Bone In Stuffed Pork Chops Recipe

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5 from 18 votes

This recipe features thick bone-in pork chops stuffed with a mixture of spinach, garlic, sourdough bread cubes, Montmorency tart cherries, fontina cheese, and whole grain mustard. The chops are seared before finishing in the oven with a sauce made from beef stock, mustard, and tart cherries, resulting in a savory, slightly sweet dish with layered textures.

Prep Time

10 mins

Cook Time

30 mins

Servings: 6

Calories: 477 kcal

Course: Main Course

Cuisine: French, American

Ingredients

For the Pork:

5 tablespoons olive oil
3 garlic finely minced cloves
2 cups baby spinach packed
1 cup sourdough bread cubed
½ cup Montmorency tart cherries
1 tablespoon whole grain mustard
1 cup fontina cheese shredded
6 pork chop thick cut, bone-in
3 tablespoons butter unsalted
2 thyme fresh sprigs
2 rosemary fresh sprigs
black pepper to taste
salt to taste

For the Sauce:

2 cups beef stock
1 tablespoon whole grain mustard
¼ cup Montmorency tart cherries

Instructions

Cup of Yum

Preheat the oven to 350°.
Add two tablespoons of olive oil to a large frying pan over low heat and cook the garlic from 1 to 2 minutes or just until done.
Stir in the spinach and cook until it’s wilted, about 4-5 minutes while stirring occasionally.
Add in the bread and cherries and cook for 1 to 2 minutes or until the bread is lightly toasted. Stir in the cheese and mustard.
Season with salt and pepper and set aside until it is slightly cooled.
In the meantime, make a small slice into the side of the pork chop and slice in the inside from front to back. Do not make the initial slit into the side of the pork chop any bigger than the width of the knife.
Evenly stuff each pork chop with the dried cherry stuffing by pressing it into the slit of the pork chops with your thumbs.
Season the pork chops on both sides with salt and pepper.
Add the remaining 3 tablespoons of olive oil to a large frying over high heat. Once it begins to lightly smoke add in the pork chops, and butter, and cook for 5-6 minutes or until well browned.
Flip the pork chops over, baste using the rosemary and thyme by dipping into the rendered fat and butter in the pan and brushing the tops of the pork chops.
Bake the entire pan in the oven at 350° for 12-15 minutes or until cooked throughout.
To make the optional sauce, boil some beef stock in a pot over high heat until it is reduced by ¾ or thick.
Stir in whole grain mustard and dried cherries.
Serve the pork chops with the sauce and garnish with chopped parsley.

Notes

Consume the stuffed pork chops soon after cooking for best texture and flavor.
Reheat leftovers in the oven at 350°F for 10-12 minutes or microwave until warmed through.
Store covered in the refrigerator for up to 3 days or freeze for up to 3 months; thaw for 24 hours before reheating.
Feel free to use any artisan-style bread such as sourdough for the stuffing.
Use a paring or boning knife to carefully cut the pork for stuffing to avoid cutting through the chop.
Thick-cut pork chops weigh approximately 8-12 ounces each in this recipe.

Nutrition Information

Calories 477kcal (24%) Carbohydrates 16g (5%) Protein 38g (76%) Fat 28g (43%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 15g (75%) Trans Fat 1g (50%) Cholesterol 115mg (38%) Sodium 490mg (20%) Potassium 739mg (16%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 1701IU (34%) Vitamin C 4mg (4%) Calcium 169mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 477

% Daily Value*

Calories	477kcal	24%
Carbohydrates	16g	5%
Protein	38g	76%
Fat	28g	43%
Saturated Fat	9g	45%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	15g	75%
Trans Fat	1g	50%
Cholesterol	115mg	38%
Sodium	490mg	20%
Potassium	739mg	16%
Fiber	2g	8%
Sugar	9g	18%
Vitamin A	1701IU	34%
Vitamin C	4mg	4%
Calcium	169mg	17%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.