Juicy Stuffed Pork Chops: The Ultimate Savory Dinner Recipe

Let’s be honest, the mere mention of “pork chops” often conjures images of dry, rubbery disappointments. I’ve been there. For years, I wrestled with pork chops, trying every brine, every marinade, only to end up with something that barely resembled the succulent, flavorful dish I craved. It was a culinary Everest I seemed destined never to conquer, especially when adding the complexity of stuffing.

Then, one crisp autumn evening, after countless experiments and a few rather tough dinners, I had a breakthrough. The secret to truly delicious, juicy stuffed pork chops isn’t just about the cooking method or the stuffing itself, but a combination of precise preparation and a key technique: **butterfly-cutting and then gently pounding the chops for even thickness and maximum stuffing capacity.** This simple step ensures uniform cooking and creates the perfect pocket for a rich, savory filling, transforming a notoriously tricky cut into a tender, flavorful masterpiece.

This isn’t just another recipe; it’s the culmination of years of trial, error, and a deep dive into the science of cooking pork. With this guide, you’ll master the art of creating pork chops so tender they practically melt, bursting with a perfectly seasoned stuffing that will have everyone at your table asking for seconds. Get ready to banish dry pork from your kitchen forever and embrace the kind of comfort food that truly feels like a warm hug.

Family Feedback

“James, I made this last night and my family went absolutely wild! I was always scared to try stuffed pork chops because I thought they’d be dry, but you were SO right about butterflying and pounding. They were incredibly tender, and that herb stuffing was divine. This is going into our permanent Sunday dinner rotation.”

“This recipe is a keeper! Seriously, I’ve tried so many stuffed pork chop recipes that just didn’t deliver, but yours changed the game. The crispy exterior and the moist, flavorful interior? Perfection. I even added a pinch of smoked paprika to the stuffing, and it was a hit!”

Recipe Card

Ingredients

• 4 thick-cut (1 ½ inch) bone-in pork chops (about 10-12 oz / 300-340g each)
• 1 tbsp olive oil
• ½ tsp kosher salt, plus more for seasoning
• ¼ tsp black pepper, freshly ground, plus more for seasoning
• 1 tbsp unsalted butter
• ½ cup finely diced yellow onion (about ½ small onion)
• ½ cup finely diced celery (about 2 stalks)
• 1 clove garlic, minced
• 4 cups day-old bread cubes (from crusty bread like sourdough or French bread)
• ½ cup chopped fresh parsley
• ¼ cup chopped fresh sage
• 2 tbsp chopped fresh thyme
• ½ tsp paprika
• ¼ tsp red pepper flakes (optional, for a hint of heat)
• ¾ cup chicken broth, warm
• ¼ cup grated Parmesan cheese (optional, for extra richness)
• Cooking twine

Key Ingredients Notes: For the pork chops, opting for thick-cut, bone-in chops is crucial. The bone helps retain moisture and flavor, while the thickness allows for a generous, perfectly enclosed stuffing pocket. Day-old crusty bread is essential for the stuffing; fresh bread will turn mushy. The fresh herbs (parsley, sage, thyme) are non-negotiable for that authentic, aromatic stuffing flavor. Don’t skimp on them!

Instructions

1. Prepare the Pork Chops: Pat the pork chops thoroughly dry with paper towels. Using a sharp knife, carefully cut a pocket into the side of each pork chop, starting from the thickest part. Do not cut all the way through. You want to create a deep, wide pocket for the stuffing. Gently pound the chops lightly with a meat mallet to ensure even thickness, especially around the pocket, but be careful not to tear the meat. Season both sides of the chops lightly with kosher salt and black pepper.
2. Make the Stuffing: In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and celery and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the bread cubes to the skillet. Stir in the fresh parsley, sage, thyme, paprika, and red pepper flakes (if using). Pour in ¾ cup of warm chicken broth, a little at a time, mixing until the bread cubes are moistened but not soggy. If using, stir in the grated Parmesan cheese. Taste the stuffing and adjust seasoning with salt and pepper as needed.
4. Stuff the Pork Chops: Carefully spoon the stuffing mixture into each pork chop pocket. Don’t overstuff, but fill them generously. Use your fingers to gently press the stuffing into the pocket.
5. Secure the Chops: To prevent the stuffing from falling out during cooking, use cooking twine to tie each pork chop securely. Wrap the twine around the chop vertically and horizontally, securing the opening of the pocket. This ensures the stuffing stays put and the chop cooks evenly.
6. Sear the Pork Chops: Preheat your oven to 375°F (190°C). Heat 1 tablespoon of olive oil in a large, oven-safe skillet (cast iron works wonderfully) over medium-high heat until shimmering. Carefully place the stuffed pork chops in the hot skillet. Sear for 3-4 minutes per side until deeply golden brown and a beautiful crust forms. This crucial step locks in juices and adds incredible flavor.
7. Oven Finish: Once seared, transfer the skillet with the pork chops directly to the preheated oven. Bake for 15-20 minutes, or until an instant-read meat thermometer inserted into the thickest part of the pork chop (avoiding the bone and stuffing) registers 145°F (63°C). The internal temperature will rise a few degrees after resting.
8. Rest and Serve: Once cooked, remove the skillet from the oven. Transfer the stuffed pork chops to a cutting board and let them rest for at least 5-10 minutes before removing the twine and slicing. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness and juiciness. Serve immediately with your favorite side dishes.

