stuffed pork chops

These Oven Baked Pork Chops are filled with savory cranberry sausage stuffing. They only take 20 minutes to bake and make a perfect easy dinner!

Oven Baked Stuffed Pork Chops

pork chops

olive oil

Stuffing:

onions

celery (cooked until softened)

sausage (diced)

Martin’s Potatobred Stuffing

cream of chicken soup

butter

chicken broth

sour cream

cranberries

rosemary

Salt/Pepper (to taste)

Rosemary

oregano

thyme

sage

nutmeg

pepper

salt

Preheat oven to 400 degrees

Use a pairing knife to slice into the side of each pork chop to create a pocket for the stuffing.

Add all stuffing ingredients to a large bowl until just combined, don’t overmix.

Scoop the stuffing into each pork chop, you’ll be able to stuff it with more than you think! Place the pork chops in a baking dish.

Add 4 Tablespoons of olive oil to a medium bowl along with the pork seasoning ingredients. Use a pastry brush to brush it over the pork chops.

Bake, uncovered, for 15-20 minutes, until the top of the pork chops begin to turn golden brown.

Serve with roasted potatoes and green beans and enjoy!

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!

Stuffed Pork Chops

boneless pork chops (approximately 1-1 1/4 lbs)

oil tomato

spinach leaves

mozzarella cheese

Italian seasoning

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.&nbsp;

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.&nbsp;

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.

Flavor-packed and juicy baked pork chops stuffed with a simple spinach and blue cheese filling. A delicious meal for family and friends to enjoy!

pork pork chops

sweet or smoked paprika

garlic powder

salt and fresh ground pepper, (to taste)

vegetable oil, (divided)

garlic, (minced)

baby spinach

blue cheese

Preheat oven to 400˚F.

Insert a sharp paring knife through each pork chop; carefully cut an opening to create a pocket. Don't cut all the way through.

Season the pork chops with paprika, garlic powder, salt, and pepper. Set aside.

Heat 1 tablespoon oil over medium-high heat in a large oven-safe skillet.

Stir in minced garlic and cook for 20 seconds, or until fragrant.

Add the spinach and cook for 1 minute.

Stir in the blue cheese, season with salt and pepper, and continue to cook for 1 more minute, or until spinach is wilted and cheese has just started to melt.

Remove from heat.

Stuff each pork chop with the prepared spinach mixture and secure the pork chops with toothpicks. I use 6 to 8 toothpicks per pork chop, depending on the size of the chop.

Wipe down the skillet and set it back on the stovetop; heat remaining oil over medium-high heat.

Sear the pork chops in the skillet for 3 minutes per side. You may want to do this in batches because it will be much easier to flip the pork chops over when there's only two pork chops in the skillet.

Transfer all the pork chops to the oven and continue to cook for 10 to 12 more minutes, or until internal temperature of the pork chops reaches 145˚F. Use an Instant Read Thermometer to check for doneness. Do not overcook the pork chops because you&#x27;ll end up with tough, dry pork.

Remove from oven and let stand 5 to 8 minutes.

Serve.

unsalted butter

onion,

breadcrumbs

egg,

parsley

pork chops,

all-purpose flour

vegetable oil

Stuffed Pork Chops made by Trisha and Kelly, as seen on Food Network's Trisha's Southern Kitchen, Season 4.

Melt the butter in a large skillet over medium-high heat. Add the onions and saute until translucent, about 7 minutes. Remove the pan from the heat and stir in the breadcrumbs, salt, pepper and garlic powder. Stir in the beaten egg and parsley.

To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.

Fill the pocket of each chop with the breadcrumb mixture. Secure the openings with toothpicks.

Place the flour in a shallow bowl. Dredge the stuffed chops lightly in the flour, shaking off the excess. Wipe out the skillet used previously for the stuffing and place it over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes per side.

Place a rack in a roasting or baking pan and add water, being careful not to cover the rack with water. Place the chops on the rack and cover the roaster with the lid or aluminum foil. Bake the chops for 1 hour. Let rest, remove the toothpicks and serve.

Trisha loves life. I know i do and i love to eat and cook. I can honestly say this is the best pork chop iv had in my 55 years of life. Thank you for that. Its a must try recipe. It really surprised me on how great it turned out. Pro tip.. add a lil grated parmesan to the stuffing just before inserting in pork. 

