Bring a creamy, crunchy, savory meal to the table in just over an hour with this beginner-friendly twist on a comforting fave!
Pork chops are a favorite meal for my family. When I was growing up, my mom pan-fried or baked the bone-in variety at least once a week. I still associate that juicy, savory meat with feelings of safety and comfort.
This recipe for stuffed pork chops takes that dinner staple a step further. Adding a luscious filling of cream cheese mixed with sautéed mushrooms and onions transforms a simple chop into an elevated experience of layered flavors! The crispy breaded exterior and beautiful spiralled interior that’s revealed when you cut into the chops remind me of chicken Kiev—but with a creamier, cheesier twist that’s oh-so satisfying.
Plus, this dish comes together in just over an hour, making it a great choice for both weeknights and special occasions. Tap this beginner-friendly recipe to put a tasty spin on a comforting, familiar fave!
How to butterfly, pound, and roll like a pro
If your chops are thick-cut, butterfly them before pounding. Place the chop flat on a cutting board. Using a sharp knife, hold the blade parallel to the board and carefully slice horizontally through the center of the meat, stopping just before you cut all the way through. Open the chop like a book, and you’ll have a larger, thinner piece of meat. If it’s still thicker than half an inch, pounding may be necessary.
If your chops are on the thinner side, you can simply place them between two pieces of parchment or plastic wrap and gently pound them. Aim for about a half-inch thickness—a rolling pin or meat mallet works well for this—to create enough surface area to roll easily without tearing.
Once your pork chops are butterflied and evenly pounded, spread your filling in a thin layer, leaving a small border around the edges. To roll, start from a short end and roll the chop up snugly, tucking in any stray filling as you go. Secure the roll with toothpicks or kitchen twine to help it hold its shape through dredging and baking.
How do I store leftovers?
Let your stuffed pork chops cool before storing, but don’t leave them at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze your chops for up to 3 months in freezer-safe containers or bags with as much air removed as possible. Thaw overnight in the fridge. Reheat on the stovetop, in a 350°F oven, or in the microwave in short bursts until the meat reaches a safe internal temp of 145°F.
Serving suggestions
Serve stuffed pork chops alongside a wide array of veggie-rich side dishes. They pair exceptionally well with this Roasted Brussels Sprouts Recipe and Roasted Broccoli And Carrots. Add a Baked Potato, creamy Delmonico Potatoes, or Loaded Mashed Potatoes for a deeply satisfying meal.
Stuffed Pork Chops
Ingredients
- 2 boneless pork chops
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 onion chopped
- 1 clove garlic chopped
- 3 cups mushrooms sliced, about 8 ounces
- 1 sprig rosemary chopped
- 1/2 cup cream cheese softened
- 1 egg
- 1 cup breadcrumbs
Instructions
- Preheat your oven to 400°F. Prepare an 8×8-inch baking dish with a light coating of nonstick cooking spray.
- Place the pork chops in between 2 pieces of parchment paper and gently pound them to a uniform thickness of about 1/2 inch. Season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic, mushrooms, and chopped rosemary leaves. Sauté until the mushrooms soften and begin to brown, 4-6 minutes. Let the mixture cool for 5-10 minutes.
- In a small bowl, combine the mushroom mixture with the softened cream cheese until smooth.
- Spread half the filling on each pork chop, roll up tightly, and secure with toothpicks if needed.
- Whisk the egg in a shallow bowl, and place the breadcrumbs in another. Dip each pork roll into the egg, then the breadcrumbs, pressing to coat.
- Arrange the pork chops seam-side down in the prepared baking dish. Bake uncovered for 22-28 minutes, or until a thermometer reads 145°F at the thickest part.
- Remove from the oven and let the chops rest for 5 minutes. Remove toothpicks and serve warm.
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