Stuffed Pork Chops

Step up your pork chop game with this delicious stuffed pork chops recipe. This hearty dish—that feeds eight—transforms ordinary pork chops by filling them with a flavorful mixture of spinach, sage and creamy stuffing.

Requiring just 10 minutes of handson prep, it’s perfect for busy nights when you want to treat yourself to something special without spending hours in the kitchen. Plus, leftovers reheat beautifully for a gourmet lunch the next day.

Ingredients for Stuffed Pork Chops

• Pork chops: 1-inch thick boneless pork chops allow you to easily create a pocket for the sage stuffing.
• Onion: Chopped onion adds a savory flavor base to the stuffing.
• Butter: Butter is used to sauté the onion and adds richness to the stuffing.
• Spinach: Fresh baby spinach provides pop of color and nutrition to the stuffing mix.
• Sage stuffing mix: Sage stuffing mix forms the heart of the filling, providing a seasoned flavor that complements the pork.
• Sour cream: Sour cream adds creaminess and tang to the stuffing.
• Rubbed sage: Rubbed sage enhances the herbaceous flavor in the stuffing.
• Lemon-pepper seasoning: Lemon-pepper seasoning adds a zesty finish to the pork chops before baking.

Directions

Step 1: Prepare the pork chops

Preheat the oven to 350°F. Using a sharp knife, carefully cut a pocket in each pork chop.

Editor’s Tip: The pocket should go about 3/4 of the way through the chop, allowing enough space for the stuffing without cutting all the way through.

Step 2: Saute the vegetables

In a large skillet, melt the butter over medium heat. Add the chopped onion and saute until tender. Stir in the baby spinach and cook until wilted, about two to three minutes.

Step 3: Make the stuffing

Stir in the sage stuffing mix, sour cream and rubbed sage. Mix until all ingredients are well combined.

Step 4: Stuff the pork chops

Fill each prepared pork chop with about 1/3 cup of the stuffing mixture. If necessary, secure the opening with toothpicks to keep the stuffing in place during baking.

Step 5: Season and bake

Place the stuffed pork chops on a greased 15x10x1-inch baking pan. Sprinkle the chops with lemon-pepper seasoning. Bake uncovered for 35 to 40 minutes or until a thermometer inserted into the thickest part of the pork (not the stuffing) reads 160°F.

Editor’s Tip: For a golden-brown exterior, consider broiling the chops for the last two to three minutes of cooking time. Watch closely to prevent burning.

Stuffed Pork Chops Variations

• Use different stuffing: Try using a cornbread stuffing mix or replace the spinach with diced apples and dried cranberries for a sweet-tart fall-inspired flavor.
• Add some cheese: Add a slice of mozzarella cheese or shredded cheddar along with the stuffing for a cheesy twist to these stuffed pork chops.
• Make it Southwest-style: Add corn, black beans and a pinch of cumin to the stuffing for a Tex-Mex twist to these pork chops.
• Use pork loin roast: Substitute the pork chops with a butterflied pork loin roast for a larger family-style dish. Adjust the cooking time accordingly to ensure the roast is fully cooked.

How to Store Stuffed Pork Chops

Allow the stuffed pork chops to cool completely and store them in an airtight container in the refrigerator for up to four days.

Can you freeze stuffed pork chops?

Yes, you can freeze stuffed pork chops. Wrap each cooled pork chop individually in aluminum foil and then place them in a freezer-safe bag. They can be frozen for up to three months. Thaw in the refrigerator overnight and reheat in the oven before serving.

Can you make stuffed pork chops ahead of time?

Yes, you can prepare the stuffed pork chops ahead of time and store them in the fridge until ready to bake. This makes them a convenient option for a quick weeknight dinner or when entertaining guests.

Stuffed Pork Chops Tips

What side dishes go well with stuffed pork chops?

Our go-to side dish for baked stuffed pork chops is mashed potatoes. The creamy potatoes really complement the buttery, sage-forward stuffing and savory pork. For a lighter option, you can serve these pork chops alongside crunchy coleslaw, roasted vegetables or a fresh green salad.

Can you use leftover stuffing in this stuffed pork chops recipe?

This dish is a great way to use leftover stuffing from Thanksgiving or other holiday meals. If you still want to make the stuffing from scratch but don’t want as many servings you can halve the recipe and use the rest of the stuffing in one of our several delicious recipes that use a box of stuffing later.

What’s the best way to ensure juicy stuffed pork chops?

To keep the stuffed pork chops juicy, avoid overcooking the meat. Use a meat thermometer to check for doneness, aiming for an internal temperature of 145°. Let the chops rest for five minutes after cooking to allow the juices to redistribute.