My "Perfect" Pork Chops Are So Good, Everyone Thinks They're From a Restaurant
If the word stuffing makes your taste buds perk up and immediately become wistful for a Thanksgiving feast, then listen up! Stuffing isn’t just for holidays. Tonight (yes, even a weeknight!) is the perfect time to satisfy that craving with these stuffed pork chops loaded with buttery, cheesy breadcrumbs (and if you’re on the market for more stuffed recipes, try crab-stuffed salmon, sausage-and-peppers stuffed eggplant, or stuffed chicken breasts with spinach and cheese). In this recipe, I opt for bone-in pork chops, which are tender and super easy to find, and a mix of fresh breadcrumbs, scallions, garlic, herbs, and cheese that helps keep the lean meat juicy. You’ll be delighted at how easy it is to make this “weeknight fancy” dinner.
Why You’ll Love It
It’s weeknight friendly. The easy, cheesy filling comes together in minutes so you can get your stuffing fix anytime.
The pork is extra tender and flavorful. Stuffing bone-in pork chops keeps the lean meat from becoming tough or dry, transforming an affordable cut into something special.
Key Ingredients in Stuffed Pork Chops
Bread: Fresh breadcrumbs trump dry for their fresher flavor and slightly sticky bonding ability once they have soaked up butter and broth. Save some time and pick up a bag of fresh breadcrumbs if your store carries them.
Scallions: Between the oniony white bottoms and bright, grassy tops, scallions are a 2-for-1 ingredient that you can regrow very easily!. Even gently wilted, they retain their bold flavor without dominating the entire stuffing.
Parsley: Often relegated to a garnish, parsley doesn’t get the love it deserves for the fresh flavor it brings, so don’t skip it thinking it’s just there for color.
Low-sodium chicken broth: Broth does double duty in this recipe: It binds the toasted breadcrumbs and goes into making a pan sauce. Store-bought works fine here, but it’s also a great place to use homemade chicken stock.
Monterey Jack and Parmesan cheese: This blend of cheeses, one salty and aged and one creamy with a slight tang, seasons the stuffing and binds it together as it melts.
Bone-in center cut rib pork chops: Bone-in rib pork chops are the ideal cut for this recipe because the thickness makes it easier to cut a large pocket, and the extra marbling around the bone keeps the meat juicy and flavorful. The bone also prevents accidentally cutting through when making the pocket, so it’s even easier than stuffing a chicken breast.
How to Make Stuffed Pork Chops
1. Make the stuffing. The stuffing should be wet enough to hold together when squeezed, but not be mushy. Cool it slightly before stirring in the cheese and parsley so the parsley stays bright and the cheese doesn’t instantly melt.
2. Brown the pork chops. Work in batches so the pan isn’t crowded (this can cause the chops to steam rather than sear). Pressing down on the pork chop keeps it in full contact with the hot pan and promotes even browning.
3. Make the pan sauce. Don’t be afraid to reduce the chicken broth until it’s syrupy before swirling in the butter. You can always add a little extra water or broth if it’s too thick, but if it’s too thin it will just run off the chops instead of clinging to the surface.
Helpful Swaps
This recipe uses soft, white crusty bread to make fresh breadcrumbs, but you could also use sourdough, baguette, or even whole wheat bread. Trim off any hard ends that won’t easily grind into crumbs.
For an herby twist, replace the thyme with fresh sage or rosemary leaves.
To add a bit of heat use pepper jack cheese or even a spicy cheddar instead of the Monterey jack, just make sure it’s a creamy cheese.
Dry white wine adds acidity to the pan sauce. For an alcohol-free swap, use more broth with a squeeze of lemon to replace the sharpness. Start with 1 teaspoon of juice and add more to taste.
Storage and Make-Ahead Tips
Grind the breadcrumbs a day ahead (or several months and stash in the freezer) and keep in a sealed container.
Make the pockets in the pork chops in advance. Store in the refrigerator if making that day or pack into a freezer-safe bag or container and freeze.
What to Serve With Stuffed Pork Chops
Stuffed Pork Chops Recipe
You’ll be delighted at how easy it is to make this “weeknight fancy” dinner.
