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My stuffed pork chops are one of my favorite easy and elegant dinners. The pork is stuffed with mozzarella cheese, sun-dried tomatoes, and spinach, and seared in a hot skillet. The pork is juicy and tender, and the filling is extra creamy. It’s ready in under 30 minutes!
I don’t cook pork chops for my family often, but when I do, the unanimous favorite is these stuffed pork chops. They are simple enough for a weeknight dinner, but I’ve been known to make them for special occasions or when I’m entertaining.
The boneless pork chops are sliced down the middle and stuffed with cheese, sun-dried tomatoes, and spinach. After searing them in a hot pan, I finish them in the oven until the filling melts and the chops are tender. Unlike other stuffed chops, these don’t need any breading, which is great if you want a low-carb dinner.
Why these stuffed chops are a winner
- Perfect for any occasion. This impressive dish is ideal for elegant holiday and dinner parties, and low-key family dinners throughout the week.
- It’s healthy. Stuffed chops are high in protein, low in carbs, and contain fiber from the veggies.
- Quick and easy. This recipe cooks in under thirty minutes.
Key Ingredients
- Boneless pork chops. Because stuffing pork can be finicky, I recommend choosing pork chops at least 1 1/2 inches thick. Of course, if you find ones that are thicker, even better!
- 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 also work very well.
- 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
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1– Slice horizontally into each chop using a knife. Pat the chops dry and rub them with olive oil and seasonings.
Step 2– Add the 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– Heat the olive oil in an oven-safe skillet. Once hot, add the pork chops and sear them on each side.
Step 4– Transfer the skillet to the oven and bake until the cheese is melted. Let the chops rest for a few minutes before serving.
Arman’s recipe tips
- To prevent the filling from falling out, you can seal the pocket closed with toothpicks. Just remember to remove the toothpicks before serving.
- You’ll know the pork chops are fully cooked when an instant-read thermometer inserted in the thickest part 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.
Storage and make ahead tips
To store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Make ahead: You can cut and stuff the pork chops 1 to 2 days before 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 to come to room temperature. Sear and bake as instructed.
Frequently asked questions
I don’t recommend using bone-in pork chops, as it does not have the sufficient surface area to comfortably stuff a filling in it.
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.
More stuffed dinnertime proteins
Stuffed Pork Chops Recipe
Video
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 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 (internal temperature of 145°F) and the cheese is nicely melted.
- Let the stuffed pork rest for 5 minutes before serving.
Notes
- Storage. Leftovers can be stored in the fridge for up to 4 days, frozen in a freezer-safe bag for up to 4 months, or reheated in a baking dish or skillet.
- You can add different veggies to the stuffing mixture, such as mushrooms, diced celery, chopped onion, or even chopped cauliflower.
- Use different cheeses, like Gouda, Parmesan cheese, or Cheddar cheese.
Nutrition
Originally published May 2023, updated and republished June 2025
Love these stuffed pork chops so much!!!
Thanks Mikaela!