Stuffed Pork Chops are exceptionally moist and stuffed with a mixture of herbs and breadcrumbs that reminds me of Thanksgiving stuffing in the best possible way. This homey recipe will have you asking yourself why you don’t cook pork chops more often.
I’ve made it my goal to unlock the secrets to making pork chops tender, enjoyable, and easy for you to make at home.
We’ve covered some excellent ground so far.
- Grilled Pork Chops taught us about brining (salting meat to lock in its moisture).
- Smothered Pork Chops bake in, and soak up, a creamy sauce.
- Breaded Pork Chops have a perfect crispy coating
And now, we’ve arrived at one of my absolute favorite ways to cook moist, tender meat AND infuse it with restaurant-worthy flavor at the same time: stuffing.
- Slicing a pocket into the pork chops, then filling it with a moist, savory mixture of breadcrumbs, Parmesan, and herbs insulates the meat from within as it cooks.
- Stuffing has the added bonus of giving you tasty bites of filling with every forkful.
The Best Stuffing for Pork Chops
While I usually opt for Italian and mozzarella cheese-stuffed fillings (like this Stuffed Pork Tenderloin, Spinach Stuffed Chicken Breast, and Stuffed Salmon), rather than default to Italian stuffed pork chops, I felt a pull towards something that felt more snug and tucked-in, as if my dinner were taking care of me from the inside-out.
I achieved this by using a few specific ingredients.
- Sage. Of all herbs in my pantry, nothing says “let me hug you” quite like sage. Sage is also a wonderful pairing with pork.
- Breadcrumbs + Parmesan. Herby breadcrumbs and savory Parmesan add wonderful flavor, texture, and an unmistakable sense of comfort.
Forget the stuffed pork chops with Stove Top stuffing (and definitely stuffed pork chops with cream of mushroom soup)! This homemade stuffing is SO much better.
How to Make Stuffed Pork Chops
Stuffing sounds fancy, but it’s surprisingly easy and the results are superb.
This recipe comes together in three parts:
- Make the filling in a skillet, then stuff the pork chops.
- Sear the outsides of the pork in the same skillet to give them color, a pleasing exterior texture, and an additional layer of flavor.
- Baked the stuffed pork chops in the oven covered with foil.
That’s it! Now you know how to make pork chops with stuffing inside from scratch.
Tip!
Baking the pork on a rack in a roasting pan with a little bit of water and covering the pork chops with foil creates a mega moist environment and allows the chops to cook through without drying out.
The Ingredients
- Pork Chops. You can use pork loin chops or pork rib chops. For best results, make sure the chops are at least 1 1/2 inches thick and choose bone-in.
- Salt + Pepper. Seasoning the pork with salt and pepper before cooking helps add flavor. Salt is also what tenderizes pork the best.
- Sage. A pinch of rubbed sage is the secret to the stuffing’s welcome hominess.
- Shallot. Sauteing shallot with butter creates a flavorful base for the stuffing.
- Breadcrumbs. I used Italian seasoned breadcrumbs for an herby touch that requires zero extra effort.
TIP!
For an extra nutritional boost, use whole wheat Italian breadcrumbs if you can find them (our grocery store sells them next to the regular breadcrumbs).
- Egg. This might sound a little surprising, but adding an egg to the breadcrumb stuffing at the end helps thicken and moisten it (just like when you add eggs to regular stuffing).
- Parmesan Cheese. A nutty, salty touch that gives the filling nuance.
- Flour. Dredging (a.k.a. coating) the pork chops in flour before searing the outsides gives them a scrumptious, golden brown exterior.
The Directions
- Dry and season the pork chops.
- Saute the shallots and sage in butter.
- Add the Parmesan and breadcrumbs.
- Stir the beaten egg into the stuffing mixture.
- Cut a pocket in each pork chop.
- Stuff the pork chops and secure with toothpicks.
- Dredge each pork chop with flour, then brown on both sides.
- Place the pork chops on a rack or ring of foil in a roasting pan and fill the pan with a little bit of water. Cover, and bake the pork chops at 325 degrees F for 25 to 35 minutes, until an internal temperature of 135 degrees F (the temperature will rise as the pork rests). ENJOY!
Storage Tips
- To Store. Refrigerate leftover pork chops in an airtight storage container for up to 3 days.
- To Reheat. Gently rewarm pork chops in the air fryer or oven at 350 degrees F, in the microwave, or in a skillet on the stove.
- To Freeze. Stuffed pork chops can be frozen. Freeze leftover pork chops in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Prepare the stuffing and cut a pocket in the pork chops up to 1 day in advance; store separately in the refrigerator.
You can also fully stuff the pork 1 day in advance. Let come to room temperature prior to continuing with the recipe.
Leftover Ideas
Diced-up leftover pork chops are an excellent addition to pasta dishes like Mushroom Pasta or Butternut Squash Pasta.