Prep time 30 minutes
Cook time 30 minutes
Serves 4
Ingredients
4 ounces Italian or French bread, 2 cups coarse fresh breadcrumbs
2 medium scallions
1 clove garlic
7 sprigs fresh thyme
8 sprigs fresh parsley
2 ounces Monterey jack cheese (1/2 cup shredded)
1 ounce Parmesan cheese (about 1/4 cup grated)
3 tablespoons unsalted butter, divided
1 teaspoon kosher salt, divided, plus more as needed
3/4 teaspoon freshly ground black pepper, divided, plus more as needed
1 1/4 cups low-sodium chicken broth, divided
4 (about 1-inch thick) center-cut bone-in pork chops (10 to 12 ounces each)
2 tablespoons olive oil, divided
1/4 cup dry white wine
Instructions
Arrange a rack in the middle of the oven and heat the oven to 425°F. Tear 4 ounces French or Italian bread into large pieces and place in a blender or food processor fitted with the blade attachment. Pulse into coarse breadcrumbs, then measure out 2 cups (save any remaining for another use).
Finely chop 2 medium scallions and 1 garlic clove. Pick the leaves from 7 fresh thyme sprigs until you have 2 teaspoons, then coarsely chop. Pick the leaves from 8 fresh parsley sprigs and coarsely chop until you have 2 tablespoons. Grate 2 ounces Monterey Jack cheese on the large holes of a box grater (about 1/2 cup). Finely grate 1 ounce Parmesan cheese on the small holes of the grater (about 1/4 cup).
Melt 2 tablespoons of the unsalted butter in a medium skillet over medium heat. Add the breadcrumbs and season with 1/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Cook, stirring often, until toasted and lightly browned, about 3 minutes. Add the scallions, garlic, and thyme, and cook until the scallions are softened, about 1 minute.
Add 1/2 cup of the low-sodium chicken broth. Cook, stirring occasionally, until the broth is absorbed, about 30 seconds. Transfer to a medium bowl and let cool slightly. Add the parsley, Monterey Jack, and Parmesan, and stir to combine.
Working with one pork chop at a time, place one hand flat on top of the pork chop with the bone side facing away from you. Use a thin, sharp knife (such as a boning knife) to cut a large pocket in the pork chop, going all the way to the bone.
Evenly and firmly fill the pockets with the stuffing. Press the top of the chops with your palm to flatten for even browning, but do not let the stuffing come to the edge (it will naturally push out a little as the chops cook). Season the chops all over with the remaining 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until very hot but not smoking. Add 2 of the pork chops and cook until well browned, 3 to 4 minutes per side (they will not be cooked through). Transfer to a rimmed baking sheet. Add the remaining 1 tablespoon olive oil to the pan and repeat browning the remaining 2 pork chops and transferring to the baking sheet.
Place the baking sheet in the oven and roast until the pork chops are just cooked through, 5 to 15 minutes. Let rest for 5 minutes. Meanwhile, do not clean the skillet but remove any bits of stuffing. Make the pan sauce.
Return the skillet to medium heat. Carefully pour in 1/4 cup dry white wine. Simmer, scraping up any browned bits from the bottom of the pan, and cook until syrupy, about 1 minute. Add the remaining 3/4 cup chicken broth and simmer until reduced by two-thirds (to about 1/3 cup), 3 to 4 minutes.
Remove the skillet from the heat. Add the remaining 1 tablespoon unsalted butter and swirl the skillet until the butter is fully melted and combined. Taste and season with kosher salt and black pepper as needed. Serve the sauce over the chops.
Recipe Notes
Make ahead: Though it’s best to cook the pork chops right before eating, you can make the fresh breadcrumbs the day before and cut the pockets in the chops earlier the same day.
Storage: The cooked chops can be refrigerated in an airtight container for up to 4 days. Reheat in a skillet, covered, or in the microwave just until warm to prevent the meat from becoming dry or tough.
Further Reading
We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing
Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It
Reese’s Just Launched a Limited-Edition Peanut Butter Cup, and It Tastes 4x Better than the Original
