Stuffed Pork Chops (Easy Recipe)

Fill your plate with stuffed pork chops for a simple, unforgettable weeknight dinner!

This recipe makes the normally complicated dish embarrassingly easy to make.

It’s perfect if you’re always craving comfort food but are also too busy to make something elaborate.

Yes, there is a much simpler way to cook stuffed pork chops.

Read on to find out how!

Baked Stuffed Pork Chops

Baked stuffed pork chops are typically exactly what you imagine them to be. Pork chops with some sort of filling in the middle.

This recipe gives that classic dish a bit of a twist, though.

You won’t stuff these pork chops, but rather, top them with stuffing.

It’s a simple hack that’ll make cooking a whole lot easier, without sacrificing flavor. 

These pork chops are still just as tender, juicy, and scrumptious. The stuffing just isn’t where it’s normally supposed to be!

Ingredients 

Here’s what you’ll need:

• Pork chops. I mean, duh. I have a whole section below about whether to use boneless or bone-in pork chops. But spoiler alert, I prefer boneless.

• Day-old bread cubes. It isn’t stuffing without the bread! Use stale, day-old bread so that the stuffing won’t get too wet and moist.

• Butter. You’ll melt it and mix it with the stuffing ingredients to make them rich and tasty.

• Chicken broth. A little bit of liquid to moisten the bread cubes.

• Celery and onion. The sweet and crunchy elements in the stuffing. You can sauté them beforehand if you want them softer. 

• Poultry seasoning. For flavor. But also, feel free to use your choice of herbs and seasonings.

• Condensed cream of mushroom soup. It serves as a thick and savory gravy poured over the stuffing and pork chops.

Bone-In vs. Boneless Pork Chops?

I use boneless pork chops in my recipe because they cook faster.

Bone-in yields juicier and tastier chops, though. It’s just a matter of preference. 

Whichever you decide, here are some tips that’ll surely come in handy.

For boneless pork chops – choose pork loin. It’s leaner and healthier, although a bit more expensive.

For bone-in pork chops, you have a few options:

• Center cut. The one with the T-bone. This is the best cut for bone-in pork chops. It’s a combination of a rib chop and pork fillet.

• Rib. The one with the l-shaped bone. It’s a little less meaty than the center cut, but it’s also more affordable.

• Sirloin. Also cheaper, but can be a bit tough. If you’re working with sirloin, soak the meat in milk for 30 minutes first to tenderize it.

Tip: Plan on stuffing the stuffing inside the pork chops, anyway? Ask the butcher to cut a slit in the meat. That’s one less step for you to worry about!

Tips for the Best Pork Chops

Want to make the best pork chops possible? Keep these tips in mind:

• Use French bread for the cubes. It’s the best option. Cut them in cubes in advance to help them dry out faster.

• Use 1 1/2- to 2-inch chops. This size is perfect. If they’re too thin or thick, they won’t cook properly.

• Sauté the veggies in butter. It makes them a little softer and gives them more flavor.

• Sear the porkchops before baking. It’s not a required step, but I highly recommend it. Searing allows the pork chops to bake more evenly.

• Use a meat thermometer. It’s the only way to ensure the chops are fully cooked. Their internal temperature should be 145 degrees Fahrenheit.

• Soak the chops in milk. Let them marinate in milk for 30 minutes before searing & baking. Doing so will make them incredibly tender.

• Customize the stuffing. Add mix-ins like sun-dried tomatoes, spinach or kale, cheese, and your choice of herbs and seasonings.

How Long to Bake Stuffed Pork Chops?

There’s no one exact to how long you should bake pork chops. It really depends on a few factors, including:

• How thick or thin the chops are
• How long you seared them before baking
• Whether the chops are boneless or bone-in
• How your oven operates

That said, the best way to test for doneness is to use a meat thermometer.

You’ll know the chops are cooked once their internal temperature reaches 145 degrees Fahrenheit.

When checking, stick the thermometer into the thickest part of the chop.

For your reference, for this recipe, I used 2-inch thick boneless pork chops and seared them for 4 to 6 minutes per side. 

It then took about 40 minutes to cook them. For the first 30, the chops were covered with foil and then uncovered for the last 10.

How to Store

Before storing, be sure the pork chops have cooled completely to room temperature. Then, follow these instructions for storing and reheating:

• To store. Place the pork chops in an airtight container. Refrigerate them for up to 4 days.

• To reheat (microwave). Place the chops on a microwave-safe plate and reheat for 1 to 1 1/2 minutes or until warm. If they need more time, heat in 30-second increments to avoid drying out the meat.

• To reheat (oven). Place the pork chops on a baking dish and reheat at 300 degrees Fahrenheit. They’ll need 5 to 10 minutes.

Can you freeze stuffed pork chops?

I don’t recommend freezing these chops since the topping contains bread cubes soaked in creamed soup.

The texture will be all off when it’s frozen and then thawed.