Stuffed pork chops are a crowd-pleasing main dish you can serve for any occasion. Featuring an addictive mozzarella, sun-dried tomato, and spinach filling, the seasoned chops are seared on the stovetop before being finished to juicy perfection in the oven.
The best way to make your favorite proteins even better is by stuffing them with flavor-rich fillings. These baked stuffed pork chops are no exception, with gooey melted mozzarella, sun-dried tomatoes, and tender spinach in every juicy, meaty bite. Best of all, they’re easy to make and always crowd-pleasing!
For more stuffed proteins, be sure to try my stuffed pork loin, stuffed chicken breasts, and stuffed salmon recipes as well.
Table of Contents
Why this recipe works
- Addictively delicious! Succulent pork stuffed with creamy mozzarella, delightfully tart and chewy sun-dried tomatoes, and fresh spinach will make your taste buds sing!
- Perfect for any occasion. This impressive dish is ideal for elegant holiday and dinner parties, as well as low-key family dinners throughout the week.
- Naturally gluten free and low-carb. There’s no breading needed here, and the cheesy tomato spinach filling is inherently low-carb. Overall, this recipe is a great option when you’re craving a keto-friendly dinner!
If you want more impressive low-carb dinner ideas, check out my keto pork chops, London broil, and sockeye salmon recipes while you’re here.
Ingredients needed
This list of ingredients is short and simple. This is what you’ll need:
- Pork chops. You can use bone-in or boneless pork chops. Remember, thicker chops are easier to cut and stuff, so look for ones about 1 to 1½-inches thick.
- Olive oil. To rub over the outside of the pork and coat the skillet for searing.
- Spices. I used salt, pepper, and an Italian seasoning blend to season the meat.
- Mozzarella cheese. Shred the mozzarella yourself instead of buying pre-shredded cheese. It will not only taste better but melt beautifully as well.
- Sun-dried tomatoes. These add a sweet, tangy, and pleasantly chewy dimension to the filling.
- Spinach. Use fresh baby spinach or chopped spinach leaves. You can use thawed and dried frozen spinach, but it won’t taste as good as fresh.
How to make stuffed pork chops
This pork chops recipe looks and feels fancy but doesn’t require any special culinary skills or cooking methods. Here’s how it’s made:
Step 1 – Prep the pork chops
Use a knife to slice horizontally into each chop. Slice from the thickest side of the meat and stop before cutting through the other side.
Next, pat the chops dry and rub them with olive oil, salt, pepper, and Italian seasonings.
Step 2 – Mix the filling and stuff the chops
Add the parsley, cheese, spinach, and sun-dried tomatoes to a mixing bowl and stir until well combined. Stuff a scoop of the filling into each of the meat pockets.
Step 3 – Sear the pork
Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, add the pork chops and sear them on each side until browned.
Step 4 – Bake the stuffed pork chops
Transfer the skillet to the oven and bake until the meat is cooked and the cheese is melted. Let the chops rest for a few minutes before serving. Enjoy!
Tips to make the best recipe
- To prevent the filling from falling out, you can use toothpicks to seal the pocket closed. Remove the toothpicks before serving.
- You’ll know the pork chops are fully cooked when a meat thermometer inserted in the thickest end reaches an internal temperature of 145°F/63°C.
- Let the cooked pork chops rest for at least 5 minutes before serving. This gives the juices time to soak back into the meat, making the chops more tender and flavorful.
Stuffing variations
One of the best parts about this recipe is the ability to experiment with the stuffing. You can use all kinds of different cheeses, veggies, and even fruit! Here are some ideas to help get you started:
- Apple, sage, and gouda. Mix grated apples with shredded gouda, freshly chopped sage, bread crumbs, and a pinch of cinnamon.
- Spinach, mushrooms, and feta. Mix cooked garlic mushrooms with fresh spinach and crumbled feta cheese.
- Sausage, cornbread, and cheddar. Combine crumbled cooked sausage with cornbread crumbs and shredded cheddar cheese. Add minced jalapenos for a spicy kick.
- Prosciutto, cranberries, and goat cheese. Mix dried cranberries with goat cheese, chopped pecans, and crispy prosciutto.
- Bacon, broccoli, and cheddar. Mix cooked and chopped broccoli florets with cooked bacon and shredded cheddar.
What to serve with this dish
These addictive pork chops are the ultimate protein to pair with simple, healthy side dishes like:
- Potatoes. Try mashed, roasted, scalloped, or air fried potatoes.
- Sweet potatoes. Serve with baked, air fryer, or grilled sweet potatoes. Sweet potato fries would also be delicious!
- Sauteed veggies. Like asparagus, broccolini, brussels sprouts, carrots, and spinach.
- Baked apples or applesauce. A classic pork chop companion!
- Starchy sides. Like creamy polenta, rice, and mac and cheese.
Storage instructions
To store: Allow the pork chops to cool to room temperature before wrapping them in a layer of plastic wrap or foil. Store them in an airtight container in the fridge for up to 4 days.
To freeze: The cooked chops will also freeze well in a freezer-safe bag or container for up to 4 months. Thaw in the fridge before reheating.
To reheat: Place the leftover stuffed pork chops in a baking dish, cover them with foil, and reheat in a 325°F/163°C oven for about 15 to 20 minutes or until the internal temperature reaches 165°F/74°C.
Recommended tools to make this recipe
- Sharp chef’s knife. To cut into the meat and create a pocket for the stuffing.
- Cast-iron skillet or oven-safe skillet. For browning and baking the pork chops.
- Meat thermometer. To ensure the pork is cooked to a safe internal temperature.
More pork chop recipes
Frequently asked questions
The cooking time may vary depending on the thickness of your pork chops and the amount of filling you use to stuff them. After searing, I recommend baking the chops for approximately 25 minutes in a 375°F/190°C oven.
Yes. You can cut and stuff the pork chops 1 to 2 days in advance and keep them covered in the fridge. When it’s time to cook, place the chops on the kitchen counter for 20 to 30 minutes so they can come down to room temperature. Sear and bake as instructed.
Yes! To do so, prep and stuff the pork chops as instructed, then place them in a single layer in a 375°F/190°C air fryer and cook for 15 to 18 minutes, flipping them halfway through.
Stuffed Pork Chops
Ingredients
- 4 pork chops boneless
- 2 tablespoons olive oil divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons Italian seasoning
- 1 cup mozzarella cheese shredded
- 1/2 cup sun dried tomatoes chopped
- 2 cups spinach chopped
Instructions
- Preheat the oven to 190C/375F.
- Use a sharp knife to cut a pocket in each pork chop by slicing horizontally into the meat. Make the pocket as large as possible without cutting through the other side.
- Rub one tablespoon of olive oil over each pork chop, then season all sides of the pork with salt, pepper, and Italian seasonings.
- In a mixing bowl, combine the parsley, cheese, sun dried tomatoes, and spinach. Stuff them into each pork chop.
- Heat the remaining olive oil in a large skillet over medium-high heat. Add the stuffed pork chops to the skillet and cook for 2-3 minutes on each side or until they are browned.
- Place the skillet in the oven and cook for 25 minutes or until fully cooked and the cheese is nicely melted.
- Let the stuffed pork rest for 5 minutes before serving.
Notes
Nutrition
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