What to Serve with Stuffed Pork Chops
Here are some great side dishes that go well with stuffed pork chops:
- Rice. For a classic pairing, serve stuffed pork chops with rice. See How to Make Brown Rice, or try Lemon Rice. For something more elevated, try Wild Rice Stuffing.
- Vegetables. Serve this stuffed pork chop recipe alongside Sauteed Brussels Sprouts, Air Fryer Broccoli, or Sauteed Cabbage.
- Potatoes. Since the oven will be busy, use a different appliance. Instant Pot Mashed Potatoes or Crockpot Sweet Potatoes would both hit the spot! Cauliflower Mashed Potatoes are another great alternative.
- Salad. Arugula Salad would pair nicely with this pork recipe.
Recommended Tools to Make this Recipe
- Instant Thermometer. This meat thermometer is super accurate, in my experience, for oven and grilling temperatures.
- Paring Knife. One-piece carbon blade for a lighter weight without sacrificing strength.
- Roasting Pan. With a chrome-plated raised rack, this pan is perfect for this recipe!
Thanks to three nights of recipe testing in a row, I think just about every one of our neighbors has tasted these stuffed pork chops.
All votes are firmly in favor. I hope these stuffed pork chops are as big a hit with your family as they are on our block!
Frequently Asked Questions
If your stuffed pork chops are always dry and tough, it’s likely because they are overcooked. Removing your pork before it’s overcooked is the secret to making tender pork chops.
If you’ve overcooked your pork chops, don’t panic! You can make baked stuffed pork chops with gravy to add moisture. Mushroom Gravy is a great option.
While I enjoy Crock Pot Pork Chops for an easy, hands-free option, I don’t recommend making stuffed pork chops in a crock pot. Stuffed pork chops should be cooked quickly for the best, most tender results.
Paying close attention to the cooking time and checking the pork’s temperature are how you keep pork chops from drying out in the oven. This recipe also combats dry, tough pork in another way. The water in the bottom of the roasting pan is how you keep pork chops moist when cooking in the oven.
For this recipe, it is better to bake pork chops covered. Covering the pork chops helps seal in moisture, ensuring they turn out juicy and tender.
I haven’t tested how to cook stuffed pork chops in an air fryer myself, but I think you could try it. Follow the recipe directions through Step 9. Lay the pork chops in a single layer in your air fryer basket. Cook at 350 degrees F for about 15 minutes, or until the internal temperature reaches 135 degrees F, flipping halfway through. (See my Air Fryer Pork Chops for more tips on pork in the air fryer.)
Stuffed Pork Chops
Ingredients
- 4 bone-in pork loin chops about 1 1/2-inch thick (or swap pork rib chops)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 tablespoons unsalted butter
- 1 tablespoons extra-virgin olive oil
- 1 large shallot finely chopped
- 1/2 teaspoon dry rubbed sage
- 1/2 cup Italian seasoned whole wheat breadcrumbs
- 3 tablespoons grated Parmesan cheese
- 1 large egg lightly beaten
- 1/2 cup white whole wheat flour or all-purpose flour
- 2 tablespoons canola oil
Instructions
- Place rack in the center of your oven and preheat the oven to 325°F.
- Remove pork chops from the refrigerator and pat very dry with paper towels. Season on both sides with the salt and pepper. Set aside.
- Heat the butter and olive oil in a large, oven safe skillet (such as a cast iron skillet) over medium-high heat. Once the butter melts, add the shallot and saute until translucent, about 3 minutes. Stir in the sage.
- Remove the pan from the heat. Stir in the breadcrumbs and Parmesan.
- Then, stir in the beaten egg. Push the mixture around in the skillet quickly so that the egg cooks and moistens the breadcrumbs.
- Make a pocket in each pork chop. Insert the point of a small, sharp knife horizontally into the fat-covered edge (the edge opposite the bone). Place your other hand on top. Carefully move the knife back and forth to create a deep pocket that is 1 1/2 to 2 inches wide. Do not cut all the way through.
- Using a small spoon or your fingers, fill each pocket with one-quarter of the breadcrumb mixture. Secure the pocket openings with toothpicks.
- Place the flour in a shallow bowl or pie dish. Working one at a time, dredge each pork chop with flour, shaking off any excess.
- With a clean paper towel, carefully wipe out the skillet you used for the stuffing. Heat the canola oil in the skillet over medium high. Once the oil is hot, swirl to coat the pan. Brown the pork chops on both sides until lightly golden, about 3 minutes per side. Work in batches as needed, ensuring that the chops do not touch as they cook or they won’t brown properly. (I was able to cook 2 chops at a time in my 12-inch cast iron skillet.)
- Pour a little water into a roasting pan or baking dish so that it fills the bottom of the dish with a thin layer. Place a rack inside (if you don’t have a rack that fits into your dish, make rings out of aluminum foil that are large enough to rest chops on so that the chops don’t touch the bottom of the pan—you'll need one ring per chop). Place the chops on the rack (or rings) and cover with a lid (if you have one) or aluminum foil.
