Stuffed pork chops might sound like something you’d order at a fancy restaurant, but you can totally pull these off on a random Tuesday night. No special ingredients, no stress – just juicy pork chops, cheesy herb stuffing, and one skillet doing all the heavy lifting.
This recipe takes a classic comfort food and makes it weeknight-easy. I love the mix of cheesy stuffing inside juicy pork – it’s cozy, satisfying, and tastes like you spent hours in the kitchen (but we both know you didn’t). That stuffing mix shortcut? The real MVP of the night.
You can use leftover thanksgiving stuffing to stuff these!
If you love these, try my other favorite pork dinners! Check out Shake and Bake Pork, Easy French Onion Pork Chops, or Apple Pork Chops in Creamy Onion Sauce. Each one has that same cozy, homemade flavor with a fun twist.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Would you like to save this recipe?
Why you’ll love this recipe
This one’s got everything I love in a good dinner – easy, cheesy, and totally family-approved. The boxed stuffing mix keeps things simple, but the melty mozzarella and parmesan make it taste like you went all out. It’s cozy and comforting, the kind of meal that feels like a Sunday dinner even when it’s just a regular weeknight. You can even prep it ahead and pop it in the oven later, which makes life a whole lot easier.
The Best Side dishes for Pork Chops
Serve these stuffed pork chops with mashed potatoes, sautéed green beans, or a skillet mac and cheese. Add a simple garden salad to round out the meal and you’ve got dinner done!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Pork chops. Use thick-cut boneless chops so you can easily cut a pocket for stuffing.
- Garlic powder and onion powder. Add savory flavor to the pork without overpowering it.
- Savory herb stuffing mix. A store-bought mix keeps this recipe fast and foolproof. Any brand or flavor will work. You can make your own stuffing too, or use leftovers!
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat the oven to 375°F and slice a deep pocket into each pork chop, being careful not to cut all the way through. Sprinkle both sides of the chops with garlic powder, onion powder, seasoned salt, and pepper. In a medium saucepan, bring the water and butter to a boil, then remove from the heat and stir in the stuffing mix, mozzarella, parmesan, and scallions until everything is combined. Spoon the stuffing mixture into the pockets of the pork chops, pressing gently to fill.
Heat olive oil in a large oven-safe skillet over medium heat. Add the stuffed pork chops and sear for about 2 minutes per side, until golden brown. Transfer the skillet to the oven and bake for 25 to 30 minutes, or until the pork reaches an internal temperature of 145°F.
What temperature to cook Pork?
Pork chops should be cooked to 145°F when tested with a digital thermometer (affiliate link) in the thickest part
Troubleshooting Guide – Common Problems and Solutions
- Chops overcooked. Always check the internal temperature at 25 minutes. Remove when it hits 145°F.
- Stuffing too dry. Add a tablespoon of extra butter or a splash of broth to moisten.
- No oven-safe skillet. Sear in a regular pan, then move to a baking dish to finish.
Can I air fry these?
If your air fryer is large enough, cook them at 375°F for about 15–18 minutes, checking for that 145°F internal temperature.
Can I use bone-in pork chops?
Yes, as long as they’re thick enough to cut and stuff. Bone-in chops may take a little longer to cook, so just keep an eye on the internal temperature.
Kylee’s Notes
- Use a sharp knife to make the pocket so you don’t cut through the sides.
- Don’t overstuff – just enough to fill the pocket without bursting out.
- Sear the chops until golden for extra flavor and better presentation.
- Let them rest for 5 minutes before serving so the juices stay inside.
- If your skillet isn’t oven-safe, transfer the chops to a baking dish before baking.
How to store leftovers
Refrigerator
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in a 350°F oven for 10-15 minutes or until warmed through.
Freezing
Wrap each pork chop tightly in plastic wrap, then foil, and freeze for up to 3 months. For best results, thaw overnight before reheating.
More recipes to love:
Want some more Pork recipes? Here are a few of our favorites!
- Pork Schnitzel Recipe. A fresh take on an old favorite, this Pork Schnitzel uses a secret ingredient guaranteed to make your family drool!
- Smothered Pork Chops. Smothered pork chops are tender & juicy, covered in a flavorful onion gravy. Slow-cooked while you do other things. This recipe is great for family dinners!
- Italian Style Pork Chops. Fresh mozzarella, peppery arugula, tomatoes and balsamic vinegar come together to amp up your weeknight pork chop dinner.
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Baked Stuffed Pork Chops
Ingredients
- 4 pork chops (thick-cut )
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon seasoned salt
- 1 teaspoon pepper
- 1 1/2 cups water
- 1/4 cup salted butter
- 6 oz stuffing mix (I use a savory herb one)
- 1 cup mozzarella cheese (shredded )
- 1/4 cup parmesan cheese (grated )
- 2 scallions (sliced)
- 2 tablespoons olive oil
Directions
- Get prepped: Preheat the oven to 375°F. Slice a deep pocket into 4 pork chops, being careful not to cut all the way through.
- Season the chops: Mixt together 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 teaspoon seasoned salt, and 1 teaspoon pepper sprinkle both sides with the seasoning.
- Make the stuffing: In a medium saucepan, bring 1 1/2 cups water and 1/4 cup salted butter to a boil. Remove from the heat and stir in 6 oz stuffing mix, 1 cup mozzarella cheese, 1/4 cup parmesan cheese, and 2 scallionsuntil combined.
- Stuff the pork chops: Spoon the stuffing mixture into the pockets of the pork chops, pressing gently to fill.
- Sear the chops: Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat. Add the pork chops and sear for about 2 minutes per side until golden brown.
- Bake to finish: Transfer the skillet to the oven and bake for 25 to 30 minutes, or until the pork reaches an internal temperature of 145°F.
Would you like to save this recipe?
Notes
- Use a sharp knife to make the pocket so you don’t cut through the sides.
- Don’t overstuff – just enough to fill the pocket without bursting out.
- Sear the chops until golden for extra flavor and better presentation.
- Let them rest for 5 minutes before serving so the juices stay inside.
- If your skillet isn’t oven-safe, transfer the chops to a baking dish before baking.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Leave a Reply