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If you want to elevate regular baked pork chops, this baked stuffed pork chops recipe makes a delicious upscale dinner with simple ingredients — perfect for weeknights and date nights alike! It comes from my friend, Lisa’s, new Simple Keto Meals For Beginners cookbook. Similar to spinach stuffed chicken breast, cooking stuffed pork chops in the oven transforms a plain protein with an easy, cheesy filling.
Stuffed Pork Chops Recipe: Why You’ll Love It
- Mouthwatering mushroom Swiss cheese flavor
- Creamy stuffing with tender pork
- Simple ingredients found at any grocery store
- Done in under 30 minutes
- Naturally low carb and gluten-free, but equally great for “regular” diets
- Easy, elegant weeknight dinner!
Ingredients & Substitutions
This section explains how to choose the best ingredients cooking stuffed pork chops, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Boneless Pork Chops – Make sure to get thick-cut pork chops, so that you can easily slice them for filling. To bake pork chops with stuffing, this recipe uses boneless meat. Learn more about choosing pork chops in my posts about pan seared pork chops and baked pork chops.
- Mushrooms – I use my sauteed mushrooms recipe for extra flavor, but any canned or cooked sliced mushrooms (such as oven roasted mushrooms) will work. Canned is a shortcut that doesn’t require cooking, but in my opinion the taste is worse than fresh cooked mushrooms. Lisa’s recipe calls for 5 or 6-ounce chops, but mine were larger (8 ounces), so I increased the amount of mushrooms in the stuffing for mine from 1/3 cup to 1/2 cup. You may have leftover filling if you use small chops.
- Swiss Cheese – You can use pre-sliced cheese or shredded. If using sliced, chop it so it will mix more easily into the stuffing. If you’re not a fan of Swiss, other types of cheese will work as well.
- Parsley – With such a simple ingredient list, the flavor of fresh parsley (versus dried) tastes best.
- Olive Oil – Used for browning the baked stuffed pork at the end on the stove top. I use extra virgin olive oil, but any neutral cooking oil you prefer will work. Avoid using butter, which will burn too much.
- Sea Salt & Black Pepper – For easy seasoning on the meat. Kosher salt is also fine instead of sea salt. If using plain mushrooms instead of my sauteed mushrooms recipe, you will need to add an additional 1/4 teaspoon of salt to the filling.
- Toothpicks – These will help keep the filling inside the chops during cooking.
VARIATION: Using bone-in vs. boneless chops.
Boneless chops make for easier serving and take less time to cook, but a bone-in chop can be more flavorful. Choose the one that works best for you!
How To Cook Stuffed Pork Chops In The Oven
This section shows how to bake stuffed pork chops, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Slice. Use a sharp knife to slice a pocket into the fatty side of each pork chop, starting in the middle and fanning outward. Be careful not to slice through the other side.
- Make stuffing mixture. Stir cooked mushrooms, cheese, and parsley together in a bowl.
- Stuff pork chops. Stuff filling into the chops. Secure with toothpicks and place onto a small casserole dish (or a rimmed baking sheet).
- Bake. Cook stuffed pork chops in the oven until they are no longer pink. Gently remove toothpicks.
TIP: Cook until internal temperature reaches 140 degrees F, slightly underdone.
Internal temperature will rise more during the final step, so do not cook to full doneness (which is 145 degrees F) in the oven.
- Brown. Heat oil in a cast iron pan until shimmering. Sear stuffed pork chops briefly on each side until golden brown.
How Long To Cook Stuffed Pork Chops?
Cooking time for stuffed pork chops is approximately 15-20 minutes in the oven at 350 degrees F, depending on the chop thickness. For a nicely browned outside and juicy inside, cook chops in the oven until internal temperature reaches 140 degrees F, followed by pan searing for 30-60 seconds per side, until internal temperature reaches 145 degrees F. Always use a meat thermometer to check for doneness.
Variations For Stuffed Pork Chop Recipes
There are so many ways to change up the stuffing in this recipe! Try these easy swaps.
- Use different cheeses – Try parmesan cheese, cream cheese, feta, or mozzarella cheese instead of Swiss.
- Try other veggies – Substitute chopped spinach or other leafy greens, sun dried tomatoes, caramelized onions, roasted red peppers, roasted garlic, or celery instead of mushrooms.
- Add spices – Mix poultry seasoning, onion powder, or paprika (to taste) into the filling.
- Use other herbs – Thyme or rosemary would work well in this recipe.
- Make it meaty – Add browned sausage (one 5-6 ounce link, broken up into crumbles) or cooked bacon to the filling instead of mushrooms.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Meal prep: Prepare stuffing and stuff pork chops. Wrap uncooked chops tightly, then store in a freezer safe container for up to 3 months. Thaw overnight before cooking as instructed.
- Reheat: Warm chops in a 350 degree F oven or on low power in the microwave, until heated though.
- Freeze: Wrap chops tightly and keep in the freezer for up to 3 months.
What To Serve With Stuffed Pork Chops
Baked stuffed pork chops are so easy to pair with sides! Try these ideas.
- Simple Veggies – Sauteed zucchini (pictured above) or just sauteed vegetables in general, smashed brussels sprouts, air fryer broccoli, or oven roasted green beans all pair well with this dish.
- Breads – Add your favorite rolls or biscuits on the side! For my low carb lifestyle, I serve this pork with fathead dinner rolls, almond flour biscuits, or keto cornbread.
- Potatoes & Swaps – Traditional roasted potatoes or Instant Pot baked potatoes pair well for regular diets, or for healthier options, try mashed cauliflower, roasted rutabaga, or sauteed radishes.
More Easy Pork Recipes
Now that you know how to make stuffed pork chops baked, enjoy these other mouthwatering pork recipes for easy dinners!
- Cast Iron Skillet – My favorite for creating a golden brown crust on pork chops.
- Small Baking Dish – Pictured above! It’s the perfect size for the two pork chops in this recipe.
- Rimmed Baking Sheet – I use this one all the time for sweet and savory recipes.
- Meat Thermometer – Essential for ensuring meat reaches a safe temperature without overcooking.
Baked Stuffed Pork Chops Recipe In The Oven
Stuffed Pork Chops (Quick & Easy!)
This juicy baked stuffed pork chops recipe is elegant, easy, and takes less than 30 minutes. You'll love the cheesy mushroom filling!
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (176 degrees C).
Slice a pocket into the fat side of each pork chop, being careful not to slice all the way through.
Season the outside of the pork with salt and pepper.
In a medium bowl, stir together the sauteed mushrooms, cheese, and parsley.
Stuff the mushroom mixture into the pork pockets and hold shut with toothpicks.
Heat the olive oil in a 10-inch cast iron skillet over medium-high heat, until shimmering. Place the stuffed pork chops onto the skillet and cook for 30-60 seconds per side, until golden brown.
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Serving size: 1 stuffed pork chop
Recipe from Low Carb Yum Simple Keto Meals For Beginners.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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