This means that you will be prepping the pork chops – making the filling and stuffing the chops – and then placing the pork chops in the refrigerator. Stuffed pork chops can be prepared the day before.
Of course, the safest course of action is to use an instant read thermometer. If you are working with pork chops that are 1 1/2 inches thick, it will take approximately 15 minutes to hit 135 degrees. Pulling stuffed pork chops out of the oven when they reach an internal temperature of 135 degrees Fahrenheit and then letting them rest, tented, for 5 to 10 minutes will bring the final temperature to 145 degrees. Pork is safe to eat at 145 degrees Fahrenheit. Therefore, when you pull meat out of the oven, the internal meat will continue to cook and the internal temperature will continue to rise. It releases heat both to the external air around it, but also to the internal portion of the meat. When meat is removed from the oven, it continues to release heat. Carry over cooking allows us to reach an internal temperature that is good from a food safety perspective while keeping us from a temperature that is going to dry out the meat. Pork is drastically different when it is overcooked (read: not good).
Carry Over CookingĬarry over cooking is a great little trick done in cooking that helps keep meat from drying out or over cooking. That way you can take them out of the oven right when they hit 135 degrees and you don’t have to risk them getting over cooked. If you want to skip this portion of the recipe, you can, but I suggest that you use an instant read thermometer that can stay in the pork chop while it bakes. It creates a nice brown crust on the pork chops that deepens the over all flavor. I love the pan searing that we are doing in this recipe. This will keep the hole only about an inch in width which will allow the stuffing to stay in while the pork chop cooks. Try to not move the part of the knife that is on the outer edge of the pork chop. Move the tip of the knife back and forth within the pork chop to create a large pocket.Insert the tip of the knife into the pork chop as shown above.Use a very sharp knife when cutting the pocket.This will allow you to create a nice pocket for the filling without risking cutting through the outside of the pork chops. Pick pork chops that are at least an inch and a half thick.Take them out of the oven, tent them, and let them rest until they reach an internal temperature of 145 to 150 degrees.Ĭutting pork chops for stuffing is very simple, you just want to remember a few important tips. You will only bake them in the oven for 15 minutes or until they reach an internal temperature of 135 degrees. We are going to finish off the pork chops in the oven. After heating vegetable oil in a large hot skillet, add the pork chops and sear them for six minutes on each side. Season the chops with kosher salt and freshly ground black pepper. Carefully stuff each pork chop with a fourth of the filling. This will make enough room for the stuffing while keeping the opening small so the stuffing doesn’t leak out. You will be making about a one inch opening and then moving the knife back and forth to creating a large pocket. Using a very sharp knife, cut into the pork chop. I don’t recommend adding more salt and pepper than is listed as we will be seasoning the pork chops with it as well. Combine the cream cheese, mozzarella, Parmesan, fresh spinach, garlic, Italian seasoning, salt and pepper.
Boneless stuffed pork chops full#
For the full printable recipe with measurements, make sure to scroll to the bottom of the post.
This is a brief overview to show you how easy it is to make stuffed pork chops. Finally, pork chops are so inexpensive right now, we made this whole meal for just under $15.
But it is so flavorful and has such a great presentation that it is perfect for entertaining. These pork chops with stuffing are easy enough that they can be a great weeknight dinner. Filled with a mixture of cream cheese, seasonings, and cheese then pan fried, these delicious pork chops are going to become a new favorite. If you are looking for a recipe that is both full of flavor but also low carb, let me introduce you to these amazing Stuffed Pork Chops.
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