Overwhelmed by the dinner rush? These stuffed baked pork chops deliver restaurant-quality flavor with minimal effort. Our method ensures juicy, perfectly cooked chops every time, even on your busiest evenings. One pan, simple ingredients, and maximum flavor make this your new go-to family meal.
Why This Recipe Works
- One-pan preparation means less cleanup and more time with your family after dinner
- The stuffing locks in moisture, preventing dry pork chops that disappoint everyone at the table
- Using pantry staples keeps grocery trips minimal and costs under control
- Baking instead of pan-frying reduces active cooking time and kitchen mess
- Customizable stuffing means everyone gets their favorite flavors without extra work
Ingredients
- 4 bone-in pork chops, 1-inch thick
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup diced onion
- 1/4 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Equipment Needed
- Baking dish (9×13 inch)
- Mixing bowls
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Aluminum foil
- Kitchen thermometer
Instructions
Prepare the Pork Chops and Stuffing
Start by preheating your oven to 375°F and grabbing your baking dish – no need to grease it since we’ll be using foil. Take your four bone-in pork chops and use a sharp knife to carefully cut a pocket into each one, slicing horizontally through the side but stopping about 1/2 inch from the edges to create a pouch. In a medium mixing bowl, combine 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 2 minced garlic cloves, 1/4 cup diced onion, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour in 1/4 cup chicken broth and 2 tablespoons olive oil, then mix everything until the breadcrumbs are evenly moistened but not soggy. The mixture should hold together when pressed but still be somewhat crumbly. Tip: If you’re short on time, use pre-minced garlic from a jar and pre-diced onions from the freezer section – they work perfectly fine here and save valuable prep minutes.
Stuff and Season the Pork Chops
Now take your prepared pork chop pockets and gently open them up. Using a spoon or your hands, divide the stuffing mixture evenly among the four chops, packing about 1/4 to 1/3 cup into each pocket. Don’t overstuff them – you want to leave enough room to seal the edges properly. Press the edges of the pocket together firmly to close them, using your fingers to ensure the stuffing stays inside during baking. If you’re having trouble getting them to stay closed, you can secure them with toothpicks, but I find that proper packing usually does the trick. Once stuffed, rub the outside of each pork chop with a little additional olive oil, then sprinkle with the remaining 1/4 teaspoon paprika and an extra pinch of salt and pepper. The paprika will give them that beautiful golden color while adding subtle smoky flavor.
Arrange and Initial Baking
Place your stuffed pork chops in the baking dish, making sure they aren’t touching each other – this allows for even heat circulation and proper browning. Cover the entire dish tightly with aluminum foil, crimping the edges around the baking dish to create a good seal. This foil tent is crucial because it traps steam and keeps the pork chops incredibly moist during the initial cooking phase. Slide the covered dish into your preheated 375°F oven and set your timer for 25 minutes. During this time, the pork will cook through gently while the stuffing absorbs flavors and heats thoroughly. Tip: If you’re multitasking (and let’s be real, what parent isn’t?), set a loud timer because it’s easy to lose track of time when you’re also helping with homework or dealing with laundry.
Uncover and Finish Baking
After 25 minutes, carefully remove the baking dish from the oven – watch out for the steam when you open the foil! The pork chops should be partially cooked but still pale at this point. Remove and discard the foil, then return the uncovered dish to the oven for another 15-20 minutes. This uncovered baking time is when the magic happens – the exterior will develop a beautiful golden-brown crust while the interior stays juicy. Keep an eye on them during these final minutes, looking for that perfect caramelized color on the breadcrumb stuffing that peeks out from the pockets. The aroma filling your kitchen will tell you they’re getting close to done.
Check Doneness and Rest
When the timer goes off, it’s crucial to verify the pork is fully cooked. Insert an instant-read thermometer into the thickest part of the pork chop (avoiding the stuffing area) – it should read 145°F for perfectly safe, juicy pork. If you don’t have a thermometer, make a small cut near the bone to check that the meat is white with clear juices, not pink. Once they reach the right temperature, transfer the pork chops to a clean plate or cutting board and let them rest for 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Tip: Use this resting time to quickly steam some frozen vegetables or toss a simple salad to round out your meal.
