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How to Cook Stuffed Pork Chops Recipe in the Oven– Indulge in succulent stuffed pork chops with a savory herb and apple filling. This easy oven-baked recipe guarantees juicy, flavorful pork chop perfection! These are a family favorite recipe.
Serve with green beans and mashed potatoes.
Best Stuffed Pork Chops Recipe
Baked stuffed juicy pork chops are a delicious and impressive dish you can easily make in the oven. After stuffing, we give the pork chops a quick sear in the pan before baking in the oven. This makes the stuffed chops extra flavorful and tender.
It’s an easy way to make pork chops that the whole family will love. The savory bread stuffing makes these the best baled stuffed pork chops!
More best pork chop recipes: Thick Pork Chops and Thin Pork Chops. Check out my complete guide on what to serve with pork chops.
Table of Contents
Simple Ingredients
This delicious stuffed pork chop recipe only requires a few basic ingredients and makes tender pork chops every time! It’s an easy dinner to make any night of the week.
For the Stuffed Pork Chops:
- Bone-in pork chops: Thick-cut, bone-in pork chops serve as the main protein source, delivering a rich and meaty flavor.
- Salt: Used to enhance the overall flavor of the pork chops.
- Pepper: Adds a touch of heat and complements the seasoning of the pork chops.
- Olive oil: Used for searing the pork chops, it contributes a pleasant, fruity flavor.
- Dried sage: A fragrant herb with a savory, earthy taste that pairs beautifully with pork dishes.
- Dried thyme: This herb offers a warm, earthy flavor with subtle minty notes, enhancing the overall seasoning of the dish.
Stuffing Ingredients:
- Fresh breadcrumbs provide a crunchy and textured base for the stuffing mixture.
- Grated Parmesan cheese: Adds a nutty, savory flavor and helps bind the stuffing while contributing a cheesy richness.
- Chopped fresh parsley: Fresh parsley brings a burst of vibrant, herby freshness to the stuffing.
- Chopped onion: Adds a sweet and savory flavor and a subtle crunch to the stuffing.
- Minced garlic: Introduces a fragrant and savory note to the stuffing mixture.
- Butter: Provides richness and contributes to the overall flavor and texture of the stuffing.
- Chicken or vegetable broth: Adds moisture and depth of flavor to the stuffing, ensuring it’s not too dry.
- Apple: Diced apple adds a delightful sweetness and a refreshing contrast to the savory stuffing.
See the recipe card at the bottom of the blog post for quantities.
How to Make Stuffed Pork Chops in the Oven
Cooking stuffed pork chops in the oven is easy and super delicious! Here’s a step-by-step guide to cooking the best-stuffed pork chops.
Make the Filling or Stuffing
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Stuffing: Melt the butter over medium heat in a skillet. Add the chopped onions, apples, garlic, and sauté until soft and fragrant.
Remove from heat and let them cool slightly.
Combine the fresh breadcrumbs, grated Parmesan cheese, chopped parsley, dried sage, dried oregano, and sautéed onion, apple, and garlic in a mixing bowl. Mix well.
Slowly add the chicken or vegetable broth to the stuffing mixture. You want the mixture to be moist but not overly wet. Season the stuffing with salt and pepper to taste.
Prepare Pork Chops
Prepare the Pork Chops: Place the pork chops on a cutting board. Using a sharp knife, make a pocket in each pork chop by cutting horizontally into the side, careful not to cut all the way through.
Stuff the Pork Chops: Take a handful of the stuffing mixture and stuff it into the pocket of each pork chop. Be generous with the stuffing, but don’t overstuff, as the chops need room to expand while cooking.
Secure with Toothpicks: Use toothpicks to secure the opening of each stuffed pork chop. This will help keep the stuffing inside during cooking.
Season the outside of the chops with salt, pepper, and herbs.
Sear and Bake Pork Chops
Sear the Pork Chops: Heat olive oil in an ovenproof skillet over medium-high heat. Once the oil is hot, add the stuffed pork chops and sear them for about 2-3 minutes on each side, until each side of each pork chop has a golden brown crust.
Transfer to the Oven: If you’re using an ovenproof skillet, you can simply transfer the skillet to the preheated oven. Otherwise, transfer the seared pork chops to a baking dish. Bake, uncovered, in the oven for 12-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C) with a meat thermometer, and the stuffing is hot and slightly crispy on the outside.
Rest and Serve: Remove the stuffed pork chops from the oven and let them rest for a few minutes. Cover with aluminum foil. This allows the juices to be redistributed and ensures a juicy result. Remove the toothpicks before serving.
Garnish and Serve: Garnish your stuffed pork chops with fresh parsley or a drizzle of pan juices. Serve them hot, and enjoy!
These stuffed pork chops will be even more flavorful and perfect for any special occasion!
Best Pork Chops for Stuffing
The best pork chops for stuffing are thick-cut, bone-in pork chops. Here’s why they work well:
- Thickness: Thick-cut pork chops have enough meat to create a pocket for stuffing without cutting through the meat completely. This allows you to stuff them generously without compromising the structure of the chop.
