Stuffed Pork Chops Recipe

Pork chops: Thick cut pieces are essential for creating a pocket to hold the stuffing.

Bread crumbs: Provides a crunchy texture and helps bind the stuffing mixture.

Parmesan cheese: Adds a rich, nutty flavor to the stuffing.

Parsley: Freshly chopped to add a burst of color and flavor.

Garlic: Minced to infuse the stuffing with a robust, aromatic taste.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the stuffing.

Olive oil: Used for searing the pork chops to a golden brown.

When cutting a pocket into the pork chops, make sure to use a sharp knife and cut slowly to avoid piercing through the other side. This will help ensure that the stuffing stays inside during cooking. Additionally, when searing the pork chops in the skillet, make sure the olive oil is hot enough to create a nice golden crust, which will lock in the juices and add extra flavor.

• thick cut pork chops - Substitute with boneless chicken breasts: Boneless chicken breasts can be stuffed similarly and provide a leaner protein option.

• bread crumbs - Substitute with crushed crackers: Crushed crackers can provide a similar texture and flavor to bread crumbs.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a similar texture and a slightly stronger flavor, making it a good alternative.

• fresh chopped parsley - Substitute with fresh chopped cilantro: Cilantro offers a fresh, vibrant flavor that can complement the dish similarly to parsley.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor if fresh garlic is not available.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper can provide a similar spiciness without altering the color of the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and healthy fat profile, making it a good alternative for cooking.

• Allow the stuffed pork chops to cool completely before storing. This helps prevent condensation, which can make the bread crumb mixture soggy.
• Wrap each pork chop individually in plastic wrap or aluminum foil to maintain freshness and prevent freezer burn.
• Place the wrapped pork chops in an airtight container or a heavy-duty freezer bag. Label with the date to keep track of storage time.
• Store in the refrigerator for up to 3 days if you plan to eat them soon. For longer storage, place in the freezer where they can last up to 3 months.
• To reheat, thaw frozen pork chops in the refrigerator overnight. Preheat your oven to 350°F (175°C). Place the pork chops in a baking dish, cover with foil, and bake for 15-20 minutes or until heated through.
• For a quicker option, you can reheat in the microwave. Place the pork chops on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2-3 minutes, checking frequently to avoid overcooking.
• If you prefer a crispy exterior, you can reheat the pork chops in a skillet. Heat a small amount of olive oil over medium heat and cook the pork chops for 3-4 minutes per side until warmed through and crispy.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the stuffed pork chops in an oven-safe dish and cover with aluminum foil to prevent them from drying out.
  3. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (74°C).
  4. Remove the foil for the last 5 minutes to crisp up the bread crumb topping.

• Microwave Method:

  1. Place the pork chops on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. Let them rest for a minute before serving to allow the heat to distribute evenly.

• Skillet Method:

  1. Heat a small amount of olive oil in a skillet over medium heat.
  2. Place the stuffed pork chops in the skillet and cover with a lid.
  3. Heat for about 5-7 minutes, flipping halfway through to ensure both sides are warmed.
  4. Check the internal temperature to ensure it reaches 165°F (74°C).

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pork chops in the air fryer basket in a single layer.
  3. Heat for 8-10 minutes, flipping halfway through to ensure even reheating.
  4. Check the internal temperature to ensure it reaches 165°F (74°C).

• Sous Vide Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the stuffed pork chops in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and quickly sear in a hot skillet with olive oil for 1-2 minutes per side to restore the crispiness.

• Oven: Used to bake the stuffed pork chops at a consistent temperature of 375°F (190°C).

• Mixing bowl: Utilized to combine bread crumbs, parmesan cheese, parsley, garlic, salt, and pepper.

• Knife: Essential for cutting a pocket into each pork chop for stuffing.

• Skillet: Needed to sear the pork chops on both sides until they are golden brown.

• Tongs: Helpful for flipping the pork chops in the skillet without piercing the meat.

• Baking dish: Used to transfer the seared pork chops into the oven for baking.

• Measuring cups: Necessary for accurately measuring the bread crumbs and parmesan cheese.

• Measuring spoons: Required for measuring the parsley, garlic, salt, and pepper.

• Cutting board: Provides a safe surface for chopping parsley and mincing garlic.

• Garlic press: Handy for mincing the garlic clove efficiently.

• Spatula: Useful for transferring the stuffed pork chops from the skillet to the baking dish.

• Meat thermometer: Ensures the pork chops are fully cooked by checking the internal temperature.

• Cooling rack: Allows the pork chops to rest properly after baking.

Prepare the filling: Mix the bread crumbs, parmesan cheese, parsley, garlic, salt, and pepper ahead of time and store in an airtight container.

Pre-cut pockets: Ask your butcher to cut pockets in the pork chops to save time and ensure uniformity.

Use a thermometer: Use a meat thermometer to check for doneness quickly, aiming for an internal temperature of 145°F (63°C).

One-pan method: Sear the pork chops in an oven-safe skillet, then transfer directly to the oven to reduce dishwashing.