If you’re searching for a comforting, impressive, and downright irresistible dinner, look no further than these Best Stuffed Pork Chops. Thick, juicy pork chops filled with a savory herbed stuffing and baked until golden—this dish delivers restaurant-quality flavor with simple, home-friendly steps. Whether you’re cooking for a weeknight family dinner or hosting guests, this recipe checks every box: hearty, flavorful, and surprisingly easy.

Stuffed pork chops have a long-standing place in classic American home cooking. They’re nostalgic yet timeless—perfect for when you want something that feels special without being complicated. The beauty of this dish is in the contrast: tender pork on the outside, rich, savory stuffing on the inside, and a lightly seasoned crust that seals in moisture.

Why You’ll Love These Stuffed Pork Chops

Ultra juicy: Thick-cut pork chops stay tender and moist.
Big flavor: The stuffing is loaded with herbs, garlic, and buttery breadcrumbs.
Great for any occasion: Casual enough for weeknights, elegant enough for guests.
Make-ahead friendly: You can prep the stuffing in advance.
Customizable: Swap herbs, add cheese, or mix in veggies.

This recipe is baked in the oven, which means less mess and more consistent results than pan-frying alone. A quick sear adds color, then the oven finishes the job perfectly.

Ingredients

For the Pork Chops & Filling

4 thick-cut bone-in pork chops (about 1½–2 inches thick)
1 tbsp olive oil
1 tbsp butter
1 small onion, finely diced
2 cloves garlic, minced
1 cup seasoned breadcrumbs
¼ cup chicken broth
1 tbsp fresh parsley, chopped
1 tsp fresh thyme (or ½ tsp dried)
½ tsp dried sage
¼ cup grated Parmesan cheese
Salt and black pepper, to taste
1 egg, lightly beaten

For the Pan Sauce (Optional but Recommended)

½ cup chicken broth
¼ cup heavy cream
1 tsp Dijon mustard
1 tbsp butter

Instructions

Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or oven-safe skillet.
Prepare the Stuffing
In a skillet over medium heat, add olive oil and butter. Sauté onion until soft, about 3–4 minutes. Add garlic and cook 30 seconds more.
Remove from heat and stir in breadcrumbs, broth, parsley, thyme, sage, Parmesan, salt, and pepper. Let cool slightly, then mix in the beaten egg.
Cut the Pork Chops
Using a sharp knife, carefully cut a deep pocket into the side of each pork chop, without slicing all the way through.
Stuff the Chops
Spoon the stuffing mixture into each pocket, pressing gently. Secure with toothpicks if needed.
Season & Sear
Season the outside of each chop with salt and pepper.
In a hot skillet with a little oil, sear chops 2–3 minutes per side until lightly golden.
Bake
Transfer chops to the baking dish. Bake uncovered for 20–25 minutes, until internal temperature reaches 145°F (63°C).
Make the Sauce (Optional)
In the same skillet, add broth, cream, Dijon, and butter. Simmer 3–4 minutes until slightly thickened.
Rest & Serve
Let chops rest 5 minutes. Spoon sauce over the top and serve warm.

Pro Tips for Perfect Stuffed Pork Chops

Use thick-cut pork chops—thin ones won’t hold stuffing well.
Don’t overfill; the stuffing expands slightly.
Let the stuffing cool before adding egg so it doesn’t scramble.
Resting time keeps the pork juicy.

Delicious Variations

Cheesy: Add mozzarella or Gruyère to the stuffing.
Apple & Sage: Mix in finely diced apple for a sweet contrast.
Mushroom Lovers: Sauté mushrooms with the onions.
Low-Carb: Use almond flour and crushed pork rinds instead of breadcrumbs.

What to Serve with Stuffed Pork Chops

Garlic mashed potatoes
Roasted green beans or asparagus
Creamy coleslaw
Buttered corn or wild rice

Fun Food Fact

Stuffed meats date back to ancient Roman cooking, where chefs filled meats with herbs, bread, and spices to stretch ingredients and enhance flavor—just like we do today!

Storage & Reheating

Refrigerate: Up to 3 days in airtight container.
Reheat: 325°F oven for 10–12 minutes, covered.

These Best Stuffed Pork Chops are juicy, savory, and guaranteed to impress. Once you try them, they’ll become a regular in your dinner rotation.