- Bone-in: Bone-in pork chops add flavor and help maintain the shape of the chop during cooking. The bone acts as a natural divider, keeping the stuffing in place.
- Juiciness: The bone helps retain moisture within the chop, producing juicier, more flavorful meat.
- Flavor: Bone-in pork chops tend to have a richer flavor than boneless chops, which enhances the dish’s overall taste.
When selecting pork chops for stuffing, look for ones at least 1 to 1.5 inches thick. This thickness allows you to create a pocket for the stuffing without the risk of overcooking the meat.
Additionally, consider choosing well-marbled pork chops, as the fat within the meat can add extra flavor and moisture to the dish.
Enjoy this recipe with the Best Side Dishes to pair with pork chops.
Substitutions
Substituting ingredients can be a great way to customize stuffed pork chops to your taste or accommodate dietary restrictions. Here are some common ingredient substitutions:
- Pork Chops: If you prefer a leaner option, use boneless, skinless chicken breasts or turkey cutlets instead of pork chops. Adjust the cooking time as needed.
- Fresh Herbs: If you don’t have fresh herbs, you can substitute dried herbs. Use 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for in the recipe.
- Fresh Breadcrumbs: Instead of fresh breadcrumbs, you can use store-bought dry breadcrumbs or panko breadcrumbs. Just note that the texture may be slightly different.
- Chicken or Vegetable Broth: If you don’t have broth on hand, you can use water with a bouillon cube or granules, or make your own broth using bouillon powder or paste dissolved in hot water.
- Apple: If you prefer a different fruit or want to omit the apple, consider using pears, dried fruits like raisins or apricots, or omitting the fruit altogether.
- Spices: Feel free to adjust the types and quantities of spices to match your flavor preferences. For example, you can use rosemary, oregano, or paprika instead of sage and thyme.
- Cheese: Experiment with different cheeses based on your taste. Try Swiss, Gouda, or blue cheese for unique flavors.
Variations
You can make variations for stuffed pork chops to suit your taste and creativity. Here are some popular recipe variations:
- Fruit and Nut Stuffed Pork Chops: Enhance the stuffing with dried fruits like cranberries or apricots and toasted nuts such as pecans or walnuts for a delightful sweet and savory combination.
- Mushroom and Spinach Stuffed Pork Chops: Sauté mushrooms and spinach with garlic and onions, then combine them with breadcrumbs and cheese for a hearty, earthy stuffing.
- Cheese-Stuffed Pork Chops: Incorporate your favorite melting cheese like mozzarella, cream cheese, Swiss, or cheddar into the stuffing for an oozy, cheesy center.
- Herb-Crusted Stuffed Pork Chops: Coat the outside of the stuffed chops with a mixture of breadcrumbs and chopped fresh herbs before searing for a crispy, flavorful crust.
- Vegetarian Stuffed Pork Chops: If you prefer a meatless version, stuff the pork chops with a vegetarian mixture of cooked grains (like quinoa or rice), vegetables, and cheese.
- Mediterranean Stuffed Pork Chops: Fill the pork chops with Mediterranean flavors by using ingredients like feta cheese, Kalamata olives, sun-dried tomatoes, and fresh herbs.
- Apple-Cider Glazed Stuffed Pork Chops: After baking, drizzle the stuffed pork chops with a homemade apple-cider glaze for a sweet and tangy finish.
- Bacon-Wrapped Stuffed Pork Chops: Wrap the stuffed pork chops with strips of bacon before baking to add a smoky and crispy layer to your dish.
Equipment
Here is the equipment you need to cook pork chops on the stove.
- Good Meat Thermometer– Remember to use a meat thermometer to check the internal temperature of the pork chops to ensure they are cooked to your desired level of doneness.
- Cast-iron Skillet
- Large oven Safe Skillet
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Storage and Reheating
Store: Refrigerate stuffed pork chops in an airtight container for up to 3-4 days. For longer storage, freeze them individually wrapped in plastic wrap or aluminum foil, then store in a freezer-safe container or bag.
Reheat: To reheat, thaw frozen stuffed pork chops in the fridge overnight if frozen. Reheat in a 275°F (135°C) oven, covered in foil, until the internal temperature reaches 165°F (74°C). Refrigerated leftovers can be reheated in a similar manner but may require less time.
Top Tips for Best Results
- Choose the Right Pork Chops: Opt for thick-cut, bone-in pork chops. These provide a nice pocket for stuffing and offer more flavor and juiciness compared to thinner cuts.
- Properly Season: Season both the outside of the pork chops and the stuffing generously with salt and pepper. Seasoning is key to enhancing the overall flavor.
- Create a Pocket: Use a sharp knife to make a horizontal pocket in each pork chop for the stuffing. Be careful not to cut through the other side.
- Generous Stuffing: Be generous when filling the pork chop pockets with stuffing, but don’t overstuff to bursting. A full pocket enhances flavor and moisture.
