Stuffed pork chops are a tasty and filling dish that will impress your family! Juicy pork is filled with a delicious mixture of herbs, bread crumbs, and often cheese for extra flavor.
Cooking these is a fun way to shake up dinner. I love how the stuffing seeps into the pork as they cook, making every bite yummy and cozy. Plus, it looks fancy on the plate—bonus points! 🥳
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are the best choice because they stay juicy during cooking. If you have boneless, they work too; just adjust cooking time to avoid overcooking.
Cream Cheese: This adds creaminess to the stuffing. You can swap it with ricotta or mascarpone for a lighter touch. Greek yogurt also works, but it’ll change the texture a bit.
Cheeses: I love mozzarella for melting and Parmesan for flavor. If you don’t have mozzarella, cheddar is a decent substitute. Nutritional yeast can be a great dairy-free option.
Herbs: Fresh herbs like parsley, thyme, and rosemary really boost the flavor. If you don’t have fresh, use dried herbs at a fraction of the amount, but fresh is best for taste!
Heavy Cream: This makes the sauce rich and smooth. If you want a lighter sauce, half-and-half can work, or you can use a non-dairy milk mixed with a bit of flour for thickening.
How Do I Keep the Pork Chops Juicy?
Keeping pork chops juicy is super important for this recipe. Here’s how to do it:
- Cut the Pocket Carefully: Don’t slice all the way through to avoid losing stuffing.
- Sear First: Searing in a hot skillet creates a flavorful crust, sealing in moisture.
- Use a Meat Thermometer: Cook until the internal temperature reaches 145°F (63°C) for juicy meat. Let them rest covered with foil for a few minutes to let juices redistribute.
By following these steps, your stuffed pork chops will be moist and full of flavor every time!
How to Make Stuffed Pork Chops with Herb Cream Sauce
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops, about 1 1/2-inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Stuffing:
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- 1/4 cup breadcrumbs (optional for texture)
For the Sauce:
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
How Much Time Will You Need?
This recipe will take about 10-15 minutes to prep, and then you’ll need about 20-25 minutes for cooking and baking. So, in total, you’re looking at around 35-40 minutes to have gorgeous stuffed pork chops ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This will ensure your pork chops cook evenly.
2. Prepare the Pork Chops:
With a sharp knife, carefully cut a pocket into each pork chop. Make sure you don’t slice all the way through—just enough to create a space for the stuffing inside.
3. Make the Stuffing:
In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, parsley, thyme, rosemary, and breadcrumbs. Mix everything until well blended and creamy.
4. Stuff the Pork Chops:
Generously fill each pork chop pocket with the cheesy herb mixture. If needed, secure the opening with toothpicks to keep the stuffing inside during cooking.
5. Season the Pork Chops:
Sprinkle salt and freshly ground black pepper over the outside of the stuffed pork chops to enhance the flavor.
6. Sear the Pork Chops:
In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the pork chops and sear them for about 3-4 minutes per side, or until they’re golden brown. This step adds a lovely crust!
7. Bake the Chops:
Now, transfer the skillet to your preheated oven. Bake the pork chops for about 15-20 minutes, or until their internal temperature reaches 145°F (63°C).
8. Rest the Chops:
Remove the pork chops from the skillet and cover them with foil to rest while you make the sauce. Resting keeps them juicy!
9. Prepare the Sauce:
Put the skillet back on the stove over medium heat. Pour in the chicken broth, then scrape up any browned bits from the pan—those bits add flavor!
10. Make it Creamy:
Stir in the heavy cream and Dijon mustard, cooking while stirring occasionally, until the sauce thickens slightly (about 5 minutes). Taste it and adjust with more salt and pepper if needed.
11. Serve:
Take out any toothpicks from the pork chops, plate them up, and drizzle the creamy herb sauce generously over the top. You can even sprinkle a little extra fresh herbs for color!
Enjoy your delicious, juicy stuffed pork chops drizzled with that irresistible herb cream sauce! Your dinner is sure to impress!
Can I Use Boneless Pork Chops Instead?
Yes, you can use boneless pork chops! Just be aware that their cooking time may be shorter, so check the internal temperature to avoid overcooking. Aim for about 12-15 minutes in the oven once seared.
What Can I Substitute for Cream Cheese?
If you don’t have cream cheese, you can use ricotta or mascarpone for a creamy filling. Greek yogurt is also an option, though it will alter the texture slightly.
How Do I Store Leftover Stuffed Pork Chops?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, or microwave gently.
Can I Prepare the Stuffing Ahead of Time?
Absolutely! You can prepare the stuffing a day in advance. Just store it in the fridge, then stuff the pork chops shortly before cooking. This makes meal prep easier!
