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
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- 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 two-for-one 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.
Helpful swaps
- Breadcrumbs: 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.
- Herbs: For an herby twist, replace the thyme with fresh sage or rosemary leaves.
- Cheese: 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.
- Alcohol-free swap. 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.
- Make-ahead tips
- Grind the breadcrumbs ahead. You can do this 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.
Stuffed Pork Chops
Serves 4
4 ounces Italian or French bread, 2 cups coarse fresh breadcrumbs
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
2 medium scallions, finely chopped
1 clove garlic, minced
2 teaspoons coarsely chopped fresh thyme leaves (from 7 sprigs)
1 1/4 cups low-sodium chicken broth, divided
2 tablespoons coarsely chopped fresh parsley leaves (from 8 sprigs)
2 ounces shredded Monterey jack cheese (1/2 cup)
1 ounce grated Parmesan cheese (1/4 cup)
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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
1. 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).
2. 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 two finely chopped medium scallions, one minced garlic clove, and 2 teaspoons coarsely chopped fresh thyme leaves, and cook until the scallions are softened, about 1 minute.
3. 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 2 tablespoons coarsely chopped fresh parsley leaves, 2 ounces shredded Monterey Jack cheese, and 1 ounce finely grated Parmesan cheese, and stir to combine.
4. 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.
5. 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.
6. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until very hot but not smoking. Add two 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 two pork chops and transferring to the baking sheet.
7. 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.
8. 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.
9. 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.
(Melissa Gaman is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].)