- Secure with Toothpicks: Use toothpicks to secure the opening of each stuffed pork chop. This prevents the stuffing from falling out during cooking.
- Sear for Flavor: Sear the stuffed pork chops in a hot skillet with olive oil before baking. This creates a flavorful crust and locks in moisture.
- Use a Meat Thermometer: Invest in a meat thermometer and ensure the internal temperature of the pork reaches 145°F (63°C) for safe consumption.
- Rest Before Serving: Allow the stuffed pork chops to rest for a few minutes after baking. This lets the juices redistribute, ensuring a juicy result when you cut into them.
- Presentation: Garnish the plated pork chops with fresh herbs, a drizzle of pan juices, or the prepared glaze for an appealing presentation.
- Pair with Sides: Serve your stuffed pork chops with complementary side dishes like roasted vegetables, mashed potatoes, or a fresh salad.
FAQs
One of the most popular and delicious fillings for stuffed pork chops is a mixture of breadcrumbs, herbs (such as sage and thyme), grated Parmesan cheese, sautéed onions, minced garlic, and diced apples. This combination offers a balanced and flavorful stuffing with savory and sweet notes.
Bake stuffed pork chops in a preheated oven at 375°F (190°C) for approximately 15-20 minutes or 20-25 minutes (depending on the size and if bone-in or not), or until the internal temperature reaches 145°F (63°C).
The ideal cooking temperature for pork chops can vary depending on your desired outcome and the thickness of the chops. Generally:
350°F (175°C): Cooking pork chops at this lower temperature will result in slower cooking, which can help keep them juicy and tender. It’s a good choice for thicker chops (1.5 inches or more) to ensure they cook evenly without drying out.
400°F (200°C): This higher temperature is great for thinner pork chops (less than 1.5 inches). It allows for a shorter cooking time and can give you a nicely browned exterior while keeping the inside juicy.
Ultimately, the choice between 350°F and 400°F depends on the thickness of your pork chops and your preferred cooking method. Thicker chops benefit from lower heat to avoid drying out, while thinner chops cook quickly and evenly at a higher temperature.
More Recipes
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Serving Suggestions
Oven Baked Stuffed Pork Chops Recipe
Indulge in succulent stuffed pork chops with a savory herb and apple filling. This easy oven-baked recipe guarantees juicy, flavorful pork chop perfection! These are a family favorite recipe.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
For the pork chops:
- 4 thick-cut pork chops (at least 1.5 inches thick) you can use boneless pork chops or bone-in pork chops depending on preference
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
For the stuffing:
- 1 cup fresh breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup chicken or vegetable broth
- Salt and black pepper to taste
- 1/2 apple, finely diced
- pinch of dried sage
- pinch of dried oregano
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Stuffing: Melt the butter over medium heat in a skillet. Add the chopped onions, apples, garlic, and sauté until soft and fragrant. Remove from heat and let them cool slightly.
- Combine the fresh breadcrumbs, grated Parmesan cheese, chopped parsley, dried sage, dried oregano, and sautéed onion, apple, and garlic in a mixing bowl. Mix well.
- Slowly add the chicken or vegetable broth to the stuffing mixture. You want the mixture to be moist but not overly wet. Season the stuffing with salt and pepper to taste.
- Prepare the Pork Chops: Place the pork chops on a cutting board. Using a sharp knife, make a pocket in each pork chop by cutting horizontally into the side, careful not to cut all the way through.
- Stuff the Pork Chops: Take a handful of the stuffing mixture and stuff it into the pocket of each pork chop. Be generous with the stuffing, but don’t overstuff, as the chops need room to expand while cooking. Season the outside of the chops with salt, pepper, and herbs.
- Secure with Toothpicks: Use toothpicks to secure the opening of each stuffed pork chop. This will help keep the stuffing inside during cooking.
- Sear the Pork Chops: Heat olive oil in an ovenproof skillet over medium-high heat. Once the oil is hot, add the stuffed pork chops and sear them for about 2-3 minutes on each side, until each side of each pork chop has a golden brown crust.
- Transfer to the Oven: If you’re using an ovenproof skillet, you can simply transfer the skillet to the preheated oven. Otherwise, transfer the seared pork chops to a baking dish. Bake, uncovered, in the oven for 12-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C) with a meat thermometer, and the stuffing is hot and slightly crispy on the outside.
- Rest and Serve: Remove the stuffed pork chops from the oven and let them rest for a few minutes. Cover with aluminum foil. This allows the juices to be redistributed and ensures a juicy result. Remove the toothpicks before serving.
- Garnish and Serve: Garnish your stuffed pork chops with fresh parsley or a drizzle of pan juices. Serve them hot, and enjoy!
These stuffed pork chops will be even more flavorful and perfect for any special occasion!
- Prep Time: 10 min
- Cook Time: 20 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
I love anything with pork chops and these are no exception. Thanks for your excellent recipes.
There is something special about stuffed pork chops! It feels fancy, but it is a simple meal you can put together on a weeknight. A great meal this time of year (or any!).