Stuffed Pork Chops Recipe

Pork chops: Thick-cut, bone-in pork chops are ideal for this recipe as they provide enough space to create a pocket for the stuffing.

Bread crumbs: Seasoned bread crumbs add flavor and texture to the stuffing mixture.

Cheese: Shredded cheese, such as cheddar, melts beautifully inside the pork chops, adding a rich, creamy element.

Olive oil: Used for searing the pork chops, giving them a nice, golden-brown crust.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the seasoning.

When cutting a pocket into the pork chops, use a sharp knife and make a small incision on the thickest side. Gently wiggle the knife back and forth to create a larger pocket inside without enlarging the opening too much. This will help keep the stuffing secure during cooking.

• bone-in, thick cut pork chops - Substitute with bone-in, thick cut chicken breasts: Chicken breasts can be stuffed similarly and provide a leaner alternative while maintaining the structure needed for stuffing.

• seasoned bread crumbs - Substitute with crushed crackers: Crushed crackers can add a similar texture and flavor, especially if you season them with herbs and spices.

• seasoned bread crumbs - Substitute with panko bread crumbs: Panko bread crumbs offer a lighter, crunchier texture that can enhance the stuffing.

• cheddar or your choice shredded cheese - Substitute with mozzarella cheese: Mozzarella melts well and provides a creamy texture that complements stuffed dishes.

• cheddar or your choice shredded cheese - Substitute with gouda cheese: Gouda has a rich, buttery flavor that can add depth to the stuffing.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil with a high smoke point, suitable for searing and cooking.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor, though you may need to adjust the quantity to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, often used in lighter-colored dishes to maintain appearance.

• Allow the stuffed pork chops to cool completely before storing or freezing. This helps to prevent condensation, which can lead to sogginess.

• For short-term storage, place the pork chops in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Store them in the refrigerator for up to 3-4 days.

• If you plan to freeze the stuffed pork chops, wrap each chop individually in plastic wrap, ensuring there are no air pockets. Then, place the wrapped chops in a freezer-safe bag or container. Label with the date and contents.

• To reheat refrigerated pork chops, preheat your oven to 350°F (175°C). Place the chops in a baking dish, cover with aluminum foil to retain moisture, and bake for 15-20 minutes or until heated through.

• For reheating frozen stuffed pork chops, it's best to thaw them in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated chops. If you're in a hurry, you can reheat from frozen by baking at 350°F (175°C) for 30-35 minutes, covered with foil.

• Avoid microwaving the pork chops as it can make the meat tough and dry. If you must use a microwave, do so on a low power setting and check frequently to avoid overcooking.

• When reheating, ensure the internal temperature of the stuffed pork chops reaches at least 145°F (63°C) to ensure they are safe to eat.

• Pair your reheated stuffed pork chops with fresh vegetables or a side of mashed potatoes to complete your meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the stuffed pork chops in an oven-safe dish and cover with aluminum foil to retain moisture.
  3. Heat for 15-20 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 crumbs.

• Microwave Method:

  1. Place the stuffed pork chops on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, then check the temperature.
  4. Continue heating in 1-minute intervals until the internal temperature reaches 165°F (74°C).

• Skillet Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Place the stuffed pork chops in the skillet and cover with a lid.
  3. Heat for 5-7 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stuffed pork chops in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, checking halfway through, until the internal temperature reaches 165°F (74°C).

• Sous Vide Method:

  1. Preheat your sous vide machine 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 1 hour.
  4. Remove from the bag and quickly sear in a hot skillet with olive oil for 1-2 minutes per side to crisp up the bread crumbs.

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

• Sharp knife: Essential for cutting a pocket into each pork chop without cutting all the way through.

• Mixing bowl: Used to combine the bread crumbs, shredded cheese, salt, and pepper.

• Toothpicks: Helpful for securing the stuffed pork chops to keep the filling inside during cooking.

• Skillet: Used to sear the pork chops on medium-high heat to achieve a nice crust.

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

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

• Meat thermometer: Useful to check the internal temperature of the pork chops to ensure they are cooked through.

• Cutting board: Provides a stable surface for cutting the pockets into the pork chops.

• Measuring cups: Used to measure out the bread crumbs and shredded cheese accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

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

Pre-cut pockets: Cut pockets in the pork chops the night before and refrigerate them to save time on prep day.

Preheat the oven: Start preheating your oven while you prepare the stuffing mixture to save time.

Use a meat thermometer: Check the internal temperature of the pork chops to ensure they are cooked through, reducing the need for guesswork and overcooking.

Batch searing: Sear multiple pork chops at once in a large skillet to cut down on cooking time.