Stuffed Pork Chops
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- 4 (1-inch thick) center-cut bone-in pork chops (10 to 12 ounces each)
- 2 cups coarse fresh breadcrumbs (from 4 ounces Italian or French bread)
- 2 medium scallions , finely chopped
- 1 clove garlic , minced
- 7 sprigs fresh thyme , leaves stripped and chopped
- 8 sprigs fresh parsley , finely chopped
- 2 ounces Monterey Jack cheese (1/2 cup shredded)
- 1 ounce Parmesan cheese (1/4 cup grated)
- 2 tablespoons olive oil , divided
- 1 tablespoon unsalted butter
- 1/4 cup low-sodium chicken broth (from your total)
- 1/2 teaspoon kosher salt & 1/4 teaspoon black pepper
- 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt & 1/2 teaspoon black pepper (plus more to taste)
🛒 Ingredients for Stuffed Pork Chops
For the Stuffing & Pork Chops
For the Pan Sauce
🍳 Step-by-Step Cooking Instructions
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1. Prep the Oven & Pork Pockets
- Preheat your oven to 425°F (218°C).
- Cut the pockets: Lay each pork chop flat on a cutting board. Insert a sharp utility knife into the center of the non-bone side. Cut a pocket about 2 inches wide and deep, taking care not to pierce through the other sides or the back of the chop.
2. Make the Stuffing- Sauté the aromatics: Melt 1 tablespoon of butter in a skillet over medium heat. Add the scallions and garlic, cooking for 1 minute until fragrant.
- Combine: In a medium bowl, mix the breadcrumbs, sautéed aromatics, thyme, parsley, Monterey Jack, and Parmesan cheese.
- Moisten: Drizzle in 1/4 cup of chicken broth, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Toss until the breadcrumbs are evenly moistened and clump together slightly.
3. Stuff and Sear the Chops- Pack the pork: Divide the stuffing equally and pack it tightly into the pocket of each pork chop. Secure the openings with toothpicks if necessary. Season the outside of the chops generously with salt and pepper.
- Sear: Heat 2 tablespoons of olive oil in a large, oven-safe skillet (like cast iron) over medium-high heat. Add the chops and sear until golden brown, about 2 to 3 minutes per side.
4. Roast and Rest- Bake: Transfer the entire skillet directly into the preheated oven. Roast for 10 to 12 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (not the stuffing) registers 145°F (63°C).
- Rest: Transfer the pork chops to a clean plate and tent loosely with foil. Let them rest for 5 minutes to keep them juicy.
5. Build the Pan Sauce- Deglaze: Place the empty skillet back on the stovetop over medium heat. Pour in the white wine, scraping up all the browned bits from the bottom of the pan with a wooden spoon. Let it simmer until reduced by half (about 1 to 2 minutes).
- Reduce broth: Pour in the remaining 1 cup of chicken broth. Bring to a simmer and let it cook down until reduced by half, about 4 to 5 minutes.
- Finish: Turn off the heat. Stir in the remaining 2 tablespoons of butter, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Whisk continuously until the butter melts and emulsifies into a glossy sauce.
- Serve: Pour the warm pan sauce generously over the rested pork chops and serve immediately
📝 Recipe Notes & Pro Tips
- The Bread Trick: Avoid using pre-packaged dry breadcrumbs for the stuffing. Freshly pulsed day-old bread absorbs the juices much better and gives the stuffing a superior texture.
- Don't Overcook: Lean pork dries out quickly. Trust your meat thermometer—pull the chops out at 145°F, as carryover cooking during the resting period will bring them to perfect doneness.