I have made this recipe several times now. My wife and I love this recipe. If you've never tried this you won't be sorry. Great recipe.

Easy &amp; tasty.  Only needed 45 minutes in my oven.  Took reviewer’s suggestion &amp; served with a side of cranberry sauce.  

Thank you Trisha Yearwood!!!  Your stuffed pork chops recipe came out great, so juicy!!!<br /><br />I tweaked the stuffing just a bit...to the onions 🌰,  I added celery and combo of panko and Italian breadcrumbs<br /><br />And CHORIZO!!!

Finally - a delicious, moist pork chop.  I tweaked the stuffing recipe and smothered the finished chop with pork gravy.  My husband loved this tender chop.  After dinner we put clean forks away!

Stuffed Spanish Pork Chops are filled to the brim with roasted red peppers, sun dried tomatoes, chorizo, and juicy Gordal olives from Spain. They're an easy to make (and healthy!) dinner recipe that everyone will love!

Stuffed Spanish Pork Chops

pitted Gordal Olives

red peppers

sun-dried tomatoes

garlic (very finely minced)

black pepper (divided)

pork loin chops (at least 1-inch thick)

chorizo Ibérico

manchego cheese

smoked paprika

sea salt

mix ingredients

In a medium-sized bowl, mix together the Spanish Gordal olives, roasted red peppers, sundried tomatoes, parsley, garlic, and ½ teaspoon of black pepper.

stuff the pork

Cut a pocket in each pork loin. Cut from the side that has no fat and stop your cut at the fat cap. Stuff the pork with the chorizo and (if using) the manchego.

season the pork

Divide the filling between the pork chops (they will be very full!) then use toothpicks to secure them so the stuffing doesn&#39;t fall out. Sprinkle the smoked paprika, sea salt, and remaining ½ teaspoon of pepper over the chops.

cook

Heat the olive oil in a large, non-stick or cast iron frying pan over medium-high heat. Add the stuffed pork chops to the pan and let them cook for 5 minutes, or until nicely browned on the one side. Carefully flip them over and let them cook for another 5 minutes. Reduce the heat to medium, cover the pan, and cook for another 10 minutes, or until the middle of the stuffing registers 145 degrees on an instant read meat thermometer.

Grilled Stuffed Pork Chops cooked on a griddle or grill are so easy to make you’re going to wonder why you don’t make them all the time! These gorgeous pork chops are a little different than some of the other recipes you may have seen. I have a feeling that you and in fact, everyone in your family will love them!

Grilled Stuffed Pork Chops

pork chops (bone attached)

light cream cheese (softened)

parmesan cheese

spinach

shallot, finely chopped

garlic, minced

Tbsp oregano

Tbsp Paprika

Tbsp Kosher salt

Tbsp pepper

parsley (chopped) for garnish.

Spray your cast iron griddle with cooking oil...

Spray your cast iron griddle with cooking oil and place it on the grill,preheat to medium-high.

Cut a slit approximately 3 inches deep into...

Cut a slit approximately 3 inches deep into the meaty side of each of the pork chops.

In a small bowl mix together the cream...

In a small bowl mix together the cream cheese, spinach, grated parmesan cheese, shallot, garlic, thyme and, oregano.

Stuff the pork chops with the spinach mixture...

Stuff the pork chops with the spinach mixture dividing it evenly between the 4 chops. Using 3 toothpicks for each chop seal the open edge. I use 3 toothpicks in each so that I know to remove 3 from each before serving!

Season each chop on both sides with kosher...

Season each chop on both sides with kosher salt, pepper, and paprika.

Place your pork chops on the griddle, close...

Place your pork chops on the griddle, close the lid and cook for 7-9 minutes per side. You should have nice grill marks on both sides. The internal temperature of the pork (not the stuffing) should be 160 degrees F.

Remove from the griddle, cover with foil and...

Remove from the griddle, cover with foil and allow to rest for 5 minutes.

These stuffed pork chops are SO good, inspired my a meal I had at a local Italian restaurant stuffed with prosciutto, mozzarella and baby spinach then topped with garlic and breadcrumbs.

Stuffed Baked Pork Chops with Prosciutto and Mozzarella

5 oz center cut boneless pork chops

prosciutto (cut in half (1 oz total))

crushed garlic

tsp kosher salt

black pepper (to taste)

olive oil spray

Preheat oven to 425F.

