I bake my stuffed pork chops in the oven, and they turn out tender and juicy every time! My recipe for stuffed pork chops features a creamy, cheesy spinach filling and a homemade seasoning blend that brings out all the best flavors.
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My Favorite Way to Make Stuffed Pork Chops
When I first made stuffed pork chops in the oven, I was surprised by how simple it was. My husband Ben and kids all love pork chops, so I’ve made them every possible way, but the oven always proves to be one of the most reliable methods.
Though these pork chops look and taste fancy, they are actually so easy to make! Baking is the best way to prevent overdone pork chops, while ensuring that the meat and creamy filling are heated evenly! Plus, it’s a mess-free method, ensuring a quick cleanup too.
Stuffed pork chops are a great addition to the dinner table for regular weeknights and special occasions alike. The trickiest part is choosing which sides to make!
Looking for more pork chop recipes? Try my smothered pork chops, air fryer pork chops, or bone-in pork chops next! Some of my other favorites include brown sugar pork chops and honey garlic pork chops.
Baked Stuffed Pork Chops Ingredients
- Pork chops – I use thick-cut pork chops for this recipe. The ideal thickness is around 1¼ to 1½ inches.
- Cooking oil – Helps the seasoning stick to the meat. Olive oil or vegetable oil is usually my go-to.
- Seasoning – My homemade seasoning mix features salt, black pepper, onion powder, garlic powder, and paprika. This savory blend packs so much flavor into both the meat and the filling.
- Cream cheese – The key ingredient that makes the filling rich and creamy. I always let my cream cheese soften at room temperature before getting started so that it’s easier to combine.
- Mozzarella cheese – Mild with a hint of subtle sweetness, this cheese melts beautifully with the cream cheese. I prefer freshly shredded cheese over pre-shredded.
- Spinach – Frozen spinach is what I tend to use, but fresh spinach will work just fine too.
How to Cook Stuffed Pork Chops
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: While the oven preheats to 375 degrees F, cut a slanted pocket along the side of each chop, stopping about ½ inch from the other edge.
STEP TWO: In a bowl, combine the cream cheese, mozzarella, spinach, and 1½ tablespoons of the seasoning blend. Mix until all the ingredients are fully incorporated.
STEP THREE: Rub the remaining seasoning on the outside of the pork chops.
STEP FOUR: Carefully spoon a generous amount of the filling into each pocket, but make sure not to overstuff it.
STEP FIVE: Arrange the pork chops into a casserole dish and bake them for 35 or 40 minutes, or until their internal temperature has reached 145 degrees F.
STEP SIX: Allow the baked pork chops to rest for 5 minutes, then serve and enjoy!
Tips for the Best Stuffed Pork Chops in the Oven
- Excess moisture causes soggy filling. When I use frozen spinach, I thaw it and then squeeze it dry. If using fresh, I saute it first, then drain off any liquid in the pan.
- I use toothpicks or kitchen twine to seal the opening of each stuffed chop. While this step is optional, it helps keep the filling inside each pocket.
- Tenting with foil keeps the pork chops from browning too quickly. It’s important to tent loosely so moisture can escape, or the chops will steam instead.
- An instant read meat thermometer helps me check for doneness without having to guess!
Pork Chops and Stuffing Variations and Substitutions
- If mozzarella isn’t available, Parmesan, Pecorino Romano, Asiago, or even finely grated aged cheddar are great alternatives.
- Adding herbs to the filling, like rosemary or thyme, will give this dish extra depth and flavor.
- For a spicy twist, I sprinkle some cayenne pepper or red pepper flakes into the seasoning blend. My husband, who loves any recipe with heat, prefers it this way!
- Sundried tomatoes are often a popular mix-in for stuffed pork chop recipes. They pair so well with the spinach and cheese filling and will add natural sweetness to every bite.
What to Serve with Stuffed Pork Chops
My family loves these pork chops with simple side dishes like smothered potatoes. I also love pairing them with classic veggie recipes like roasted baby carrots, roasted asparagus, or garlic green beans.
Stuffed Pork Chops in the Oven FAQs
Why are my baked stuffed pork chops drying out?
Overcooking is the most common reason that pork chops turn out dry. To prevent this, I remove them from the oven as soon as they have reached a safe internal temperature of 145 degrees F.
How should I store leftovers?
I move my leftover pork chops to an airtight container or wrap them tightly with plastic wrap or foil. Stored in the refrigerator, they will stay fresh for up to 5 days. For longer storage, I’ll transfer them to the freezer for up to 3 months. Wrapping them tightly before freezing is the key to preventing freezer burn.
How do I reheat leftover pork chops and stuffing?
My favorite way to reheat stuffed chops is in the oven at a low temperature, between 300 degrees F and 325 degrees F. I simply place the leftovers on a baking sheet, cover them loosely with foil, then reheat for 10 to 15 minutes until warmed through. Removing the foil in the last 2 or 3 minutes will help the pork chops crisp up a bit.
More Easy Pork Recipes
- Pulled pork recipe
- Bacon wrapped pork tenderloin
- Pork chop casserole
- Crock pot ranch pork chops
- Pork tenderloin in the oven
- Pulled pork nachos
Best Stuffed Pork Chops in the Oven
Ingredients
- 4 thick-cut pork chops 1.25–1.5 inches
- 2 Tablespoon olive oil or vegetable oil
Seasoning Mix
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Spinach–Cream Cheese Stuffing
- 8 ounces block cream cheese softened
- ½ cup Mozzarella cheese grated
- 12 ounces frozen spinach thawed and squeezed dry
- 1 ½ teaspoons seasoning mix
Instructions
- Preheat the oven to 375 degrees F. Use a sharp knife to cut a slanted pocket along the side of each chop, stopping about ½ inch from the other edge. Brush both sides with oil.
- In a bowl, combine cream cheese, Mozzarella, drained spinach, and 1 ½ teaspoons of the seasoning mix. Mix until it’s smooth and cohesive.
- Spoon the filling into each pocket generously but carefully. Don’t overstuff; leave some room so the meat can close around the filling.
- Rub the remaining seasoning all over both sides of each pork chop.
- (Optional step) Use toothpicks or kitchen twine to seal the opening of each stuffed chop, ensuring the filling stays inside during baking.
- Place the stuffed chops in a casserole dish with some space between them. Bake them for 35–40 minutes or until their internal temperature reaches 145 degrees F.
Notes
- When using frozen spinach, thaw it and then squeeze it dry. If using fresh, saute it first, then drain off any liquid in the pan. Any excess moisture will make the filling soggy.
- Use toothpicks or kitchen twine to seal the opening of each stuffed chop. While this step is optional, it helps keep the filling inside each pocket.
- Tenting with foil keeps the pork chops from browning too quickly. It’s important to tent loosely so moisture can escape, or the chops will steam instead.
- An instant read meat thermometer helps check for doneness without having to guess!
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat leftovers in the oven at 300 – 325 degrees F for about 10-15 minutes, or in the air fryer.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
