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These cheesy stuffed pork chops are juicy and tender and baked to perfection! These not only make any dinner look fancy but they also taste amazing!
Don’t forget to make a few sides to go with this delicious meal! A few of my tried and true favorites are this asparagus, these yummy crockpot mashed potatoes and these delightfully easy dinner rolls!
Stuffed Pork Chops Recipe
If you have been looking for a new and delicious meal for your family then these stuffed pork chops will be the perfect fit! I am always on the lookout for new recipes that I can make that taste yummy but don’t take all day to cook in the kitchen. This checks off all of my criteria! These pork chops are filled with delicious mozzarella cheese that is topped with a pesto sauce and seasoning with Italian seasoning. The combination of flavors makes my mouth water just thinking of them!
Usually, when I am looking for a meat dish to serve, I lookout for something with chicken, or even beef like prime rib. I feel like pork chops have never been my go-to meat because they all turn out dry. But not these ones! It all changed for me with this recipe. If you follow these directions just right then these pork chops will be as juicy and tender as ever! Serve these with a delicious bed of fresh greens like this spinach salad and a vegetable on the side and you will have yourself a meal to remember!
Ingredients in Stuffed Pork Chops
This recipe includes a lovely pesto sauce that really elevates the flavor of the dish. Combine that with the cheesy mozzarella and you will be scraping every last bite off of your plate! Check out the recipe card at the bottom of the post for exact measurements.
- Pork Chops: Boneless pork chops (the center cut) are the ones that I like to use!
- Pesto Sauce: Pesto sauce is the perfect flavor for pork chops! It’s savory and delicious!
- Italian Bread Crumbs: you can use normal breadcrumbs but I like to use Itlaian so that there is a little bit of added flavor.
- Mozzarella Cheese: This is a MUST for these pork chops! You can also use parmesan cheese if you prefer that!
- Olive Oil: This is used when you are searing the meat. You can use vegetable oil instead if that’s what you have on hand.
- Kosher Salt and Black Pepper: Season with these to taste.
- Dry Italian seasoning: You can use store bought seasoning or this homemade Italian seasoning instead! It is a combination of yummy spices including rosemary so you KNOW it’s good!
How Do You Bake Stuffed Pork Chops?
These pork chops only take 35 minutes from start to finish, and that includes baking time! People will think that you spent all day cooking in the kitchen, they are so delicious!
- Preheat oven: Preheat the oven to 325° Fahrenheit.
- Prepare pork chops: To prepare the pork chops, pat dry with a paper towel. Slice a 3-inch pocket into each of the pork chops. Be careful not to cut all the way through.
- Combine: In a medium bowl, combine the pesto sauce, Italian bread crumbs, and shredded cheese. Stir until incorporated.
- Stuff: To stuff the pork chops, spoon about ¼ cup of the stuffing mixture into the pocket of each pork chop.
- **Tip: Feel free to seal the edges of each pork chop with a toothpick to help keep the filling in while it cooks.
- Season: Season both sides of the pork chops with salt, pepper, and Italian seasoning.
- Prep skillet: Add the olive oil to a large, oven-safe skillet (cast-iron works great) over medium-high heat.
- Sear: Sear the pork chops in the skillet for 3-4 minutes per side.
- Bake: Transfer the skillet to the preheated oven. Bake for 10 minutes, or until a thermometer inserted into the thickest part of the meat registers 135° Fahrenheit. Pork is safe to eat at 145° Fahrenheit, but the temperature will rise as the pork rests. Be careful NOT to overcook or your chops will be dry. Mine reached the temperature at 10 minutes, so watch it closely, and check frequently.
- Let it rest: Let the stuffed pork chops sit for 5 minutes before serving. Serve them with some Pasta and some garlic parmesan green beans with bacon for a delicious meal!
How do you keep pork chops from drying out?
I have always been hesitant when I make pork chops because they tend to dry out easily, and no one wants dry meat! But these stuffed pork chops turn out juicy and tender every time! Here are a few ways to keep your pork chops moist and tender!
- Sear the meat: Searing these baked stuffed pork chops in a skillet before you bake them will help keep the moisture in.
- Let it rest: Did you know that the most important thing you can do to make sure any meat is juicy and tender is to let it rest after you cook it? This means that after you take these pork chops out of the overn, you don’t touch them or cut into them. When you let meat rest, then it allows all of those juices that it made while cooking to sink into the meat and really keep the moisture in.
How to Store Leftovers
- In the Refrigerator: Once your stuffed pork chops have cooled then place them in an airtight container and put them in your fridge. They will last up to 3 days.
- In the Freezer: You can freeze cooked pork chops for up to 3 months! Just store them in an airtight container and label it with the date. Let them thaw in your fridge overnight.
- To Reheat: I like to warm up my pork chops in the oven! Set the oven for 350 degrees and let them get warm throughout.
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Preheat the oven to 325° Fahrenheit.
-
To prepare the pork chops, pat dry with a paper towel. Slice a 3-inch pocket into each of the pork chops. Be careful not to cut all the way through.
-
In a medium bowl, combine the pesto sauce, Italian bread crumbs, and shredded cheese. Stir until incorporated.
-
To stuff the pork chops, spoon about ¼ cup of the stuffing mixture into the pocket of each pork chop.
-
Tip: Feel free to seal the edges of each pork chop with a toothpick to help keep the filling in while it cooks.
-
Season both sides of the pork chops with salt, pepper, and Italian seasoning.
-
Add the olive oil to a large, oven-safe skillet (cast-iron works great) over medium-high heat.
-
Sear the pork chops in the skillet for 3-4 minutes per side.
-
Transfer the skillet to the preheated oven. Bake for 10 minutes, or until a thermometer inserted into the thickest part of the meat registers 135° Fahrenheit. Pork is safe to eat at 145° Fahrenheit, but the temperature will rise as the pork rests. Be careful NOT to overcook or your chops will be dry. Mine reached the temperature at 10 minutes, so watch it closely, and check frequently.
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Let the pork chops sit for 5 minutes before serving. Visit my website for great side options to pair with this meal!
Serves: 4
Calories469kcal (23%)Carbohydrates18g (6%)Protein38g (76%)Fat26g (40%)Saturated Fat8g (40%)Polyunsaturated Fat2gMonounsaturated Fat8gTrans Fat1gCholesterol108mg (36%)Sodium690mg (29%)Potassium574mg (16%)Fiber2g (8%)Sugar2g (2%)Vitamin A616IU (12%)Vitamin C1mg (1%)Calcium198mg (20%)Iron2mg (11%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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