Stuffed with a flavorful mixture of Gruyere cheese, garlicky mushrooms and sun-dried tomatoes, these Pork Chops are anything but ordinary. They're easy enough for a weeknight, but impressive enough to serve your favorite dinner guest.

Jump to:

• ❤️ Why You'll Love This Stuffed Pork Chops Recipe
• 🛒 Ingredients for Stuffed Pork Chops
• 🔪 How to Make Stuffed Pork Chops
• 💡 Tips
• ☑️ Storage Instructions
• 🍴 What to Serve with Stuffed Pork Chops
• 🔄 Substitutions and Additions
• Can I Make These Pork Chops Ahead of Time?
• Can I Use Bone-in Pork Chops?
• Why Did My Pork Chops Turn Out Dry?
• Do I Need to Sear Them Before Baking?
• Can I Grill Them Instead?
• 🍽️ More Pork Recipes

❤️ Why You'll Love This Stuffed Pork Chops Recipe

• Tender, juicy thick-cut pork chops
• Melty Gruyere cheese with garlicky mushrooms and spinach
• Savory filling with sun-dried tomatoes
• Quick, easy restaurant-quality dinner

My recipe for Stuffed Pork Chops starts with thick, juicy chops that are filled with creamy Gruyere, garlicky mushrooms, spinach, and bits of sun-dried tomato. I pan sear them to give them beautiful golden color, then finish them in the oven until they’re perfectly tender.

While the chops are flavorful on their own, it’s the savory filling that take them to the next level. The cheese melts into the mushrooms, the tomatoes add a pop of brightness, and the spinach rounds it all out. The best part is, they come together fast but still have that “company’s coming” kind of flavor.

For more pork chop recipes that are perfect for guests, try my French Onion Smothered Pork Chops or Pork Marsala.

🛒 Ingredients for Stuffed Pork Chops

• Pork chops: Boneless chops work best for stuffing and cook evenly.
• Baby bella mushrooms: Add rich, earthy flavor and pair perfectly with the cheese.
• Gruyere cheese: Melts beautifully and gives the filling a creamy, nutty flavor.
• Fresh baby spinach: Adds color and freshness to balance the richness.
• Sun-dried tomatoes w/oil: Infuses the pork with a tangy, slightly sweet flavor.
• Garlic: A must for any savory dish.
• Dried thyme: Adds subtle herby notes that complement the filling.
• Garlic salt: Seasons the meat and enhances the overall flavor.
• Smoked paprika: Adds color and a hint of smoky depth.
• Black pepper: Finishes everything with a little kick.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Skillet
• Meat thermometer

🔪 How to Make Stuffed Pork Chops

Add 1 tablespoon of the sun-dried tomato oil to a large skillet, along with the sliced mushrooms. Sauté until they have some good color, then add in the minced garlic and continue sautéing for another 20 seconds.

Stir in the sun-dried tomatoes and baby spinach. 

Continue cooking just until the spinach has wilted, then remove from the heat. Pour the mixture into a bowl, then set aside to cool slightly, while you prepare the pork chops.

Preheat oven to 425°F.

Cut a deep slit or pocket into the side of each pork chop, making sure not to cut all the way through, otherwise the filling will leak out.

Sprinkle the garlic salt, pepper, smoked paprika and thyme over each side of the pork chops.

Add a slice of the Gruyere cheese and some of the filling inside the pocket of each pork chop, making sure not to overstuff them.

Sear on each side, then bake in your preheated oven for 10 minutes or until the pork chops reach an internal temperature of at least 145°F, when checked with a meat thermometer.

Heat the same skillet to medium high, add in the remaining sun-dried tomato along with the pork chops.

Sear on each side, then bake in your preheated oven for 10 minutes or until the pork chops reach an internal temperature of at least 145°F, when checked with a meat thermometer.

💡 Tips

• If you’re cooking for a crowd, buying a whole pork loin and slicing it into thick chops is often more economical.
• Spoon the filling toward the center of the chop, not the edge, to help keep it sealed while searing.
• A nonstick skillet works great for this recipe and makes cleanup easier, but make sure it’s fully heated before adding the pork for a good sear.
• If any filling leaks out while baking, spoon it back over the top before serving. It still tastes amazing.
• Let the pork rest on a plate for a few minutes before slicing so the juices settle and the meat stays tender.
• Slice the chops across the grain for the most tender bite.

☑️ Storage Instructions

Refrigerate: Store leftover stuffed pork chops in an airtight container for up to 3 days. You can reheat them gently in the oven at 325°F until warmed through.

Freeze: These pork chops are best when freshly cooked, but you can freeze them. Just wrap them tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

🍴 What to Serve with Stuffed Pork Chops

You can serve this cheesy pork recipe with any leafy green vegetable or salad, or try one of these delicious sides:

• Loaded Creamy Cauliflower Casserole
• Oven Roasted Broccoli
• Cheesy Roasted Asparagus with Prosciutto
• Bacon Wrapped Green Beans
• Sautéed Broccolini 
• Rosemary Garlic Mashed Cauliflower
• Air Fryer Twice Baked Potatoes

🔄 Substitutions and Additions

• Cheese: Swap Gruyere for Swiss, provolone, or mozzarella if that’s what you have on hand.

• Cream cheese: Add a spoonful of cream cheese to the filling for a creamier texture.

• Greens: Use kale or arugula instead of spinach for a different leafy flavor.

• Bacon: Add cooked bacon crumbles to the filling for a smoky twist.

• Heat: Toss in a pinch of red pepper flakes if you like a little heat.

• Topping: Sprinkle a little parmesan on top before baking for extra cheesy goodness.

Can I Make These Pork Chops Ahead of Time?

Yes! I will sometimes prepare and stuff the pork chops a day in advance, then cover and refrigerate until ready to cook.

Can I Use Bone-in Pork Chops?

Yes, just note they may take a few extra minutes in the oven to reach 145°F internally.

Why Did My Pork Chops Turn Out Dry?

They likely overcooked. Always use a thermometer and pull them from the oven right at 145°F.

Do I Need to Sear Them Before Baking?

You really do. Searing locks in the juices and gives the pork a nice golden crust that adds flavor.

Can I Grill Them Instead?

You can, but make sure to wrap them tightly in foil after searing so the filling stays inside.

🍽️ More Pork Recipes

• Air Fryer Bone-in Pork Chops
• Grilled Hawaiian Pork Kebabs
• Easy Grilled Pork Chops
• Honey Glazed Pork Tenderloin