Stuffed Pork Chops Under 30 Minutes

Love stuffed main dishes? Try stuffed chicken breast, stuffed pork loin, stuffed salmon, and stuffed meatloaf. How do I elevate the humble pork chop into something spectacular? I stuff them! These baked stuffed pork chops are no exception, with gooey melted mozzarella, sun-dried tomatoes, and tender spinach in every juicy, meaty bite.

Why I love this recipe

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. It’s healthy. There’s no breading needed here, and the tomato spinach filling packs in some vegetables and greens. Quick and easy. Stuffing chops may seem cumbersome, but it’s actually very simple, and everything comes together quickly.

Ingredients needed

Boneless pork chops. Or bone-in pork chops. Remember, thick-cut pork 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. I’ve also tested this with butter and enjoyed the taste. Spices. I used salt, pepper, and an Italian seasoning blend to season the meat. Onion powder and paprika would work very well too. Mozzarella cheese. Shred the mozzarella yourself instead of buying pre-shredded cheese. It will not only taste better but also melt beautifully. 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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1 – Prep the pork chops. Use a knife to slice horizontally into each chop. 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!

Arman’s recipe tips and variations

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 an instant-read 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. Use different cheeses, like gouda, parmesan cheese, or cheddar cheese. Add different veggies to the stuffing mixture, like mushrooms, diced celery, chopped onion, or even chopped cauliflower.

Storage instructions

To store: Store leftovers in an airtight container in the refrigerator 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 165C/325F oven for about 10 minutes.