Secrets to the Perfect Stuffed Pork Chops

Achieving truly perfect stuffed pork chops requires a blend of technique and intuition. Here are some of my top tips, including a common mistake I’ve learned to avoid:

• The Brining Advantage (Optional but Recommended): For an even juicier chop, consider a simple brine. Dissolve ¼ cup kosher salt and 2 tablespoons brown sugar in 4 cups of water. Submerge the chops for 30 minutes to an hour in the refrigerator before preparing them. Pat them *very* dry before seasoning and stuffing. This step works wonders for moisture retention.
• Don’t Overstuff: While it’s tempting to cram as much stuffing as possible into the chops, overstuffing is a common pitfall. It can cause the chops to burst during cooking and the stuffing to fall out. Fill them generously but allow enough room to comfortably tie them without excessive bulging.
• The Power of the Sear: That initial sear isn’t just for color; it’s about building flavor and creating a protective crust that helps seal in the juices. Don’t rush this step. Allow the skillet to get hot enough and give each side ample time to develop a deep, golden-brown crust.
• Rest Your Meat! I cannot stress this enough. After all that effort, letting the chops rest for 5-10 minutes is non-negotiable. This allows the muscle fibers to relax and reabsorb the juices, resulting in a significantly more tender and succulent chop. Cutting into them too soon means all those delicious juices will run out onto your cutting board.
• My Past Mistake: Not Tying the Chops Properly. Early in my cooking journey, I often skipped or loosely tied the chops, thinking the stuffing would stay put. Big mistake! The stuffing would inevitably spill out, making a mess and leaving the chops hollow. Investing a few extra minutes to securely tie each chop with cooking twine makes all the difference for presentation and ensuring every bite is perfectly balanced.

Recipe Inspiration & Creative Twists: This recipe is a fantastic base for customization. Here are a few ideas to spark your creativity:

• Fruity & Savory: Add ½ cup diced apples (like Granny Smith or Honeycrisp) and ¼ cup dried cranberries to the stuffing for a sweet and tart counterpoint.
• Mushroom & Spinach: Sauté ½ cup finely chopped mushrooms and a handful of fresh spinach with the onions and celery for an earthy, nutrient-rich stuffing.
• Spicy Kick: Increase the red pepper flakes or add a finely diced jalapeño to the stuffing for those who love a bit of heat. A dash of smoked paprika can also add depth.
• Cheese Lover’s Dream: Beyond Parmesan, consider adding a mix of Gruyère, provolone, or even a sharp cheddar to the stuffing for extra gooey richness.
• Herb Variations: Experiment with different fresh herb combinations. Rosemary, marjoram, or even a touch of fresh dill can offer unique flavor profiles.

Storage & Reheating:

Cooked stuffed pork chops can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, they freeze beautifully. Wrap individual chops tightly in plastic wrap, then aluminum foil, and place them in a freezer-safe bag for up to 2-3 months.

To reheat from the refrigerator, place chops in an oven-safe dish with a splash of chicken broth, cover with foil, and warm in a 300°F (150°C) oven until heated through (about 20-25 minutes). From frozen, thaw overnight in the refrigerator before reheating in the oven, or reheat from frozen at a lower temperature (e.B., 275°F / 135°C) for a longer period until warmed through.

Nutrition Facts (Per Serving)

Please note that nutrition information is an estimate and can vary based on the specific ingredients used.

Frequently Asked Questions

Can I use boneless pork chops for this recipe?

While thick-cut bone-in chops are recommended for their juiciness and ease of stuffing, you can use thick-cut boneless pork chops. Just be extra careful when butterflying the pocket to ensure you don’t cut all the way through, and be mindful that boneless chops may cook slightly faster, so adjust oven time accordingly.

How do I prevent the stuffing from falling out while cooking?

The key is to securely tie the stuffed pork chops with cooking twine. Wrap the twine around the chop both vertically and horizontally to cinch the opening of the stuffing pocket. This keeps the stuffing contained and helps the chop maintain its shape during searing and baking.

What’s the best way to ensure my pork chops are tender and not dry?

There are a few critical steps: start with thick-cut chops, consider a quick brine (as mentioned in the tips), sear them well to lock in juices, and most importantly, do not overcook them. Use an instant-read thermometer to pull them from the oven exactly at 145°F (63°C), as they will continue to cook a bit while resting.

Can I prepare stuffed pork chops ahead of time?

Yes, you can prepare the stuffing and stuff the pork chops up to 24 hours in advance. Store the stuffed and tied chops in an airtight container in the refrigerator. When ready to cook, let them sit at room temperature for about 20-30 minutes before searing and baking to ensure even cooking.