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Stuffed pork chops sound fancy, but they’re super easy and budget-friendly. I’ll show you how to keep the pork chops moist and stuffed with gooey, cheesy deliciousness!
A Reader’s Review
WOW! This was such a hit for dinner last night that they all wanted more and that rarely ever happens in our family lol! The simplicity and ease making this was so good, time matters when you have to rush home from work and get a meal cooked in a half hour. The cook instructions for this recipe was 100% on the money!! The pork chops were so juicy and not a minute over done which is always tricky with a lean center cut chop…
Jenn
Why You Need These Game-Changing Pork Chops
- Break Out of the Dinner Rut: Tired of the same chicken and beef rotation? These pork chops are a flavorful change that your whole family will love!
- Fancy Without The Fuss: These stuffed pork chops look impressive but come together fast, are affordable, and perfect for busy weeknights!
- No More Dry Pork: I’ve figured out how to make pork chops juicy and tender every time! I’ll walk you through it step-by-step so you can do the same.
Ingredients Needed
- You can use bone-in pork chops if you prefer. They are often juicier. Use thick bone-in chops, slice a deep pocket without cutting through. They may need a few extra minutes to cook, but still aim for 145°F internal temp.
How to Make 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!
- Prep: Preheat the oven to 325° Fahrenheit. Prepare the 4 boneless pork chops by patting them dry with a paper towel. Use a sharp knife to slice a 3-inch pocket into each pork chop. Don’t cut them all the way through.
- Make Stuffing: In a medium bowl, combine the pesto sauce, Italian Bread Crumbs, and shredded mozzarella cheese. Stir until well mixed.
- Stuff: Stuff the pork chops by spooning about ¼-⅓ cup of the stuffing mixture into the pocket of each pork chop.
- Season: Season both sides of the pork chops with Italian Seasoning, salt, and pepper to taste.
- Sear: Heat the 1 tablespoon olive oil in an oven-safe skillet over medium-high heat, place the stuffed pork chops in the skillet, and sear them for 3-4 minutes on each side.
- Bake and Let Rest: Transfer the skillet to the oven and bake for 10 minutes, or until the internal temperature reaches 140°F. Use an instant read thermometer to test. Remove the skillet from the oven and let the pork chops rest for 5 minutes. The final temperature should read 145°F before serving.
How do you keep pork chops from drying out?
- Sear the meat: Searing these baked stuffed pork chops in a skillet before you bake them will help keep the moisture in.
- Do NOT overcook! Overcooked pork chops will be dry. Mine were 1 inch thick and reached temperature in 10 minutes, so watch them closely and check frequently.
- Take them Out Of the Oven Early: Taking the pork chops out of the oven a little before they reach 145°F and letting them rest will ensure the pork chops don’t get over-cooked.
- Let them rest after cooking. Don’t cut into them! All of those tasty juices need time to settle back into the meat!
How To Store Leftovers
- In the Refrigerator: Once your stuffed pork chops have cooled, 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 to 350 degrees and let them get warm throughout.
What to Serve With Stuffed Pork Chops
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Stuffed Pork Chops Recipe
Juicy, flavor-packed pork chops stuffed with mozzarella and pesto. A simple, weeknight-friendly dinner that tastes gourmet!
Ingredients
- 4 boneless pork chops 1 inch thick
- ⅓ cup pesto sauce
- ⅔ cup Italian Bread Crumbs
- ¾ cup shredded mozzarella cheese
- 1 teaspoon Italian Seasoning
- salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 325° Fahrenheit.
- Prepare the 4 boneless pork chops by patting them dry with a paper towel. Slice a 3-inch pocket into each pork chop. Don't cut them all the way through.
- In a medium bowl, combine the ⅓ cup pesto sauce, ⅔ cup Italian Bread Crumbs, and ¾ cup shredded mozzarella cheese. Stir until well mixed.
- Stuff the pork chops by spooning about ¼-⅓ cup of the stuffing mixture into the pocket of each pork chop.
- Season both sides of the pork chops with 1 teaspoon Italian Seasoning and salt and pepper to taste.
- Heat the 1 tablespoon olive oil in an oven-safe skillet over medium-high heat, place the stuffed pork chops in the skillet, and sear them for 3-4 minutes on each side.
- Transfer the skillet to the oven and bake for 10 minutes, or until it temps out to 140 degrees Fahrenheit.
- Remove the skillet from the oven and let the pork chops rest for 5 minutes, The final temperature should read 145 degrees Fahrenheit before serving.
- *Taking the pork chops out of the oven a little before they temp out and letting them rest will ensure the pork chops don't get over-cooked.
Video
Notes
Updated April 22, 2025
Nutrition
Calories: 460kcalCarbohydrates: 16gProtein: 37gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 108mgSodium: 657mgPotassium: 568mgFiber: 2gSugar: 2gVitamin A: 611IUVitamin C: 1mgCalcium: 193mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
It was sooo good. My only thought is that I would use less Italian crumbs.
Hi,
We have allergies to nuts, any suggestions to substitute the pesto?
Hi Jackie, cute name! You can make a nut free pesto by blending 1 clove garlic, 1 cup fresh basil, 1/4 cup finely grated Parmesan cheese, 1/3 cup olive oil, and salt and pepper to taste! If you don’t want to make your own, you can experiment with other sauces you prefer, try an Alfredo or classic marinara! Let me know how it turns out!
Loved the stuffed pork chop.
I added garlic and herb cream cheese with diced spinach and mushrooms turned out most excellent ,was a hit.
Unless you using really chops they do not cook in the time frame suggested
WOW! This was such a hit for dinner last night that they all wanted more and that rarely ever happens in our family lol!
The simplicity and ease making this was so good, time matters when you have to rush home from work and get a meal cooked in a half hour.
The cook instructions for this recipe was 100% on the money!! The pork chops were so juicy and not a minute over done which is always tricky with a lean center cut chop.
Thank you so much Alyssa!!
I’m off to poke around your site for another dinner idea =)
Simple and excellent
This recipe was excellent! I had two 2-bone thick pork chops I purposely bought to stuff. Started looking for a recipe and the simplicity of this one reeled me in. I am so glad I got hooked! Even as I was mixing the stuffing it was deliciously fragrant. Short story is I seared them as instructed but then finished them in my air fryer. I checked the internal temp a few times with an instant read thermometer so as to not overcook. My wife loved her chop and I loved mine! (My dog loved every piece we gave her, which wasn’t much)
I will definitely make these again. And I’ll look at more of your recipes. I can only imagine they’ll be good. LOL, seems like you know what you’re doing. Thank you for this recipe.
Can you stuff these pork chops and freeze them thus to sear and cook them the next day?
I would store them in the fridge for 24 hours instead of freezing them.
Can you use boneless skinless chicken breast also?
This this is gourmet delicious and easy to do. Thank you. We really enjoyed it even if we ate a lot. I served it with pasta with sautéed mushrooms and sun dried tomatoes.
really nice dish, stuffed pork chops! and thank you for the other dinner suggestions, can’t think at the end of the day, so much appreciated!