Stuffed Pork Chops Italiano

First Published: October 25, 2020 . Last Modified: October 25, 2022 lisa206 Comments This post may contain affiliate links

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This stuffed pork chop recipe is tender, delicious, and filled with classic Italian flavors like red peppers, garlic and cheese. This cozy meal is a restaurant-quality dinner the whole family will love.

Italian pork chops on a plate with red pepper, spinach and cheese filling.

Today I have a fabulous recipe for boneless pork chops stuffed with spinach, roasted red peppers and provolone cheese. Since I live near Philadelphia, it is inspired by the porchetta sandwich which I love to order when I am in Philadelphia. But this is not like a fast food take out dinner. Italian pork chops is one of those easy dinners that perfect for your family on a weeknight, but is also elegant enough to serve to company on the weekends.

Juicy pork chops are perfectly seasoned and pan-seared to lock in the juices and add flavor. The stuffing mixture is a garlicky filling of spinach, red peppers, cheese and croutons that is baked to perfection inside the chops. Before serving, top them with a buttery wine and caper sauce for an incredible meal.

Now let's get these Italian pork chops cooking!

Ingredients Needed

Olive oil – or use your favorite light neutral flavored oil.
Garlic – Fresh crushed or minced garlic has a superior flavor.
Spinach – I prefer baby spinach because it is tender and mild in flavor
Roasted Red Peppers – Make your own or purchase them in a jar at the grocery store.
Cheese – Parmesan cheese and provolone cheese are used to make this flavorful stuffed pork chop.
Croutons – add slightly crushed Caesar-flavored croutons for a bit of crunch.
Pork chops – Look for thick cut boneless pork chops about 4 to 6 ounces each. See our buying guide below.
Seasoning – Use either Tuscan or Italian seasoning with salt.
Butter – You can use salted or unsalted butter.
White Wine – The wine doesn't have to be expensive but it should be one you enjoy drinking. You can substitute chicken broth if you prefer.
Capers – Capers add a salty briny flavor that compliments the rest of the dish.

See recipe card below for exact ingredient amounts and instructions.

How to Cook Stuffed Pork Chops

Prepare the stuffing ingredients while you sear these boneless chops in a large skillet.
Cut a deep pocket into the side of each pork chop, and stuff with a savory mixture of spinach, roasted red peppers, croutons and provolone cheese.
Bake in an oven for 20 to 30 minutes or until the pork temperature reaches 145 (for medium rare) to 160 degrees (for medium). I love using my digital meat thermometer as that is and easy way and the most accurate method.
Remove the chops to a plate and prepare the buttery wine and caper sauce over medium-high heat.
Allow the pork chops to rest for about 3 minutes then plate and cover with the sauce. They are juicy, tender and I love the great Italian flavors.

Buying Pork Chops

What kind of pork chop should I buy?

There are several different cuts when it comes to pork chops, but for this pork chops recipe most of them won't be applicable.
What you want is a boneless loin chop. This cut is also known as America's Cut, New York Chop, and Pork Loin Filet.
A boneless loin chop is the leanest chop you can buy, and because it's boneless it makes for the perfect cut to make stuffed pork chops. You should also get a thick cut so there is room for the stuffing.
When pork chops are on sale, I usually stock up and fill my freezer. Many times I buy a big family package and split it up. I have a small family of four and we usually don't eat the whole package at once but I split up the packages and keep some in the freezer for another night's dinner.

How do I buy the best pork chops?

Regardless of the cut, there are a few visual clues that will help you when it comes to choosing the best pork chops possible.
You'll want to look for a pinkish-red color, and also look for marbling in the meat. This means there is fat present, which means more flavor!
Avoid any chops that look pale or gray, have dark spots on the fat, or a dark colored bone (if it's a cut that contains bone).

Cooking Tips

Select pork chops that are thick cut so they don't dry out while cooking.
Bring cold ingredients to room temperature for 30 minutes before cooking.
Use a cast iron skillet or a heavy duty skillet that can withstand high heat and will give the porkchops a nice sear.
You can skip searing to make this recipe take less time, but it really brings a lot of extra flavor.
Use an oven proof skillet or baking dish.
Use a very sharp knife to cut pockets into the sides of each pork chop.
If using a baking dish to finish, line it with parchment or foil for easy clean up.
Cook until the pork reaches an internal temperature of 145 degrees F (for medium rare) to 160 degrees F (for medium)

Variations/ Substitutions

It's easy to make changes to this stuffed pork chop recipe. You can vary the types of cheeses you use, the spices, and other parts of the filling.

Cheese – Use mozzarella or even fontina to bring out different flavors. You could also make this recipe without cheese if you like.
Seasoning – Use Tuscan or Italian seasoning or your favorite seasoning blend. You can also add salt and black pepper to taste.
Veggies – Use broccoli instead of spinach. Use artichokes with or without the roasted peppers. Of course, onions and sun-dried tomatoes would be very flavorful in this recipe too.
Bacon – For extra flavor, add chopped cooked bacon to the filling.
Apples – Diced apples add a touch of sweetness to the filling.

Storage/ Leftovers

Allow your stuffed pork chops to come down to room temperature, then store them in the fridge. You can either put them in an airtight container or wrap them tightly in foil or plastic. They should last up to 3-4 days.
You can use the same method for the freezer, where they should be good for up to 2 months or so.
The best way to reheat your stuffed pork chops is in the oven. Preheat to 350 degrees F, place the pork chops in a pan, cover with foil, and heat for 15-20 minutes.
From frozen, allow your pork chops to thaw in the fridge (overnight is best) and then follow the same instructions.

Suggested Side Dishes

I like to serve these stuffed pork chops with rice or orzo. A sprinkling of fresh parsley always makes the plate look pretty. But if you prefer potatoes instead then be my guest and make some potatoes to go with them. Here are some of my family's favorite side dishes.

For more side dishes, check out my post on 21 Best Side Dishes for Pork Chops.

More Pork Chop Recipes

For more pork recipe inspiration as well as nutrition information and cooking tips, go to www.Pork.org.

Juicy Grilled Pork Chops
Panko Pork Chops with Parmesan
Slow Cooker Mushroom Pork Chops from Dizzy Busy and Hungry
Easy Honey Garlic Porkchops from Cafe Delights

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