These stuffed pork chops are boneless chops filled with spinach, sun dried tomatoes and mozzarella cheese, then seared to golden brown perfection. An easy dinner option that’s quick enough for a weeknight, yet elegant enough for entertaining!
I love a good pork chop, but these Italian style stuffed pork chops have got to be my all-time favorite. Add a side of mashed potatoes and roasted broccoli and you’ve got a complete meal that everyone will love.
This stuffed pork chops post is sponsored by the Iowa Pork Producers Association. Thank you for supporting the brands that make Dinner at the Zoo possible!
When it’s dinner time at my house, pork chops can often be found on our table. They’re perfectly tender, full of flavor and so easy to cook. These stuffed pork chops look impressive, but they’re actually quite simple to make.
How do you make stuffed pork chops?
The first thing you’ll need to do is select your pork chops. I typically use boneless pork chops, although this recipe will also work just fine with bone-in chops. Did you know that about 1/3 of the pork raised in the United States comes from the state of Iowa? When you buy pork at your local grocery store, you’re supporting family farms in Iowa and the rest of the United States. You can learn more about the Iowa pork industry at the Iowa Select Farms website, which is Iowa’s largest pork producer.
The pork chops need to be sliced open to create a pocket for all of the fillings to fit into. I use a small paring knife and cut a deep pocket lengthwise across each chop. Be careful not to cut through to the other side!
The pork chops are layered with sun dried tomatoes, fresh spinach leaves and shredded mozzarella cheese, then sealed shut with toothpicks. Cook the pork in a pan to get a nice brown crust, then transfer the pork to the oven to finish cooking.
Tips for stuffed pork chops
- I like to use oil packed sun dried tomato halves in this recipe. You can also use dry packed sun dried tomatoes.
- No spinach on hand? Try kale leaves instead!
- This recipe uses dried Italian seasoning which is a blend of various herbs such as basil, parsley and oregano. If you can’t find Italian seasoning, you can make your own by combining equal parts of dried parsley, basil, garlic powder and oregano.
- The toothpicks hold the meat together so that the filling doesn’t spill out, but be sure to remove all the toothpicks prior to serving.
- This recipe calls for mozzarella cheese, but you can also use a different variety of Italian cheese such as fontina or provolone.
What temperature should pork be cooked to?
Pork should be cooked to an internal temperature of 145 degrees F. The easiest way to gauge if your pork is done is to insert a thermometer into the thickest part of the pork – be sure that the thermometer is not touching the bone! Once you’ve reached the correct temperature, remove the pork from the heat and let it rest for 3 minutes before you slice it.
How long do you cook a stuffed pork chop?
These pork chops start out on the stove top, then they’re finished off in the oven. It takes approximately 3-4 minutes per side on the stove to get a golden brown chop, then an additional 8-10 minutes in the oven for the pork to reach 145 degrees F.
These stuffed pork chops are an absolute must-try. You’ll look like a star in the kitchen, and no one will need to know just how easy they are to make!
More great ways to enjoy pork
- BBQ Pork Chops
- Teriyaki Pork Stir Fry
- Mushroom Pork Chops
- Brown Sugar Pork Chops
- Slow Cooker Honey Garlic Pork Chops
Stuffed Pork Chops
- 4 boneless pork chops approximately 1-1 1/4 lbs
- 1/2 cup oil packed sun dried tomato halves drained
- 1/2 cup fresh spinach leaves
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon parsley chopped
- Preheat the oven to 400 degrees F.
- Slice a deep pocket into each pork chop, but do not cut all the way through.
- Divide the sun dried tomatoes evenly between the pockets in the pork chops, then layer in a handful of spinach leaves and 2 tablespoons of cheese.
- Use toothpicks to seal each pork chop shut so that the filling will not spill out during the cooking process.
- Sprinkle the Italian seasoning, salt and pepper over both sides of each pork chop.
- Heat the olive oil in a large pan over medium high heat. Cook the pork chops for 3-4 minutes on each side or until golden brown.
- Insert a thermometer into the thickest part of the pork chop. Place the pan of pork chops in the oven.
- Bake for 8-10 minutes or until the thermometer registers 145 degrees F.
- Remove the pan from the oven and let the pork stand for 3 minutes. Sprinkle with parsley, then serve.
This is the first time I have left a comment on any recipe. That was absolutely awesome. Followed the recipe exactly, which is unusual. Will definitely be making again, thank you for posting this recipe
This is the best stuffed pork shop recipe I have ever had. Amazing!!
Is it possible to make these a head of time? Specifically prepped in the morning then cooked for dinner the same day?
Yes that should be fine!
Excellent! I have wanted to make stuffed pork chops for some time and worried that the stuffing would fall out and be a mess, but this was perfect for the chops I had purchased at Costco, very thick and beautiful. The toothpicks worked better than I had anticipated to keep the slit mostly closed; next time I will cut a little deeper as I was worried about cutting too far into the chop. Regardless, this is the best pork chop I can remember in my 72 years and will be used for years to come. Thanks very much!
havent tried this but 5 stars for a great idea- I am going to slice open a pork loin roll and do this recipe, probably bake instead of grill as it could be too much to handle.. sounds amazing,thank you for a fantastic idea.
Great recipe and easy to make. I brined my chops for 90 minutes before cutting due to fear of drying them out. I will surely add this dish to my rotation. Thanks!!! 🙂
Made this for my family tonight and it was a huge hit! Our boneless chops were on the thick side and i prefer are more well-done pork so we cooked a little longer. Thanks so much!
I am surprised that I can even move to do this review, so full of the best pork chop I have ever made. I followed the recipe exactly as written (rare) and glad I did but did brine after cutting the pocket. The flavors were outstanding! Will definitely be making it again, thank you ☺
Wish I could post a picture, so pretty.
I made with chicken breasts and subbed pesto for sundried tomatoes. Really easy and delicious!
Excellent! I had one huge chop that I was splitting with my daughter, so I adjusted the sun-dried tomato, the spinach & the cheese. I’d add more tomato next time. Very tasty!! This is a keeper and will make this again. Easy & very good. Served it with roasted Yukon gold and Japanese sweet potatoes. Yummy!!
I added 2oz of cream cheese and my pork chops were super thick so I baked them longer. They were amazing!
This was the best pork chop I have eaten! I made sure that i seasoned well with pepper a little salt garlic powder oregano and fresh parsley
I seared the chops on my cast iron pan that is my favorite pan in the house. Seared and then in the oven. Till 165 delicious! I’ll do these again
Recipe looks delicious and I will try. I’m also wondering about stuffing chops with cornbread stuffing. Any thoughts on that?
I think it would work although I haven’t tried it myself!
They were much easier to make them I thought! They were excellent!
This recipe is amazing and simple to make!
Delicious – thank you for the recipe. A hit with the whole family except for my daughter who scraped off the spinach, but now has a new love of sun-dried tomatoes.
Just finished stuffed pork chops for dinner. Must say they were delicious.