Tips and Tricks
If you want to get ahead on busy weeks, you can prepare the stuffing mixture up to two days in advance and store it covered in the refrigerator. The flavors actually improve as they meld together. When ready to use, let it come to room temperature for about 30 minutes before stuffing your pork chops. For even faster weeknight prep, ask your butcher to cut the pockets in the pork chops for you – most grocery store meat counters will do this for free if you ask nicely. If you’re dealing with picky eaters, consider making two different stuffing variations – divide the mixture and add different ingredients to each batch, then mark which pork chop has which stuffing with different colored toothpicks. When working with the stuffing, if it seems too dry, add another tablespoon of chicken broth; if too wet, add a few more breadcrumbs until you reach the right consistency. For extra crispy topping, during the last 5 minutes of baking, sprinkle a little additional Parmesan cheese over the pork chops and switch your oven to broil – but watch carefully as it can burn quickly. If you have leftovers (which is rare in my house), store them in an airtight container for up to 3 days and reheat in a 350°F oven for best results, though they’re also delicious cold in sandwiches the next day. For food safety, always use separate cutting boards and utensils for raw pork and other ingredients, and wash everything thoroughly with hot soapy water after preparation.
Recipe Variations
- Apple and Sage Version: Replace the Parmesan with 1/2 cup finely chopped apples and 1 tablespoon fresh sage for a sweet-savory twist that kids usually love. The natural sweetness of apples balances perfectly with the pork.
- Spinach and Feta Option: Mix in 1/2 cup chopped frozen spinach (thawed and squeezed dry) and 1/2 cup crumbled feta cheese instead of Parmesan for a Mediterranean flair that feels fancy but comes together quickly.
- Southwestern Style: Add 1/4 cup corn kernels, 2 tablespoons chopped green chilies, and 1/2 teaspoon cumin to the stuffing mixture, then top with Monterey Jack cheese during the last 5 minutes of baking for a Tex-Mex inspired dinner.
- Mushroom and Swiss: Sauté 1/2 cup chopped mushrooms with the onions before adding to the stuffing, and use Swiss cheese instead of Parmesan for a rich, earthy flavor profile that tastes more complicated than it actually is.
- Gluten-Free Adaptation: Simply replace the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers, and ensure your chicken broth is certified gluten-free for family members with dietary restrictions.
Frequently Asked Questions
Can I use boneless pork chops instead of bone-in?
Absolutely, boneless pork chops work well too, though they may cook slightly faster. Bone-in chops tend to stay juicier and have more flavor, but when you’re in a hurry, boneless is perfectly fine. Just reduce the initial covered baking time to about 20 minutes and check for doneness after 10-15 minutes of uncovered baking. The internal temperature should still reach 145°F regardless of whether you use bone-in or boneless. If using boneless, make sure your pocket-cutting is extra careful since there’s no bone to guide your knife – cut about three-quarters of the way through rather than creating a full pocket to prevent the stuffing from falling out.
What if I don’t have fresh parsley?
No problem – this is real life cooking, not a cooking show! You can substitute 1 tablespoon dried parsley for the 1/4 cup fresh, though the flavor will be slightly less bright. Other fresh herbs like basil, cilantro, or even green onions would work in a pinch, or you can simply omit it altogether and the recipe will still turn out delicious. The key is not to let missing one ingredient stop you from making dinner – adaptability is the secret weapon of busy family cooks. If using dried herbs, remember they’re more concentrated, so use about one-third the amount of fresh.
How can I tell if the pork is done without a thermometer?
While I highly recommend investing in a $10 instant-read thermometer for perfect results every time, you can check doneness by making a small cut near the bone (or in the thickest part for boneless). The meat should be white throughout with clear juices running out, not pink or bloody. Another method is to press the pork chop with your finger – it should feel firm but still have some give, not rock hard. However, these methods aren’t as reliable as a thermometer, which takes the guesswork out and ensures food safety, especially important when cooking for children.
Can I prepare these ahead of time?
Yes, you can assemble the stuffed pork chops up to 24 hours in advance. Prepare them completely through the stuffing and seasoning steps, then cover tightly with plastic wrap and refrigerate. When ready to cook, let them sit at room temperature for 30 minutes before baking as directed, adding a few extra minutes to the cooking time since they’ll be starting from colder. This make-ahead option is perfect for those days when you have 10 minutes in the morning but know the evening will be chaotic with activities and homework.
Summary
These stuffed baked pork chops transform ordinary weeknight dinners into special meals with minimal effort. The one-pan method saves cleanup time while ensuring juicy, flavorful results that please both kids and adults. With customizable stuffings and straightforward techniques, this recipe becomes your secret weapon for stress-free family dining.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
