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5.0 from 18 votes

Bone In Stuffed Pork Chops Recipe

These deliciously easy-to-make stuffed pork chops are loaded with flavor and will absolutely blow your guests away.

Prep Time
10 mins
Cook Time
10 mins
Servings: 6
Calories: 477 kcal
Course: Main Course
Cuisine: French , American

Ingredients

For the Pork:
  • 5 tablespoons olive oil
  • 3 finely minced cloves of garlic
  • 2 cups packed baby spinach
  • 1 cup cubed sourdough bread
  • ½ cup Montmorency tart cherries
  • 1 tablespoon whole grain mustard
  • 1 cup shredded fontina cheese
  • 6 thick cut bone-in pork chops
  • 3 tablespoons unsalted butter
  • 2 sprigs each fresh rosemary and thyme
  • salt and pepper to taste
For the Sauce:
  • 2 cups beef stock
  • 1 tablespoon whole grain mustard
  • ¼ cup Montmorency tart cherries

Instructions

    Cup of Yum
  1. Preheat the oven to 350°.
  2. 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.
  3. Stir in the spinach and cook until it’s wilted, about 4-5 minutes while stirring occasionally.
  4. 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.
  5. Season with salt and pepper and set aside until it is slightly cooled.
  6. 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.
  7. Evenly stuff each pork chop with the dried cherry stuffing by pressing it into the slit of the pork chops with your thumbs.
  8. Season the pork chops on both sides with salt and pepper.
  9. 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.
  10. 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.
  11. Bake the entire pan in the oven at 350° for 12-15 minutes or until cooked throughout.
  12. To make the optional sauce, boil some beef stock in a pot over high heat until it is reduced by ¾ or thick.
  13. Stir in whole grain mustard and dried cherries.
  14. Serve the pork chops with the sauce and garnish with chopped parsley.

Notes

  • Chef Notes:
  • Make-Ahead: These are meant to be eaten as soon as they are finished cooking.
  • How to Reheat: Add the desired amount to a small pan and heat in the oven at 350° F for 10-12 minutes or until warm. You can also heat in the microwave until warm.
  • How to Store: Cover and keep in the refrigerator for up to 3 days. Cover and freeze for up to 3 months. Thaw in the freezer for 1 day before reheating.
  • You may use any artisan-style bread you’d like such as sourdough.
  • The thick-cut pork chops will be 8-12 ounces in weight.
  • Use a paring knife or a boning knife when cutting into the pork.

Nutrition Information

Calories 477kcal (24%) Carbohydrates 16g (5%) Protein 38g (76%) Fat 28g (43%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 115mg (38%) Sodium 490mg (20%) Potassium 739mg (21%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 1701IU (34%) Vitamin C 4mg (4%) Calcium 169mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

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.