Substitutions
Pork Chops: Choose thick chops for the best stuffing pocket. Bone-in adds more flavor, but boneless works too. If you can’t get thick chops, butterfly thinner ones carefully to make a pocket.
Bacon: Wrapping bacon gives a smoky, crispy finish. You can skip it to reduce fat or use turkey bacon as a lighter option, but the flavor will be milder.
Cheese: Mozzarella melts well and stays gooey. Adding Parmesan or swapping in fontina can boost flavor. Cream cheese or ricotta makes the stuffing creamier and softer.
Herbs & Garlic: Fresh rosemary, parsley, and garlic add great aroma and brightness. If fresh herbs aren’t available, use dried but use less—about a third of the fresh amount.
How Do I Make a Stuffed Pocket Without Tearing the Pork Chop?
Making a pocket in pork chops takes a gentle touch so you don’t accidentally cut through. Here’s how:
- Use a sharp, small knife (like a paring knife) for precision.
- Lay the chop flat and slice horizontally about halfway through the thickest part.
- Stop slicing 1/2 inch from the other edge, so the chop stays mostly intact.
- Slowly wiggle your knife inside the slit to widen the pocket without making holes.
- Stuff gently to avoid breaking the meat, then secure with toothpicks or kitchen twine.
Taking your time with this step helps keep the stuffing inside while baking and keeps your chops juicy and intact.
Equipment You’ll Need
- Sharp paring knife – I find it helps make a clean pocket in the pork chop without tearing the meat.
- Cutting board – a steady surface makes slicing easier and safer.
- Oven-safe skillet or baking dish – you’ll sear the pork on the stovetop and then finish baking in the oven, so a skillet that can go both places is perfect.
- Toothpicks or kitchen twine – to secure the stuffed pockets and bacon wraps so everything stays in place while baking.
- Meat thermometer – helps ensure the pork reaches the right internal temperature of 145°F (63°C) without overcooking.
Flavor Variations & Add-Ins
- Swap mozzarella for sharp cheddar or Swiss cheese to change the flavor and meltiness.
- Add sautéed mushrooms or cooked spinach into the stuffing for extra flavor and texture.
- Use sliced apple or cranberries in the stuffing for a sweet and savory twist.
- Replace bacon with prosciutto or ham slices for a different cured meat flavor that crisps nicely.
How to Make Baked Stuffed Pork Chops
Ingredients You’ll Need:
For the Pork Chops and Wrapping:
- 4 thick pork chops (bone-in or boneless, about 1.5 inches thick)
- 6-8 slices of bacon (to wrap around pork chops)
- 1 tablespoon olive oil
- Toothpicks or kitchen twine, to secure
For the Stuffing:
- 1 cup shredded mozzarella cheese (or a blend like mozzarella and Parmesan)
- ¼ cup fresh spinach, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped (plus extra sprigs for garnish)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup cream cheese or ricotta cheese (optional, for creamier stuffing)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including making the stuffing and assembling the pork chops. Then you’ll need around 30 minutes for cooking: 5-10 minutes of searing on the stove and 20-25 minutes baking in the oven. Don’t forget to let the chops rest for 5 minutes before serving!
Step-by-Step Instructions:
1. Preheat and Prepare the Stuffing:
Set your oven to 375°F (190°C) so it’s ready when you finish preparing. In a medium bowl, mix the shredded mozzarella, chopped spinach, minced garlic, parsley, rosemary, salt, pepper, and cream cheese or ricotta if you’re using it. Stir well until all the ingredients are evenly combined.
2. Make a Pocket and Stuff the Pork Chops:
Using a sharp knife, carefully slice a horizontal pocket into each pork chop, stopping before you cut all the way through. Gently open the pocket and fill it generously with your cheese and herb mixture. Close the pocket and secure it with toothpicks or kitchen twine to keep the stuffing inside while cooking.
3. Wrap and Sear the Pork Chops:
Wrap each stuffed pork chop with 2 slices of bacon, slightly overlapping the bacon strips until the chop is fully covered. You may need toothpicks to hold the bacon in place. Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side, until the bacon is nicely browned and crisp.
4. Bake and Finish:
Once seared, transfer the skillet directly into your preheated oven. Bake the chops for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the stuffing is hot and melted inside. Remove from the oven and let the chops rest for 5 minutes to keep them juicy.
5. Serve:
Take out the toothpicks or twine carefully before serving. Garnish each chop with fresh rosemary sprigs, and spoon any pan juices over the top for extra flavor. Enjoy your delicious baked stuffed pork chops!
Can I Use Frozen Pork Chops for This Recipe?
Yes, but make sure to fully thaw the pork chops in the refrigerator overnight before preparing. This ensures even cooking and helps you create a proper stuffing pocket without the meat tearing.
Can I Prepare the Pork Chops Ahead of Time?
Absolutely! You can stuff and wrap the pork chops a few hours in advance, then refrigerate them until ready to cook. Just bring them to room temperature for about 20 minutes before searing and baking.
How Should I Store Leftovers?
Store any 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 juiciness and prevent the bacon from becoming too chewy.
What’s a Good Side Dish to Serve with These Pork Chops?
Roasted vegetables, mashed potatoes, or a fresh green salad are all excellent choices. They complement the rich, cheesy stuffing and crispy bacon well without overpowering the flavors.
