Stuffed Pork Chops

Ingredients & Substitutions

Here I explain the best ingredients for this stuff pork chops recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Pork Chops – I used boneless pork chops because they are easier to stuff, but bone-in will work fine as well. Make sure to get thick-cut pork chops, so that you can easily slice them for filling. The store may have them under many different names (loin chops, rib chops, and so on) — learn more about choosing pork chops in my posts about cast iron pork chops and baked pork chops.
• Mushrooms – I prefer my sauteed mushrooms recipe for extra flavor, but any cooked sliced mushrooms (such as oven roasted mushrooms) will work. You can use canned as a no-cook shortcut, but I’m not a fan of the taste.
• Swiss Cheese – I grabbed pre-sliced cheese and chopped it up, but shredded also works. Parmesan or mozzarella cheese also works well if you’re not a fan of Swiss.
• Fresh Parsley – Feel free to swap in other herbs, such as rosemary or thyme.
• Basics – Olive oil for searing (or avocado oil works too), salt, and pepper. When I want to amp up the flavor, I add other spices — my go-tos are paprika and garlic powder.

If you want to make this recipe for stuffed pork chops with a different filling, see my variations below!

How To Cook Stuffed Pork Chops

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Slice the pork chops. Use a sharp knife to slice a pocket into the fatty side of each pork chop, starting in the middle and fanning outward.
2. Mix the stuffing mixture. Stir the cooked mushrooms, cheese, and parsley together in a bowl.

3. Stuff the filling inside. Secure with toothpicks and place onto a small casserole dish (or a rimmed baking sheet).
4. Bake stuffed pork chops in the oven. Cook until no longer pink, but see my tips below for the juiciest result. Gently remove the toothpicks.
5. Sear to finish. Heat the oil in a large skillet, until shimmering. These days I prefer to use this cast iron pan for the best sear, but used a nonstick skillet for these pictures. Sear the pork chops briefly on each side, until golden brown. Let them rest before slicing.

Stuffing Variations

There are so many ways to change up the filling! Here are some other fun ones I’ve made:

• Savory Add-Ins – Try mixing in sun-dried tomatoes, caramelized onions, chopped celery, roasted red peppers, or roasted garlic. I’ve even used leftover sauteed vegetables.
• Sweet Add-Ins – A tablespoon of dried cranberries or thinly sliced apples work really well with this mushroom Swiss filling. I just tuck them inside with the other ingredients.
• Spinach – Use the filling from my spinach stuffed chicken breast recipe, or I’ve even used leftover spinach dip.
• Caprese – Layer fresh mozzarella, tomato slices, and fresh basil inside. I love that this one doesn’t require pre-cooking anything!
• Stuffing – Many stuffed pork chop recipes use actual stuffing, like the kind you’d make for Thanksgiving. I’ve done this with my cauliflower stuffing for a lightened up version.

Serving Ideas

These baked stuffed pork chops are comfort food territory for me, so I like to pair them with either a comforting side or something lighter to balance the richness:

• Vegetables – I served them with my sauteed zucchini above, but oftentimes I air fry brussels sprouts or saute green beans while the stuffed pork chops bake.
• Potatoes – You can roast potatoes before you bake the pork, or air fry potatoes at the same time. For something lighter, try mashed cauliflower, roasted rutabaga, or my favorite radishes recipe.
• Salads – I love a colorful pomegranate salad in the fall or tomato cucumber salad in the spring.