Creamy, crunchy, and low-effort, it’s a recipe that makes for the perfect mid-week meal. This baked stuffed pork chops is sure to satisfy everyone at your dining table.
You can never have to many easy and delicious dinner recipes on hand for busy weeknights. You never know when you’ll need to throw something together on a whim, and these delicious baked stuffed pork chops come together in under an hour. Not only are they creamy and crunchy, but they’re the perfect starting point for a well-rounded meal. Add a roasted vegetable and farro salad or make your own apple sauce to accompany this delicious dish.
These pork chops are filled with mushroom and cream cheese which go beautifully with the tender pork and crunchy crust.
Ingredients
- 2 boneless pork chops
- 8 oz champignons, sliced
- 1 sprig rosemary
- ½ onion, chopped
- pinch of salt and pepper
- 2 tbsp olive oil
- 1 clove garlic, chopped
- 1 cup breadcrumbs
- 1 egg
- ½ cup cream cheese
How to Make Baked Stuffed Pork Chops – The Steps
Step 1: Preheat your oven to 400°F. Place the pork chops in between 2 pieces of parchment paper and pound the pork about ½ inch thick. Season the pork chops with salt and pepper on both sides.
Step 2: Heat a large skillet over medium-high heat, then add the olive oil. Add the onions, garlic, and mushroom slices to the hot pan and sauté for 3 minutes or until the mushrooms are soft and browned. Set aside to cool down.
Step 3: In a small bowl, combine the cream cheese and cooked mushrooms. Mix until well combined.
Step 4: Spread the mushroom mixture onto one end of each pork chop and tightly roll the meat with the filling. Set aside.
Step 5: Whisk the egg in a small bowl. Dredge each pork roll into the egg, then coat with the breadcrumbs.
Step 6: Place the breaded pork chops in a casserole and bake in the oven for 20 minutes until golden brown.
Step 7: Remove the pork from the oven and let it rest for 5 minutes before cutting. Enjoy!
Variations
If you’re not a fan of mushrooms or cream cheese, you can still make this stuffed pork chops recipe! Just swap out the stuffing for other ingredients you think would pair well. Here’s a few ideas:
- Spinach and feta: Sauté some garlic, onion, and spinach and then mix it with feta cheese. The creamy, savory filling goes amazingly with these pork chops.
- Apple and sage: A take on pork chops and apple sauce. Just heat some diced apples and onions in butter, then sprinkle some fresh sage over the top. Stuff this mixture into your pork chops for a sweet and savory filling.
- Bacon and cheese: Cream cheese, parmesan, cooked bacon bits, and green onion are combined to make these creamy, cheesy, and meaty filling for your stuffed pork chops. Feel free to use any cheese you have on hand!
- Sundried tomato and basil: You can’t go wrong with chopped sundried tomatoes, parmesan, fresh basil leaves, and garlic – just mix these together and into the pork chop they go.
Serving Suggestions
Pork chops are a great recipe to beef up with side dishes, and served for dinner. I like to serve mine with grilled asparagus and mashed sweet potatoes, but you can really make this meal your own. Serving your protein with a starchy side dish and a veggie side dish never fails.
Make sure you save room for dessert, too! If you’re having guests over or you know you’ll want to polish of your meal with a sweet treat, you can make a dessert, like a classic apple pie, ahead of time.
FAQs
Pork chops should be cooked at a high temperature, otherwise, they will dry out. Since the internal temperature of the pork will continue to rise while resting, take it out from the oven in good time. After cooking, always allow your pork chops to rest otherwise before you cut into them, otherwise they will get tough.
If your pork chops aren’t holding together, you can use toothpicks to secure the stuffing inside the pork chops while cooking. Also, make sure to wrap your pork chops tightly and coat with plenty of breadcrumbs.
I recommend using a meat thermometer to check the internal temperature of the pork chops. Pork chops are safe to eat once the internal temperature 145° F.
How to Store Baked Stuffed Pork Chops
You can keep any leftover pork chops in a tightly sealed plastic bag, plastic wrap, or storage container. Just be sure to let it come to room temperature first, otherwise the condensation will ruin any crispiness in the breading. Keep them in the refrigerator for no more than 4 days. I wouldn’t recommend freezing your pork chops, because you’ll struggle to revive the creamy middle and crispy outside when reheating.
Speaking of reheating, set your oven to 350° at place your pork chops on a lined baking tray. They’ll need about 15 to 20 minutes to heat through and get crispy again.
Baked Stuffed Pork Chops
Ingredients
- 2 boneless pork chops
- 8 oz champignons sliced
- 1 sprig rosemary
- ½ onion chopped
- pinch of salt and pepper
- 2 tbsp olive oil
- 1 clove garlic chopped
- 1 cup breadcrumbs
- 1 egg
- ½ cup cream cheese
Instructions
- Preheat your oven to 400°F. Place the pork chops in between 2 pieces of parchment paper and pound the pork about ½ inch thick. Season the pork chops with salt and pepper from both sides.
- Heat a large skillet over medium-high heat, then add the olive oil. Add the onions, garlic and mushroom slices to the hot pan and sauté for 3 minutes until the mushrooms are soft and browned. Set aside to cool down.
- In a small bowl combine the cream cheese and cooked mushrooms. Mix until well combined.
- Spread the mushroom mixture onto one end of each pork chop and tightly roll the meat with the filling. Set aside.
- Whisk the egg in a small bowl. Dredge each pork roll into the egg, then coat with the breadcrumbs.
- Place the breaded pork chops in a casserole and bake in the oven until golden brown.
- Remove the pork from the oven and let it rest for 5 minutes before cutting. Enjoy!
Nutrition
