Baked Stuffed Pork Chops Recipe

Baked stuffed pork chop on a plate with mashed potatoes and green beans.

5 from 2 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: pork chops, stuffed pork chops

Servings: servings

Author: Elena Davis

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
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
¼ cup chopped onion
2 cloves garlic minced
2 tablespoons butter
¼ cup chicken or vegetable broth
Salt and black pepper to taste
½ apple finely diced
1 pinch dried sage
1 pinch 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!

Notes

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.

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