If you are looking for a recipe that is both full of flavor but also low carb, let me introduce you to these amazing Stuffed Pork Chops. Filled with a mixture of cream cheese, seasonings, and cheese then pan fried, these delicious pork chops are going to become a new favorite. These pork chops with stuffing are easy enough that they can be a great weeknight dinner. But it is so flavorful and has such a great presentation that it is perfect for entertaining. Finally, pork chops are so inexpensive right now, we made this whole meal for just under $15.
How to Cook Stuffed Pork Chops
This is a brief overview to show you how easy it is to make stuffed pork chops. For the full printable recipe with measurements, make sure to scroll to the bottom of the post.
How to Cut Pork Chops for Stuffing
Cutting pork chops for stuffing is very simple, you just want to remember a few important tips.
Pick pork chops that are at least an inch and a half thick. This will allow you to create a nice pocket for the filling without risking cutting through the outside of the pork chops. Use a very sharp knife when cutting the pocket. Insert the tip of the knife into the pork chop as shown above. Move the tip of the knife back and forth within the pork chop to create a large pocket. Try to not move the part of the knife that is on the outer edge of the pork chop. This will keep the hole only about an inch in width which will allow the stuffing to stay in while the pork chop cooks.
Pan Searing Stuffed Pork Chops
I love the pan searing that we are doing in this recipe. It creates a nice brown crust on the pork chops that deepens the over all flavor. If you want to skip this portion of the recipe, you can, but I suggest that you use an instant read thermometer that can stay in the pork chop while it bakes. That way you can take them out of the oven right when they hit 135 degrees and you don’t have to risk them getting over cooked.
Carry Over Cooking
Carry over cooking is a great little trick done in cooking that helps keep meat from drying out or over cooking. Pork is drastically different when it is overcooked (read: not good). Carry over cooking allows us to reach an internal temperature that is good from a food safety perspective while keeping us from a temperature that is going to dry out the meat. When meat is removed from the oven, it continues to release heat. It releases heat both to the external air around it, but also to the internal portion of the meat. Therefore, when you pull meat out of the oven, the internal meat will continue to cook and the internal temperature will continue to rise. Pork is safe to eat at 145 degrees Fahrenheit. Pulling stuffed pork chops out of the oven when they reach an internal temperature of 135 degrees Fahrenheit and then letting them rest, tented, for 5 to 10 minutes will bring the final temperature to 145 degrees. If you are working with pork chops that are 1 1/2 inches thick, it will take approximately 15 minutes to hit 135 degrees. Of course, the safest course of action is to use an instant read thermometer.
Making Ahead
Stuffed pork chops can be prepared the day before. Make the recipe through step two. This means that you will be prepping the pork chops – making the filling and stuffing the chops – and then placing the pork chops in the refrigerator. This pork chop recipe can be made up to 24 hours in advance and should be stored in the refrigerator in an airtight container until you are ready to make them.
What to Serve with Stuffed Pork Chops
Baked Asparagus Air Fryer Broccoli Mashed Cauliflower
If you make this stuffed pork chop recipe or any of my other recipes, please leave me a comment and let me know what you think!
