Free: 5 Secrets To Fast Healthy Dinners
Get It Now
This post may contain affiliate links, which help keep this content free. (Full disclosure)
If you want to elevate regular baked pork chops, this baked stuffed pork chops recipe makes a deliciously upscale dinner with simple ingredients — perfect for weeknights and date nights alike! Similar to spinach stuffed chicken breast, cooking stuffed pork chops in the oven upgrades a plain protein with an easy, cheesy filling.
This recipe for stuffed pork chops is included in the new Simple Keto Meals For Beginners cookbook! My friend, Lisa MarcAurele at Low Carb Yum, created this book with a focus on small batch recipes with big flavor and easy prep. Find 125 low carb dishes featuring delicious appetizers, sides, desserts, meatless meals, and so much more.
Why You’ll Love This Baked Stuffed Pork Chops Recipe
- Mouthwatering mushroom Swiss cheese flavor
- Creamy stuffing with tender pork
- Simple ingredients found at any grocery store
- Done in under 30 minutes
- Naturally low carb and gluten-free, but equally great for “regular” diets
- Easy, elegant weeknight dinner!
Ingredients You’ll Need
This section explains how to choose the best ingredients cooking stuffed pork chops, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Boneless Pork Chops – Make sure to get thick-cut pork chops, so that you can easily slice them for filling. To bake pork chops with stuffing, this recipe uses boneless meat. Learn more about choosing pork chops in my posts about pan seared pork chops and baked pork chops.
- Mushrooms – I use my sauteed mushrooms recipe for extra flavor, but any canned or cooked sliced mushrooms (such as oven roasted mushrooms) will work. Canned is a shortcut that doesn’t require cooking, but in my opinion the taste is worse than fresh cooked mushrooms. Lisa’s recipe calls for 5 or 6-ounce chops, but mine were larger (8 ounces), so I increased the amount of mushrooms in the stuffing for mine from 1/3 cup to 1/2 cup. You may have leftover filling if you use small chops.
- Swiss Cheese – You can use pre-sliced cheese or shredded. If using sliced, chop it so it will mix more easily into the stuffing. If you’re not a fan of Swiss, other types of cheese will work as well.
- Parsley – With such a simple ingredient list, the flavor of fresh parsley (versus dried) tastes best.
- Olive Oil – Used for browning the baked stuffed pork at the end on the stove top. I use extra virgin olive oil, but any neutral cooking oil you prefer will work. Avoid using butter, which will burn too much.
- Sea Salt & Black Pepper – For easy seasoning on the meat. Kosher salt is also fine instead of sea salt. If using plain mushrooms instead of my sauteed mushrooms recipe, you will need to add an additional 1/4 teaspoon of salt to the filling.
- Toothpicks – These will help keep the filling inside the chops during cooking.
VARIATION: Using bone-in vs. boneless chops.
Boneless chops make for easier serving and take less time to cook, but a bone-in chop can be more flavorful. Choose the one that works best for you!
How To Cook Stuffed Pork Chops In The Oven
This section shows how to bake stuffed pork chops, with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Slice. Use a sharp knife to slice a pocket into the fatty side of each pork chop, starting in the middle and fanning outward. Be careful not to slice through the other side.
- Make stuffing mixture. Stir cooked mushrooms, cheese, and parsley together in a bowl.
- Stuff pork chops. Stuff filling into the chops. Secure with toothpicks and place onto a small casserole dish (or a rimmed baking sheet).
- Bake. Cook stuffed pork chops in the oven until they are no longer pink. Gently remove toothpicks.
TIP: Cook until internal temperature reaches 140 degrees F, slightly underdone.
Internal temperature will rise more during the final step, so do not cook to full doneness (which is 145 degrees F) in the oven.
- Brown. Heat oil in a cast iron pan until shimmering. Sear stuffed pork chops briefly on each side until golden brown.
How Long To Cook Stuffed Pork Chops?
Cooking time for stuffed pork chops is approximately 15-20 minutes in the oven at 350 degrees F, depending on the chop thickness. For a nicely browned outside and juicy inside, cook chops in the oven until internal temperature reaches 140 degrees F, followed by pan searing for 30-60 seconds per side, until internal temperature reaches 145 degrees F. Always use a meat thermometer to check for doneness.
Variations For Stuffed Pork Chop Recipes
There are so many ways to change up the stuffing in this recipe! Try these easy swaps.
- Use different cheeses – Try parmesan cheese, cream cheese, feta, or mozzarella cheese instead of Swiss.
- Try other veggies – Substitute chopped spinach or other leafy greens, sun dried tomatoes, caramelized onions, roasted red peppers, roasted garlic, or celery instead of mushrooms.
- Add spices – Mix poultry seasoning, onion powder, or paprika (to taste) into the filling.
- Use other herbs – Thyme or rosemary would work well in this recipe.
- Make it meaty – Add browned sausage (one 5-6 ounce link, broken up into crumbles) or cooked bacon to the filling instead of mushrooms.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Meal prep: Prepare stuffing and stuff pork chops. Wrap uncooked chops tightly, then store in a freezer safe container for up to 3 months. Thaw overnight before cooking as instructed.
- Reheat: Warm chops in a 350 degree F oven or on low power in the microwave, until heated though.
- Freeze: Wrap chops tightly and keep in the freezer for up to 3 months.
What To Serve With Stuffed Pork Chops
Baked stuffed pork chops are so easy to pair with sides! Try these ideas.
- Simple Veggies – Sauteed zucchini (pictured above), smashed brussels sprouts, air fryer broccoli, or oven roasted green beans all pair well with this dish.
- Breads – Add your favorite rolls or biscuits on the side! For my low carb lifestyle, I serve this pork with fathead dinner rolls, almond flour biscuits, or keto cornbread.
- Potatoes & Swaps – Traditional roasted potatoes pair well for regular diets, or for healthier options, try mashed cauliflower, roasted rutabaga, or sauteed radishes.
More Easy Pork Recipes
Now that you know how to make stuffed pork chops baked, enjoy these other mouthwatering pork recipes for easy dinners!
Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
Baked Stuffed Pork Chops (Quick & Easy!)
This juicy baked stuffed pork chops recipe is so elegant and easy! Learn how to make stuffed pork chops in the oven with a cheesy mushroom filling, in less than 30 minutes.
Prep: 10 minutes
Cook: 16 minutes
Total: 26 minutes
Servings: 2 (adjust to scale recipe)
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (176 degrees C).
Slice a pocket into the fat side of each pork chop, being careful not to slice all the way through.
Season the outside of the pork with salt and pepper.
In a medium bowl, stir together the sauteed mushrooms, cheese, and parsley.
Stuff the mushroom mixture into the pork pockets and hold shut with toothpicks.
Place the pork chops on a rimmed baking sheet or small casserole dish. Bake for 15-20 minutes, until no longer pink and internal temperature reaches 140 degrees F using a meat thermometer. Gently remove the toothpicks.
Heat the olive oil in a 10-inch cast iron skillet over medium-high heat, until shimmering. Place the stuffed pork chops onto the skillet and cook for 30-60 seconds per side, until golden brown.
Amount per serving. Serving size in recipe notes above.
Total Carbs 2.9g
Net Carbs 2.2g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