Stuffed Pork Chops

Get ready for the most impressive yet surprisingly simple dinner you’ll make all week. These stuffed pork chops are crispy on the outside, juicy on the inside, and packed with a savory Parmesan-herb filling that’ll make your taste buds dance.

The secret to these show-stopping chops? A perfect sear followed by a gentle oven finish that keeps them tender and moist. Plus, that golden-brown crust and herb-scented stuffing will have everyone thinking you spent hours in the kitchen (when it really only takes about 50 minutes start to finish).

Ingredients

For the Pork:

• 4 bone-in pork loin chops (about 1½-inch thick)
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ cup white whole wheat flour
• 2 tablespoons canola oil

For the Stuffing:

• 1½ tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 large shallot, finely chopped
• ½ teaspoon dry rubbed sage
• ½ cup Italian seasoned whole wheat breadcrumbs
• 3 tablespoons grated Parmesan cheese
• 1 large egg, lightly beaten

Steps

1. Position rack in center of oven and preheat to 325°F (165°C). This lower temperature ensures even cooking without drying out the meat.
2. Pat pork chops thoroughly dry with paper towels – this is crucial for achieving a good sear. Season both sides with 1 teaspoon salt and ¼ teaspoon pepper. Let rest at room temperature for 10 minutes.
3. Heat 1½ tablespoons butter and 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Once butter is foamy (but not brown), add shallot and cook for 3-4 minutes until translucent and soft.
4. Remove from heat and stir in sage, breadcrumbs, and Parmesan. Add beaten egg immediately, stirring constantly to prevent scrambling. The mixture should be moist but not wet.
5. Create pockets in chops by inserting a sharp knife horizontally into the fat edge, moving back and forth to create a 1½-2 inch wide pocket. Don’t cut through!
6. Stuff each pocket with ¼ of the breadcrumb mixture. Secure with toothpicks. If stuffing falls out, simply press it back in.
7. Dredge in flour, shaking off excess. Heat 2 tablespoons canola oil in skillet until shimmering. Sear chops 3 minutes per side until golden brown.
8. Transfer to a roasting pan with a thin layer of water and rack. Cover tightly with foil and bake 25-35 minutes until internal temperature reaches 135°F (57°C). Temperature will rise during resting.
9. Rest covered for 10 minutes before serving. Final temperature should be 145°F (63°C).

Smart Swaps

• Use panko breadcrumbs for extra crunch
• Replace shallot with 2 tablespoons minced onion
• Substitute sage with rosemary or thyme

Make It Diabetes-Friendly

• Use almond flour instead of wheat flour for coating
• Replace breadcrumbs with crushed pork rinds
• Add extra vegetables like spinach to stuffing
• Serve with roasted non-starchy vegetables

Pro Tips

• Let chops come to room temperature before cooking
• Don’t skip the resting period – it’s crucial for juiciness
• Use an instant-read thermometer for perfect doneness
• If stuffing is too dry, add 1 tablespoon chicken broth