Pork • Dinner

Stuffed Pork Chops

Name: Stuffed Pork Chops
Prep time: 25 min
Cook time: 35 min
Total time: 1 min
Yield: 4 servings
Ingredients: 4 bone-in pork chops, 1 to 1.25 inches thick; 5 oz baby spinach, chopped; 8 oz cremini mushrooms, finely diced; 3 garlic cloves, minced; 1/2 cup plain breadcrumbs; 1/2 cup grated Parmesan cheese; 2 tbsp olive oil, divided; 1 cup low-sodium chicken broth; 1 tsp kosher salt plus 1/2 tsp black pepper

Thick pork chops filled with spinach mushroom stuffing, baked with savory pan gravy.

Updated: Oct 6, 2026

⏱ 1 hrtotal

4servings

480 kcalper serving

Mediumlevel

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Why you'll like it

Ready in about 1 hr.
Serves 4 — easy to halve or double.
Medium level — everyday equipment only.
Stays juicy when cooked to 165°F (74°C).
Storage, freezing and reheating covered below.

Ready in 1 hr, this stuffed Pork Chops serves 4. Stuffed pork chops turn thick bone in chops into a dinner party worthy main with a savory spinach and mushroom center.

Food safety: do not wash raw chicken — it spreads bacteria around the sink. Pat dry, avoid cross-contact with ready-to-eat food, and cook to 165°F (74°C) internal temperature.

Helpful guides

Instructions

Step 1

Heat half the oil in a large oven safe skillet over medium heat. Cook the mushrooms 5 minutes until browned, then add spinach and garlic and cook 2 minutes until wilted. Season with a pinch of salt and pepper, then transfer to a bowl.

Step 2

Stir the breadcrumbs and Parmesan into the vegetables and let cool 10 minutes until easy to handle. A cool filling is safer to stuff and holds together better. Taste and adjust salt now before it goes inside the chops.

Step 3

Cut a deep pocket into the side of each chop with a sharp paring knife, stopping half an inch from the other edges. Pat the chops dry and season all over with the remaining salt and pepper. Pack one quarter of the filling into each pocket.

Step 4

Close each opening with 2 toothpicks woven through the meat. Heat the oven to 375 degrees Fahrenheit while searing. Sear the chops in the same skillet with remaining oil for 3 minutes per side until golden, working in two batches if crowded.

Step 5

Return all chops to the skillet, pour the broth around them, and cover tightly with foil or a lid. Bake 20 to 25 minutes until the stuffing and centers read 145 degrees Fahrenheit on an instant read thermometer. Remove toothpicks carefully before serving.

Step 6

Rest 5 minutes on a warm platter while simmering the pan juices into a light gravy. Spoon gravy over the chops and serve with mashed potatoes and greens. Count toothpicks as you remove them so none hide in the filling.

Troubleshooting — fixes, not repeats

If filling spills out, the pocket was cut too close to the edge; leave a half inch border and add an extra toothpick.
If chops brown too slowly, the pan was crowded or the meat damp; pat dry and sear in two batches.
If the stuffing reads low while meat is done, the filling was packed cold and dense; spoon it loosely and verify 145 degrees in the center.
If gravy tastes thin, simmer the pan juices uncovered 3 minutes; the broth reduces quickly once the chops rest.

Make it your way

Spicier version: To grill, sear stuffed chops over direct heat then move to indirect heat, closing the lid until the centers reach 145 degrees Fahrenheit.
Serving with rice or naan: For a simpler weeknight, skip the gravy and serve with applesauce and roasted vegetables.
Swap spinach for chopped kale and add diced apple for a fall flavored filling.
Use smoked provolone instead of Parmesan for a richer melt.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat covered with a splash of broth at 350 degrees until steaming and 165 degrees Fahrenheit inside.

FAQ

How do I cut a pocket without slicing through?
Use a sharp paring knife and cut slowly from the fatty side, stopping half an inch from all other edges. Open gently with fingers to check depth before filling. Thick chops forgive small mistakes better than thin ones, so buy at least 1 inch thick.

Can I prepare stuffed chops ahead?
Yes. Stuff and secure up to one day ahead, then refrigerate covered. Sear straight from the refrigerator and add 5 minutes to the bake. Always remove every toothpick before serving and count them against the number used.

What sides go with stuffed pork chops?
Mashed potatoes, roasted squash, and green beans suit the savory filling and gravy. Applesauce adds sweet contrast on the side. A simple salad keeps the plate balanced when the main runs rich.