Baked Stuffed Pork Chops are a comforting and satisfying meal that features juicy pork chops filled with a flavorful stuffing mixture. The contrast between the tender pork and the savory, sometimes cheesy or herb-filled stuffing makes each bite a little celebration on its own. It’s a classic dish that feels like a warm hug on a plate.
I love making these when I want something that feels special but isn’t complicated. The stuffing gives the pork chops extra moisture and flavor, so they never dry out, which can sometimes happen with pork. I usually add breadcrumbs, herbs, and a bit of cheese to the stuffing—each time tweaking it a little to keep it interesting.
My favorite way to serve baked stuffed pork chops is with some simple roasted vegetables or a fresh green salad on the side. It’s a meal that works great for family dinners or when friends come over. Plus, it tastes even better the next day, which makes it perfect for leftovers!
Key Ingredients & Substitutions
Pork Chops: Thick-cut, bone-in chops work best to hold the stuffing and stay juicy. If you can’t get bone-in, boneless chops are fine—just be gentle when making the pocket.
Breadcrumbs: Fresh breadcrumbs give a nice texture. If you’re out, panko or crushed crackers work well too. For gluten-free, try almond meal or gluten-free crumbs.
Cheese & Cream Cheese: Parmesan adds savory flavor, and cream cheese keeps the stuffing rich and moist. You can swap Parmesan for Asiago or Pecorino. For dairy-free, use vegan cream cheese and nutritional yeast.
Herbs & Aromatics: Fresh parsley and thyme bring brightness, while onion and garlic add depth. Dried herbs work if fresh aren’t available, just reduce quantity slightly.
Chicken Broth: This keeps the pork moist while baking. Use vegetable broth for a lighter flavor or water with a splash of white wine.
How Do You Make a Perfect Pocket for Stuffed Pork Chops?
Creating a pocket can feel tricky, but with care, it’s easy! Use a sharp knife and follow these steps:
- Hold the chop steady and slice horizontally about 3/4 of the way through—don’t cut all the way to the other side.
- Make the pocket big enough for stuffing but keep the sides thick to hold it well.
- If your chops are thin, gently pound them thicker for easier stuffing.
- Be gentle and confident; a smooth motion works better than sawing back and forth.
- Once cut, season inside the pocket and stuff immediately to keep the chops intact.
With practice, pocket cutting becomes quick and ensures even cooking and a delicious, stuffed center every time!
Equipment You’ll Need
- Sharp paring knife – I find this really helpful for making a clean, even pocket in the pork chops without tearing the meat.
- Skillet – a medium-sized skillet is great for sautéing the onion and garlic; I like one with a non-stick surface for easy cleanup.
- Baking dish – a 9×13-inch dish works well to hold the pork chops and keep everything steady while baking.
- Meat thermometer – I always use this to check when the pork is perfectly cooked without overdoing it.
- Mixing bowls – for combining your stuffing ingredients smoothly and prepping the pork.
Flavor Variations & Add-Ins
- Add cooked spinach or chopped cooked bacon into the stuffing for extra flavor and texture. It makes the dish heartier.
- Swap Parmesan for shredded Swiss or mozzarella for a different cheesy twist that melts nicely.
- Mix in sautéed mushrooms or sun-dried tomatoes to add a punch of flavor and moisture.
- Use fresh rosemary or sage instead of thyme to give a different herby aroma, especially good if you prefer more robust flavors.
Baked Stuffed Pork Chops
Ingredients You’ll Need:
For The Pork Chops:
- 4 thick-cut bone-in pork chops (about 1.5 inches thick)
- Salt and freshly ground black pepper, to taste
For The Stuffing:
- 1 cup fresh breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1/2 cup cream cheese, softened
- 1/4 cup milk
- 1 tablespoon olive oil
- Optional: 1/4 teaspoon red pepper flakes for a slight kick
For Baking:
- 1 cup chicken broth
- 1 tablespoon unsalted butter
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 35-45 minutes to bake. Plus, add 5 minutes resting time before serving. So, in total, plan for around 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pork Chops:
Start by preheating your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper to keep things tidy. Take each pork chop and carefully cut a deep pocket inside using a sharp knife—be careful not to cut all the way through. Season both sides and the inside of the pockets with salt and pepper.
2. Make the Stuffing Mixture:
Heat olive oil in a medium skillet over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant, about 3 to 4 minutes. Remove from heat. In a mixing bowl, combine the sautéed onion and garlic with the breadcrumbs, Parmesan cheese, parsley, thyme, cream cheese, and milk. Mix everything well until smooth. If you like a bit of heat, stir in the red pepper flakes.
3. Stuff the Pork Chops:
Fill each pork chop pocket generously with the stuffing mixture. Press the filling firmly inside to keep it secure during baking. Place the stuffed chops neatly in the prepared baking dish.
4. Add Butter and Broth, Then Bake:
Melt the butter and drizzle it over the tops of the stuffed pork chops. This helps the stuffing brown beautifully. Pour the chicken broth around the pork chops (avoid pouring it directly on the stuffing) to keep the meat moist during baking. Bake uncovered for 35 to 45 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the stuffing is golden and crispy on top.
5. Rest and Serve:
Once done, remove the pork chops from the oven and let them rest for 5 minutes. This helps the juices settle so they stay juicy. For extra flavor, spoon some of the pan juices over each chop before serving. Enjoy with your favorite sides like green beans or roasted vegetables!
Can I Use Boneless Pork Chops Instead of Bone-In?
Yes, boneless pork chops work fine! Just be extra careful when cutting the pocket to avoid tearing, and adjust baking time if your chops are thinner.
How Do I Store Leftover Stuffed Pork Chops?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the stuffing moist.
Can I Make the Stuffing Ahead of Time?
Absolutely! Prepare the stuffing mixture a day in advance and refrigerate it. When ready, stuff and bake the pork chops as directed.
What Can I Substitute if I Don’t Have Fresh Breadcrumbs?
Panko breadcrumbs, crushed crackers, or even crushed cornflakes make great substitutes. Just make sure to use fresh or dry ingredients to maintain texture.
