Published July 14, 2021.This post may contain affiliate links. Please read my disclosure policy.
These deliciously easy-to-make stuffed pork chops are loaded with flavor and will absolutely blow your guests away.
I am a huge fan of pork and feel it is such a versatile inexpensive cut of protein. If you are looking to try out some new recipes, then definitely try my Smothered Pork Chops or Croque Monsieur.
This is a sponsored conversation written by me on behalf of the Michigan Cherry Committee. The opinions and text are all mine.
Stuffed Pork Chops
Stuffed pork chops are an incredibly versatile dish that consists of an agreed-upon stuffing that is then inserted into a small slit of a bone-in or boneless pork chop. It’s versatile because you can decide on any stuffing you’d like to use.
One of the most important factors in making this a successful recipe is ensuring your pork chops are at least 1” thick. If it’s too thin the stuffing will break through the pork.
Here are some great things to stuff pork chops with:
- Root Vegetables
- Cheese
- Leafy Greens
- Montmorency Dried Cherries
- Crab
- Mushrooms
How To Make Stuffed Pork Chops
Follow these simple instructions for making homemade stuffed pork chops:
Cook some garlic in a small amount of oil over low heat for 1 to minutes.
Add in the baby spinach and cook until wilted.
Next, add cubed bread, dried cherries, salt, and pepper, and cook for 1 to minutes and set aside to slightly cool.
Stir in shredded fontina cheese once it has cooled.
Make a small slice into the side of the pork chop and slice it on the inside from front to back. Do not make the initial slit into the side of the pork chop any bigger than the width of the knife.
Evenly stuff each pork chop with the dried cherry stuffing by pressing it into the slit with your thumbs.
Brown the seasoned pork chops in a large frying pan with oil over high heat for 5-6 minutes or until well browned.
Flip the pork chops over, baste with fresh herb baster, and bake in the oven at 350° for 12-15 minutes or until cooked throughout.
To make the optional sauce, boil some beef stock in a pot over high heat until it is reduced by ¾ or thick.
Stir in whole grain mustard and dried cherries.
Serve the pork chops with the sauce and garnish with chopped parsley.
Montmorency Tart Cherries
Michigan Montmorency tart cherries are homegrown superfruits with science-based benefits. Thanks to years of scientific research, these ruby red orbs have broken out of the pie shell and onto the superfruit stage. This traditional pie ingredient has gained a new reputation – praised for its versatility, nutrient density, and health benefits.
Montmorency tart cherries are available year-round. They are bright red when harvested in the summer and retain that bold color dried, frozen, canned, or juiced. Choosing Michigan Montmorency tart cherries means you’re picking American-grown fruit. Imported tart cherries may travel more than 5,000 miles before reaching your grocery store. 75% of U.S. Montmorency tart cherries are grown locally in the state of Michigan.
How to Find Them
Imported tart cherries are boxed in shipping containers and travel halfway around the world, whereas our locally grown Michigan Montmorency tart cherries go straight from an American farm to your local grocery store.
When locating the packaged dried cherries at your favorite local grocery store, check out the back of the package which will highlight the city or country where they’re from. It’s also very easy to spot the “Montmorency” or Michigan tart cherries right on the front label to imply that they’ve been grown and packaged right here in the US.
Make-Ahead and Storage
Make-Ahead: These are meant to be eaten as soon as they are finished cooking.
How to Reheat: Add the desired amount to a small pan and heat in the oven at 350° F for 10-12 minutes or until warm. You can also heat in the microwave until warm.
How to Store: Cover and keep in the refrigerator for up to 3 days. Cover and freeze for up to 3 months. Thaw in the freezer for 1 day before reheating.
chef notes + tips
- You may use any artisan-style bread you’d like such as sourdough.
- The thick-cut pork chops will be 8-12 ounces in weight.
- Use a paring knife or a boning knife when cutting into the pork.
More Pork Recipes
- Breaded Pork Chops
- Pork Chops with Apples
- Grilled Pork Tenderloin
- Smoked Pork Shoulder
- Croque Madame
Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
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Bone In Stuffed Pork Chops Recipe
5 from 4 votes
These deliciously easy-to-make stuffed pork chops are loaded with flavor and will absolutely blow your guests away.
Servings: 6
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Ingredients
For the Pork:
- 5 tablespoons olive oil
- 3 finely minced cloves of garlic
- 2 cups packed baby spinach
- 1 cup cubed sourdough bread
- ½ cup Montmorency tart cherries
- 1 tablespoon whole grain mustard
- 1 cup shredded fontina cheese
- 6 thick cut bone-in pork chops
- 3 tablespoons unsalted butter
- 2 sprigs each fresh rosemary and thyme
- salt and pepper to taste
For the Sauce:
- 2 cups beef stock
- 1 tablespoon whole grain mustard
- ¼ cup Montmorency tart cherries
Instructions
Preheat the oven to 350°.
