This stuffed pork chop recipe is tender, delicious, and filled with classic Italian flavors. A new favorite restaurant-quality dinner!
Stuffed Pork Chop Recipe Backstory
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. It's an easy to make week night dinner for your family but can also be served to company on the weekends.
Now let's get these chops cooking!
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 to Cook Stuffed Pork Chops
- Sear these boneless chops in a pan, cut a pocket into them, 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 thermometer as that is the most accurate method.
- Set the chops to rest for about 3 minutes then cover with a light caper sauce; make this when the chops are cooking in the oven. They are juicy, tender and I love the great Italian flavors.
What kind of pork chop should I buy?
- There are several different cuts when it comes to pork chops, but for this 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.
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).
How should I store my 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 3 months or so.
How do I reheat my leftovers?
- 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.
- 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.
- For cheese, you might use mozzarella or even fontina to bring out different flavors. You could also make this recipe without cheese, if you like.
- You could use broccoli instead of spinach or artichokes with or without the roasted peppers. Of course onions and sun dried tomatoes would be very flavorful in this recipe too.
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.
More Pork Recipes
For more pork recipe inspiration as well as nutrition information and cooking tips, go to www.Pork.org.
- Roasted Pork Tenderloin with Delicata Squash Medley
- Panko Pork Chops with Parmesan
- Slow Cooker Mushroom Pork Chops from Dizzy Busy and Hungry
- Easy Honey Garlic Porkchops from Cafe Delights
- Easy Garlic Ginger Glazed Sticky Pork from Foodie with Family
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Stuffed Pork Chops Italiano with Caper White Wine Sauce
- 3 Tablespoons Olive oil divided
- 1 teaspoon crushed garlic
- 8 ounces baby spinach
- ½ cup chopped roasted red peppers
- ¼ cup shredded Parmesan cheese
- ½ cup Caesar croutons slightly crushed
- 4 thick cut boneless pork chops 4 to 6 ounces each
- 1 TBS Tuscan seasoning or Italian seasoning with salt I used McCormick Tuscan seasoning
- 4 thick slices Provolone cheese
- 2 Tablespoons butter
- ½ cup white wine
- 2 teaspoons capers
- Preheat oven to 400 degrees.
- Heat 1 tablespoon of the olive oil in a large frying pan on medium heat. Add garlic, spinach and peppers. Cook for a few minutes or until spinach is wilted. Add Parmesan cheese and croutons. Stir well. Set mixture aside in a small bowl.
- Add the remaining 2 tablespoons of oil to the pan. Season both sides of the pork chops with the Italian seasoning. Add to pan and sear on medium heat for a few minutes on each side or until chips are golden.
- Remove from pan and place on a baking sheet lined with aluminum foil. Cut a horizontal slit in each chop to form a pocket. Divide the spinach mixture into four portions and stuff each chop. Place one slice of provolone cheese over the stuffing on each chop.
- Bake in oven for about 25 minutes or until chops reach an internal temperature of 145 (for medium rare) to 160(for medium) using a digital thermometer. Let rest for 3 minutes after cooking.
- While chops are almost done baking, add butter to the pan the chops were seared in. Add wine and capers. Cook on medium heat for a few minutes or until sauce slightly thickens.
- Serve the sauce over the cooked chops.