Name: Stuffed Pork Chops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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)

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.

Stuffed pork chops filled with sun dried tomatoes, spinach and cheese in a skillet.

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.

Uncooked boneless pork chops on a plate.

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.

Boneless pork chops split in half and stuffed with spinach leaves, sun dried tomatoes and shredded cheese.

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.

A thermometer in a stuffed pork chop which reads 145 degrees F.

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.

A cross section of a stuffed pork chop served with mashed potatoes and broccoli.

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

5 from 32 votes

Stuffed Pork Chops

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AuthorSara Welch

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!

Time

Prep Time10

Cook Time20

Total Time30

Course Main

Cuisine Italian

Serves

Ingredients

▢ 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

Instructions

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.