Cheesy Stuffed Pork Chops – You know those meals that feel like a special treat but are simple enough to pull off on a weeknight? These Cheesy Stuffed Pork Chops are exactly that. Imagine juicy pork chops packed with tangy sun-dried tomatoes, fresh spinach, and melted provolone cheese. It’s the kind of dish that makes your taste buds do a happy dance while keeping things easy in the kitchen.
I remember the first time I made these, it was one of those nights where I wanted something more than the usual but didn’t want to spend hours cooking. As I stuffed the pork chops and they started to sizzle in the skillet, the kitchen was filled with this amazing, herby aroma. My husband walked in, sniffed the air, and gave me that look—half curiosity, half excitement. One bite in, and we both agreed: this recipe was a keeper. It’s become our go-to for when we need something that feels special but doesn’t stress us out.
What makes this Cheesy Stuffed Pork Chops truly special?
These pork chops pounded all the right notes. They’re savory, cheesy, and packed with flavor, yet super straightforward to create. The mixture of sun-dried tomatoes, provolone, and spinach constructs an excellent mix of tanginess, creaminess, and freshness. And with the aromatic touch of thyme and rosemary, every bite feels like a warm, comforting hug. Whether you’re cooking to impress or just treating yourself, this dish is bound to make your dinner feel like a festivity.
What You Need To Make This Cheesy Stuffed Pork Chops Recipe?
Pork chops: Boneless pork chops are ideal for this recipe since they’re easy to stuff and cook evenly. Go for thicker chops so you can fit all that delicious filling inside.
Sun-dried tomatoes: These add a punch of tangy flavor that pairs perfectly with the cheese. If yours are packed in oil, just give them a quick drain so they don’t make the filling too oily.
Baby spinach: Fresh spinach brings a nice pop of color and a mild, earthy taste. It softens beautifully during cooking and balances the rich flavors.
Provolone cheese: Melts wonderfully and gives a creamy, slightly sharp flavor. Mozzarella or Swiss could be great substitutes if you’re out of provolone.
Dried thyme and rosemary: These herbs add that touch of earthy warmth and depth. Trust me, they make the dish feel extra special.
Olive oil: A couple of tablespoons are all you need to sear the chops perfectly and lock in that flavor.
Steps To Make Cheesy Stuffed Pork Chops:
Get your oven preheated to 400°F—let’s get it nice and hot so those pork chops cook perfectly.
Take each pork chop and, with a sharp knife, carefully cut a deep pocket into the side. Just make sure you don’t go all the way through—you want a nice pocket for the filling, but you don’t want it splitting open on you.
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Evenly split the sun-dried tomatoes, spinach, and provolone cheese, and stuff each pork chop with a generous portion of the mixture. Make sure it’s packed but not overflowing so everything stays put during cooking.
Use toothpicks to secure each pork chop and keep that delicious filling in place. Then, season the outside generously with salt, pepper, thyme, and rosemary to really amp up the flavor.
Heat up some olive oil in a large, oven-safe skillet over medium-high heat. When it’s good and hot, add the pork chops and let them sizzle away for 3-4 minutes on each side until they’re beautifully golden and crisp.
Pop the skillet into the oven and let the pork chops bake for 8-10 minutes, or until they hit an internal temperature of 145°F. This way, they stay juicy and perfectly cooked.
Let the pork chops rest for a few minutes before serving—just enough time for the juices to settle and keep everything tender and flavorful. Then, dig in and enjoy!
Tip:
Want to make your Cheesy Stuffed Pork Chops even better? Here’s a little secret: after you sear the pork chops, pour a splash of white wine or chicken broth into the skillet before popping it into the oven. This deglazes the pan and gathers up all those delicious browned bits, assembling an extra layer of taste that carries your dish to the next deck. Plus, when you spoon some of that pan sauce over the finished chops, it adds even more juiciness and depth. And don’t forget—once you’re done cooking, carefully remove the toothpicks before serving. No one wants a surprise crunch!
Frequently Asked Questions:
Can I use different types of cheese for the filling?
Yes! If you don’t have provolone, mozzarella or Swiss cheese work beautifully too. Just make sure it’s a cheese that melts well so you get that ooey-gooey center.
What if I don’t have an oven-safe skillet?
No worries! You can sear the pork chops in a regular skillet and then transfer them to a baking dish to finish in the oven. Just make sure the dish is preheated so the cooking time stays consistent.
Can I freeze the stuffed pork chops for later?
Definitely. You can stuff and season the pork chops, then wrap them tightly in plastic wrap and freeze. When you’re ready to cook, let them thaw in the fridge overnight and bring them to room temperature before searing and baking.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Stuffed Pork Chops
Ingredients
- 4 boneless pork chops
- 1/2 c sun-dried tomatoes drained if packed in oil
- 1/2 c baby spinach
- 1/2 c provolone cheese grated
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 tbsp olive oil
- Kosher salt and freshly ground pepper to taste
Instructions
- Preheat your oven to 400°F to get things warmed up.
- Grab each pork chop and carefully cut a deep pocket into the side with a sharp knife—don’t cut all the way through! You want a good spot for all that delicious filling.
- Stuff each pork chop with an even mix of sun-dried tomatoes, spinach, and provolone cheese. Make sure it’s well-packed but not spilling out.
- Secure the chops with toothpicks to keep everything inside, then sprinkle salt, pepper, thyme, and rosemary on the outside for that extra flavor boost.
- Heat 2 tbsp of olive oil in a large oven-safe skillet over medium-high heat. Add the pork chops and sear them for about 3-4 minutes on each side until they’re golden brown and have a nice crust.
- Move the skillet to the oven and bake for 8-10 minutes or until the internal temperature hits 145°F for perfectly cooked chops.
- Let the pork chops rest for about 3 minutes to let the juices settle. Remove the toothpicks, serve, and enjoy every cheesy, herby bite!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
