These Stuffed Pork Chops turn an ordinary pork chop into a hearty and flavorful dinner. Thick, bone-in pork chops are filled with a savory homemade stuffing made from toasted fresh breadcrumbs, scallions, garlic, fresh thyme, parsley, Monterey Jack, and Parmesan cheese. The stuffing becomes tender and flavorful inside the pork while the outside of the chops is browned to give them a delicious golden crust.
The pork chops are first browned in a skillet and then finished in the oven, making this recipe a little more special than an everyday pork dinner without being difficult to prepare. The bone-in chops also help keep the meat tender and flavorful while they cook.
What really brings the dish together is the simple white-wine pan sauce. The browned bits left in the skillet are combined with white wine and chicken broth, then finished with butter to create a light, savory sauce that is perfect spooned over the pork chops and stuffing.
This is a wonderful dinner when you want something that feels a little more special but still uses familiar ingredients. Serve these Stuffed Pork Chops with roasted vegetables, mashed potatoes, green beans, or a simple salad for a satisfying meal the whole family can enjoy.
Stuffed Pork Chops
Ingredients
- 4 ounces Italian or French bread 2 cups coarse fresh breadcrumbs
- 3 tablespoons unsalted butter divided
- 1 teaspoon kosher salt divided, plus more as needed
- ¾ teaspoon freshly ground black pepper divided, plus more as needed
- 2 medium scallions finely chopped
- 1 clove garlic minced
- 2 teaspoons coarsely chopped fresh thyme leaves from 7 sprigs
- 1 ¼ cups low-sodium chicken broth divided
- 2 tablespoons coarsely chopped fresh parsley leaves from 8 sprigs
- 2 ounces shredded Monterey jack cheese 1/2 cup
- 1 ounce grated Parmesan cheese 1/4 cup
- 4 about 1-inch thick center-cut bone-in pork chops (10 to 12 ounces each)
- 2 tablespoons olive oil divided
- ¼ cup dry white wine
Instructions
- Arrange a rack in the middle of the oven and heat the oven to 425°F.
- Tear 4 ounces French or Italian bread into large pieces and place in a blender or food processor fitted with the blade attachment. Pulse into coarse breadcrumbs, then measure out 2 cups (save any remaining for another use).
- Melt 2 tablespoons of the unsalted butter in a medium skillet over medium heat. Add the breadcrumbs and season with 1/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Cook, stirring often, until toasted and lightly browned, about 3 minutes. Add 2 finely chopped medium scallions, 1 minced garlic clove, and 2 teaspoons coarsely chopped fresh thyme leaves, and cook until the scallions are softened, about 1 minute.
- Add 1/2 cup of the low-sodium chicken broth. Cook, stirring occasionally, until the broth is absorbed, about 30 seconds. Transfer to a medium bowl and let cool slightly. Add 2 tablespoons coarsely chopped fresh parsley leaves, 2 ounces shredded Monterey Jack cheese, and 1 ounce finely grated Parmesan cheese, and stir to combine.
- Working with one pork chop at a time, place one hand flat on top of the pork chop with the bone side facing away from you. Use a thin, sharp knife (such as a boning knife) to cut a large pocket in the pork chop, going all the way to the bone.
- Evenly and firmly fill the pockets with the stuffing. Press the top of the chops with your palm to flatten for even browning, but do not let the stuffing come to the edge (it will naturally push out a little as the chops cook). Season the chops all over with the remaining 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until very hot but not smoking. Add 2 of the pork chops and cook until well browned, 3 to 4 minutes per side (they will not be cooked through). Transfer to a rimmed baking sheet. Add the remaining 1 tablespoon olive oil to the pan and repeat browning the remaining 2 pork chops and transferring to the baking sheet.
- Place the baking sheet in the oven and roast until the pork chops are just cooked through, 5 to 15 minutes. Let rest for 5 minutes. Meanwhile, do not clean the skillet but remove any bits of stuffing. Make the pan sauce.
- Return the skillet to medium heat. Carefully pour in 1/4 cup dry white wine. Simmer, scraping up any browned bits from the bottom of the pan, and cook until syrupy, about 1 minute. Add the remaining 3/4 cup chicken broth and simmer until reduced by two-thirds (to about 1/3 cup), 3 to 4 minutes.
- Remove the skillet from the heat. Add the remaining 1 tablespoon unsalted butter and swirl the skillet until the butter is fully melted and combined. Taste and season with kosher salt and black pepper as needed. Serve the sauce over the chops.
Notes
Storage: The cooked chops can be refrigerated in an airtight container for up to 4 days. Reheat in a skillet, covered, or in the microwave just until warm to prevent the meat from becoming dry or tough.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