- Bake the stuffed pork chops for 25 to 35 minutes, until an instant read thermometer inserted into the thickest part of the meat (not the stuffing or touching bone) registers 135°F. (Pork is considered safe to eat at 145°F, but the temperature will rise as the pork rests. DO NOT over cook or your chops will be dry.)
- Transfer the chops to a serving plate. Cover and let rest 10 minutes. Enjoy!
Video
Notes
- TO STORE: Refrigerate leftover pork chops in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm pork chops in the air fryer or oven at 350°F, in the microwave, or in a skillet on the stove.
- TO FREEZE: Freeze leftover pork chops in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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It’s in the 90s in Minnesota today, but I had thawed pork chops and had to try your recipe. I found a similar recipe on the internet for the air fryer, so was able to use their time and temperature- 375 for 18 minutes. They would have been wonderful if I hadn’t forgotten the cheese! As it was, they were only great! My chops were pretty thick, but they came out nice and moist. Will definitely make them again, with the cheese, and in the oven next time. BTW, I served them with your sautéed Brussels Sprouts, this time using pecans and a couple of leftover crisp bacon slices. They went so well with the pork chops. Thank you for the great recipes!
Hi Barb! So glad you enjoyed them! Thank you for this kind review!
I made these and they turned out really good. The only thing that I would change next time is to add more seasoning.
Hi Tracy! So glad you enjoyed the pork chops! Thank you for this kind review!
excellent advice
Thank you Chris!
The olive oil isn’t in the list of ingredients yet step 3 calls for butter and olive oil.
If you need a skillet that also can go in the oven why does the instructions in step 10 states say to put water in a roasting pan or baking dish.
Hi Jill! That is a typo for the olive oil. I will add it to the list of ingredients. For the pan I specifically said: large, oven safe skillet (such as a cast iron skillet) so readers would understand exactly what kind of pan was best for frying these in. Hope this helps!
I followed the recipe pretty closely (added more sage bc I love it and a lil bit of water after the egg for the stuffing) and it was great! My notes: you don’t need a cast iron or oven safe pan, just a nice heavy pan for browning. You do need a really LARGE dish for the chops, my 9×13 needed some arranging but it fit. My chops were really big and thick.
Hi Kris! So glad you enjoyed the recipe! Thank you for this kind review and feedback!
May I use pork chops without bone? May I stuff them by folding over like a Taco, then secure them with toothpicks?
Hi v3j! I recommend using bone-in pork chops, as the bone helps create more moist results and flavors the meat. If you decide to experiment with boneless pork chops, let me know how it goes!
Seriously. Do you have to go on and on and on! Can you not just give us the recipe and the instructions? I won’t be using this site anymore
Hi Donna! I’m sorry you feel that way. Did you happen to see the “jump to recipe” button at the very top of the page. It takes you right to the recipe and instructions. Also some people appreciate all of the tips and tricks in the post and it helps them answer questions they, may have. I’m sorry you don’t feel the same. way.
As she stated jump to recipe and don’t be so nasty.
Thank you for a beautiful and tasty meal.
Hi Tashema! So glad you enjoyed the recipe! Thank for this kind review!
OMG this recipe is so good! Thank you for sharing!
I’m so happy that you enjoyed it, Julie! Thank you for sharing this kind review!
Great recipe. My first time making stuffed pork chops and this was easy to follow and tasted amazing! Loved the stuffing ☺️ And I used rosemary instead of sage!
Hi Brooke! So glad you enjoyed the recipe! Thank you for this kind review!
I am making this tonight for my 93 year old mom and dad.
Hope you enjoy it Jeffrey!
I made this tonight. It turned out great. I oven baked it in my cast iron with an aluminum cover. The pan drippings made amazing gravy!
Hi Kelly! So glad you enjoyed the recipe! Thank you for this kind review and feedback on cooking in your cast iron!
This was a great recipe! I loved that I had all the ingredients, and the instructions were clear. I did add more seasonings to the stuffing just because I always add Onion Powder and Garlic Powder. Other than that I stuck to the recipe.
I used boneless chops but they were VERY THICK so I baked them in a meatloaf pan that I could put a layer of water underneath, and covered with aluminum foil. Baked for 30 minutes at 335 and they came out juicy.
Husband ate the leftovers the next day for lunch and it was still delicious.
Hi Sarah! So glad you enjoyed the recipe! Thank you for this kind review!
Found butterfly boneless chops in the bottom of the freezer and wanted to do something that would help them along🤔This recipe totally saved them! tasted great even though I forgot the cheese!!! I cooked them 12 minutes- that was a bit too much. But they were still very tender. Next time will use more spice, and remember the cheese! Also will try bone in😀
Hi Gill! So glad you enjoyed the recipe! Thank you for this kind review!