Add two tablespoons of olive oil to a large frying pan over low heat and cook the garlic from 1 to 2 minutes or just until done.
Stir in the spinach and cook until it’s wilted, about 4-5 minutes while stirring occasionally.
Add in the bread and cherries and cook for 1 to 2 minutes or until the bread is lightly toasted. Stir in the cheese and mustard.
Season with salt and pepper and set aside until it is slightly cooled.
In the meantime, make a small slice into the side of the pork chop and slice in the inside from front to back. Do not make the initial slit into the side of the pork chop any bigger than the width of the knife.
Evenly stuff each pork chop with the dried cherry stuffing by pressing it into the slit of the pork chops with your thumbs.
Season the pork chops on both sides with salt and pepper.
Add the remaining 3 tablespoons of olive oil to a large frying over high heat. Once it begins to lightly smoke add in the pork chops, and butter, and cook for 5-6 minutes or until well browned.
Flip the pork chops over, baste using the rosemary and thyme by dipping into the rendered fat and butter in the pan and brushing the tops of the pork chops.
Bake the entire pan in the oven at 350° for 12-15 minutes or until cooked throughout.
To make the optional sauce, boil some beef stock in a pot over high heat until it is reduced by ¾ or thick.
Stir in whole grain mustard and dried cherries.
Serve the pork chops with the sauce and garnish with chopped parsley.
Notes
Chef Notes:
Make-Ahead: These are meant to be eaten as soon as they are finished cooking.
How to Reheat: Add the desired amount to a small pan and heat in the oven at 350° F for 10-12 minutes or until warm. You can also heat in the microwave until warm.
How to Store: Cover and keep in the refrigerator for up to 3 days. Cover and freeze for up to 3 months. Thaw in the freezer for 1 day before reheating.
You may use any artisan-style bread you’d like such as sourdough.
The thick-cut pork chops will be 8-12 ounces in weight.
Use a paring knife or a boning knife when cutting into the pork.
Nutrition
Calories: 477kcalCarbohydrates: 16gProtein: 38gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 115mgSodium: 490mgPotassium: 739mgFiber: 2gSugar: 9gVitamin A: 1701IUVitamin C: 4mgCalcium: 169mgIron: 2mg
Course: Main
Cuisine: American, French
Author: Chef Billy Parisi
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13 comments
- Lori Anzine
I have made these pork chops many times. This recipe is absolutly great! Anyone I have served them to have raved about them. You have not tasted anything quite like them with the cherries. 5 stars is not good enough.
- Reply
- LaStarr Heiliger
I am looking forward to making this recipe for a special dinner next week.
Unfortunately I am having trouble finding fontina cheese in anything smaller than a 1/4 of a round ( about 9 lbs) at a restaurant supply co. I use ( I live in Madison, IN… not a lot of choices).
With this recipe would it be better to substitute provolone, mozzarella, Gouda ( I’m not sure about the flavor mix with this), or a combination. I will be using dried cranberries, mixed with some fresh for some extra tartness.
Thank you for all your great recipes. I’m excited about this one.- Reply
They could work for sure. Cranberries are not the same and will completely change the dish.
- Reply
- Alexis Chuchanis Wolfe
Hello Chef Billy, I had to improvise on this so this is how I made the pork chops only because I didn’t have what your receipt called for. But this did inspire me to do what I did. Instead of the cherries, I had sun dried tomatoes, mozzarela cheese and spinach. Cooked that up, set aside and browned to pork chops. I didn’t have thick enough chops so I spread the mixture on top. Came out pretty darn good! Thanks for the inspiration. When I have time to cook I love to cook. My father was a chef at a elite restaurant my family owned at one time. Sincerely, Alexis Chuchanis Wolfe from North Canton OH
- Reply
- Marilyn Ackerman
I don’t know what kind of cherries you’re talking about..
- Reply
dried cherries, that’s it.
- Reply
- aracely neeley
Love the flavors that just go so well together!!!! Great recipe for Sunday dinner with family and fancy enough to serve to guests any night of the week!
- Reply
- Chef Billy Parisi
Thank you!
- Reply
- Linda Stevens
I didn’t have the cherries so I used dried cranberries, OUTSTANDING recipe!!! This was so good, the flavors, along with the chop and the stuffing just melted in your mouth! I tried it out on my son first, a major hit, so this will be the star at my next dinner party. Thanks chef, this is a great recipe.
- Reply
Love it!
- Reply
- Cindy
Absolutely divine! I also love how your recipe adjusts for two people! You are an excellent teacher and my go to Chef! Superbly done!
- Reply
- Michael
Sensational recipe!
However, strictly as corrective criticism, in the written recipe you do not show the following:
Add the mustard to the spinach, garlic and bread cubes
Add the cheese to the cooled spinach mixture.- Reply
- Teresa
We love your recipes! I’m in the process of making this today and realized that the amount of butter is not listed. I’m using 3 Tablespoons, the same as the EVOO. Hopefully, that’s correct. It sounds delicious!
- Reply
