Stuffed Pork Chops Recipe

Pork chops: Thick cut pork chops are ideal for this recipe as they can hold the stuffing well.

Bread crumbs: These add a nice texture to the stuffing and help bind the ingredients together.

Shredded cheese: Use your favorite cheese; it adds a creamy and savory element to the stuffing.

Olive oil: Used for searing the pork chops to give them a golden brown crust.

Garlic powder: Adds a subtle garlic flavor to the stuffing.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the stuffing.

When cutting a pocket into the pork chops, make sure to use a sharp knife and create an even, deep pocket without cutting through the other side. This ensures that the stuffing stays inside during cooking.

• thick cut pork chops - Substitute with boneless chicken breasts: Chicken breasts can be stuffed similarly and provide a leaner alternative to pork chops.

• bread crumbs - Substitute with crushed crackers: Crushed crackers can provide a similar texture and flavor to bread crumbs.

• shredded cheese - Substitute with crumbled feta: Feta cheese offers a tangy flavor that can enhance the stuffing.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• garlic powder - Substitute with minced garlic: Fresh minced garlic provides a more robust and aromatic flavor.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor and also provide the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain a similar level of spiciness.

• Allow the stuffed pork chops to cool completely before storing. This helps prevent condensation, which can make the bread crumbs soggy.

• Wrap each pork chop individually in plastic wrap or aluminum foil. This ensures that they stay moist and flavorful.

• Place the wrapped pork chops in an airtight container or a resealable plastic bag. This will help keep them fresh and prevent any odors from other foods in the fridge from seeping in.

• Store the pork chops in the refrigerator if you plan to eat them within 3-4 days. This is the best way to maintain their texture and taste.

• For longer storage, freeze the stuffed pork chops. Place the wrapped pork chops in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the pork chops to a resealable freezer bag or airtight container. Label with the date to keep track of their freshness.

• When ready to reheat, thaw the pork chops in the refrigerator overnight. This ensures even thawing and helps maintain the integrity of the stuffing.

• Reheat the pork chops in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Cover with foil to prevent drying out.

• Alternatively, you can reheat the pork chops in a skillet over medium heat. Add a splash of olive oil or a bit of chicken broth to keep them moist.

• Avoid using the microwave to reheat, as it can make the pork chops tough and the stuffing rubbery.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the stuffed pork chops in an oven-safe dish and cover with aluminum foil to retain moisture.
  3. Heat for about 15-20 minutes or until the internal temperature reaches 165°F (74°C).
  4. Remove the foil for the last 5 minutes to crisp up the bread crumbs topping.

• Microwave Method:

  1. Place the stuffed pork chops on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. Let it rest for a minute before serving to allow the heat to distribute evenly.

• Skillet Method:

  1. Heat a skillet over medium-low heat and add a small amount of olive oil.
  2. Place the stuffed pork chops in the skillet and cover with a lid.
  3. Heat for about 5-7 minutes, flipping halfway through to ensure both sides are warmed.
  4. Check the internal temperature to ensure it reaches 165°F (74°C).

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stuffed pork chops in the air fryer basket, making sure they are not overcrowded.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. Let them rest for a minute before serving to allow the juices to redistribute.

• Oven: Used to bake the stuffed pork chops to ensure they are fully cooked.

• Skillet: Necessary for searing the pork chops to achieve a golden brown crust.

• Mixing bowl: Used to combine the bread crumbs, shredded cheese, garlic powder, salt, and pepper.

• Knife: Essential for cutting a pocket into each pork chop.

• Toothpicks: Helpful for securing the stuffing inside the pork chops.

• Baking dish: Used to transfer the seared pork chops into the oven for baking.

• Tongs: Useful for handling the pork chops while searing and transferring them to the baking dish.

• Measuring cups: Needed to measure out the bread crumbs and shredded cheese accurately.

• Measuring spoons: Used to measure the olive oil, garlic powder, salt, and black pepper.

• Cutting board: Provides a safe surface to cut the pockets into the pork chops.

• Spatula: Can be used to help flip the pork chops in the skillet.

• Thermometer: Ensures the pork chops are cooked to the correct internal temperature.

Prepare the filling: Mix the bread crumbs, shredded cheese, garlic powder, salt, and pepper ahead of time and store in an airtight container.

Pre-cut pockets: Cut the pockets in the pork chops the night before and refrigerate them.

Preheat the oven: Start preheating your oven while you prepare the other ingredients to save time.

Sear efficiently: Use a large skillet to sear multiple pork chops at once.

Resting time: Let the pork chops rest while you prepare any side dishes.