Best Damn Stuffed Pork Chops

Stuffed pork chops look like a lot of effort and taste like it, too. Thick-cut chops with savory stuffing baked right inside, golden on the outside and juicy all the way through. I use chicken-flavored stuffing mix because it gives the whole dish the best overall flavor, and a quick sear before the oven is what gets you that crust.

The Keys to Nailing This Recipe

A few things will make a real difference here. Get these right and you’re set.

• Cut the pocket all the way to the bone. Use a sharp knife and go deep. A shallow pocket is where most people go wrong, and more depth means more stuffing in every chop and stuffing that stays put during cooking.

• Season inside the pocket. The seasoning blend goes on all sides, including inside. Add about ½ teaspoon of Worcestershire sauce in each pocket before stuffing for an extra layer of flavor.

• Don’t skip the sear. Two to three minutes per side in a hot skillet before the oven builds a golden crust and locks in moisture. Skip it and you lose both the color and the texture on the outside.

Choosing Your Pork Chops

Not all pork chops are created equal for this recipe, and the cut you start with makes a real difference in how things turn out.

Bone-in is the move. The bone helps retain moisture through the longer cook time and makes it easier to cut a deep, clean pocket. The meat around the bone also tends to have a little more flavor. That said, boneless works fine too — just make sure they’re thick-cut and keep an eye on the internal temp since they can cook a bit faster.

Thickness matters more than anything. You need at least 1½ inches, and closer to 2 inches is even better. Anything thinner and you won’t have enough room to cut a proper pocket, and the chop will dry out before the stuffing has time to cook through. 

When you’re at the store, look for the thickest chops available. If they’re not labeled thick-cut, eyeball it.

How to Make Stuffed Pork Chops

This comes together in a straightforward sequence: prep the stuffing, cut and season the chops, stuff them, sear, then bake. Here’s how to do it.

Step 1: Make the Stuffing

In a bowl, combine the stuffing mix, chicken broth, and melted butter. Stir it together and let it sit for 2–3 minutes so the stuffing softens and absorbs the liquid. 

You’re looking for stuffing that holds together but isn’t wet or soggy. If it seems too dry, add a small splash more broth. Chicken-flavored stuffing mix works best here because it brings the most cohesive flavor to the whole dish. Turkey flavor is very similar and works, too. Of course, there’s also pork flavor. Ironically, I still find the chicken flavor stuffing to be ideal for this recipe.

Step 2: Prep the Pork Chops

Pat the chops dry with paper towels (important!). Using a sharp knife, cut a deep pocket into the side of each chop. Work the blade toward the bone in a slow arc, creating as much room as possible without cutting through the back or sides. 

Go all the way to the bone: that depth is what lets you get a good amount of stuffing into each chop.

Season the outside of each chop with the salt, pepper, garlic powder, onion powder, and paprika. Then season inside each pocket the same way. Add about ½ teaspoon of Worcestershire sauce inside each pocket before stuffing.

✦ Take your time with the knife: You want a wide, deep pocket, not a slit. The more room you create, the better the end result.

Step 3: Stuff the Chops

Spoon the stuffing into each pocket and press it in gently. Pack it in well, but don’t force it to the point where the chop won’t stay closed. 

If needed, secure the opening with a toothpick to hold everything in place during cooking.

Step 4: Sear

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once the oil is hot, add the chops and sear for 2–3 minutes per side without moving them. 

You want a golden-brown crust to develop. Cast iron works great here because it holds heat evenly and goes straight from the stovetop to the oven.

✦ Get the oil hot before the chops go in: If you add them to a cold pan, they’ll stick and the crust won’t develop the same way.

Step 5: Bake

Transfer the skillet to your preheated 375°F oven, or move the chops to a baking dish and spoon any remaining stuffing around them. Cover loosely with foil and bake for 20 minutes. 

Remove the foil and continue baking for another 10 minutes, or until the internal temperature in the thickest part of the pork reaches 140°F. 

Remove from the oven and let rest for 5 minutes. The temp will carry over to 145°F during the rest.

✦ Cover, then uncover. The foil keeps moisture in for most of the bake. Pulling it off at the end gives you some more color on top. Don’t skip that last step.

Step 6: Rest and Serve

Let the chops rest for 5 minutes before serving. Remove any toothpicks before plating. When you slice in, you should see juicy pork and stuffing that’s held together inside the pocket.

What to Serve with Stuffed Pork Chops

Stuffed pork chops are filling on their own, so you don’t need to overdo it on sides. Classic comfort sides are the right call here. Here’s what works well:

• Mashed Potatoes
• Sauteed Green Beans
• Garlic Parmesan Roasted Broccoli
• Air Fryer Honey Maple Roasted Carrots

Any one of these alongside the chops makes a complete dinner that feels put-together without a lot of extra work.

Storage and Reheating

Leftovers keep in an airtight container in the refrigerator for up to 3–4 days. To reheat, cover with foil and warm in a 325°F oven until heated through. The microwave works in a pinch but can dry out the pork.

Make-ahead: You can stuff the chops up to 24 hours ahead and refrigerate them uncovered. When you’re ready to cook, sear and bake as directed. Add about 5 minutes to the covered bake time if they’re going straight from cold.

Freezing: Freeze cooked chops wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before reheating, covered, in the oven.

More Pork Chops to Try (we have a few)

• Oven Baked Bone-In Pork Chops
• Oven Baked Boneless Pork Chops
• Air Fryer Pork Chops
• Instant Pot Boneless Pork Chops
• Grilled Pork Chops