Cut a deep pocket all the way through one side of the pork chops leaving the sides in tact.

Stuff each with chop with 1/2 slice prosciutto, 1/2 slice cheese and 3 leaves spinach. Season both sides of the chops with salt and pepper then place on a baking sheet. Top with crushed garlic and breadcrumbs and bake 20 minutes.

These baked stuffed pork chops are easy comfort food that tastes like a restaurant-quality meal!

½ of a small apple, peel

½ of a small sweet onion, finely diced

celery,

pork

salt black pepper,

vegetable oil (or canola oil)

Preheat oven to 350°F.

In a large oven-proof skillet, melt butter over medium-high heat. Add apple, onion, and celery; sauté just until tender (about 5-7 minutes).

Meanwhile, prepare the stuffing according to the package instructions. Use a fork to gently combine the prepared stuffing with the sauteed apple, onion, and celery mixture. Set aside.

Use a sharp knife to cut a pocket in each pork chop. Be careful not to slice all of the way through. Pat the pork chops dry with a paper towel. Season on both sides with salt and pepper.

Fill each pork chop with about ¼ cup stuffing (or as much stuffing as you can fit inside). Secure with toothpicks.

Wipe out the skillet that you used to sauté the apples and vegetables. Add the oil to the skillet and heat over medium-high heat. When the oil shimmers, add the pork chops to the pan and brown on both sides, about 3 minutes per side. Work in batches, if necessary, so that you don&#39;t overcrowd the pan.

Arrange all of the browned pork chops in the oven-safe skillet. If you don&#39;t have a big enough skillet to hold all of the chops, or if you don&#39;t have an oven-safe skillet, place the browned pork chops on a greased or parchment-lined rimmed baking sheet.

Transfer the skillet (or baking sheet) to the oven. Bake, uncovered, for 20-25 minutes, or until juices run clear and an instant-read meat thermometer registers 145°F. Remove toothpicks before serving, and garnish with fresh herbs if desired.

These Pork Chops are filled with savory stuffing and topped with mushroom soup; they&#039;re perfect to feed a hungry family!

pork chops (thick-cut, about 1”)

oz box stuffing mix, any flavor (or 2 cups homemade stuffing)

10.5 oz cream of mushroom soup

salt & black pepper (to taste)

Prepare stuffing mix according to box directions. Cool completely.

Season pork chops with salt and pepper. Use a knife to butterfly the pork open and create a pocket for the stuffing.

Place 1/3 cup stuffing into each pork chop  and place in a casserole dish or 9x13 pan. If you have extra stuffing, place in the pan with the pork.

Season each pork chop with pepper and top with condensed mushroom soup.

Bake for about 35* minutes or until the pork is cooked and reaches 145°F with a thermometer.

sugar

brown sugar

water

bacon, chopped

garlic,

rosemary leaves

sage leaves

parsley leaves

cornbread

Salt and black pepper

Stuffed Pork Chops. The NeelysDown Home with the NeelysNY-0305

Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.

In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.

In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.

Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.

OMG, this is amazing. So much flavor, no gravy needed. Can't wait to make again!!!

Excellent, but next time I will completely leave out the rosemary.   It's too overpowering.<div><br /></div>

I made this recipe last night and it was a hit! I used sweet cornbread muffins that I found at the store. I wasn't sure the sweetness would be okay, but it was delicious! I didn't have any dried cranberries, so I chopped up two moist prunes and substituted them, and the taste was amazing. I also  added a few chopped walnuts (pecans would do) to give a little extra "crunch." Like another cook said, the stuffing can be used for many things, and next time I think I will use white raisins soaked in the chicken broth instead of the cranberries. Enjoy!

Really easy to make and very tasty. My GF loved them too.

Spinach and Ricotta Stuffed Pork Chops is a great dinner idea that is quick and easy to make during the weeknights.

Spinach and Ricotta Stuffed Pork Chops

garlic

boiled spinach (squeezed

ricotta cheese

salt (pepper

thyme leaves

Preheat an iron skillet over a medium heat. Add 1 tablespoon of olive oil and minced garlic, stir and let it sizzle for a minute to open up the aroma. Add boiled spinach, squeezed from the excess liquid, and stir it together with the garlic. Remove to a bowl and let it cool off for about 5 minutes.

Meanwhile, wipe out the skillet with a paper towel for the next step.

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Stuffed Spanish Pork Chops

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