Pan-Seared Stuffed Pork Chops

chops27Pan-Seared Stuffed Pork Chops

There are many “stuffed” pork chop recipes, with a variety of “stuffing” ingredients, ranging from cheeses to bacon bits, celery, onions, spinach, basil, and more.  Here is a basic recipe which can be easily modified to your taste, but this one is simple and the ingredients will be pleasing. The recipe is also easily modified by using your own list of ingredients, however the pan-searing method is the same, no matter what ingredients are used.

*Note: Although the recipe calls for 4 pork chops, I only used 2 for this meal, as you can see in the photos. Most often, our dinners are only for the two of us, and I just modify the ingredients accordingly.

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour +10 minutes
Servings: 4


4 – 2″ thick boneless or bone-in pork loin chops; butterflied (My preference is “bone-in,” as I think they carry more flavor and are a bit juicier, but it’s really chef’s choice, and either variety will work just fine.)

3 TBSP Butter for stuffing, plus additional 2 TBSP for cooking

1 med onion, finely chopped

2 stalks celery, finely chopped

2 cups Chicken Broth

4 slices day-old bread; cut in 1/4-inch cubes – or – substitute 1 ½ cups Italian bread crumbs  or – 1 cup Panko Italian Bread Crumbs

1/4 cup baby spinach, finely chopped

1/2 teaspoon dried Basil

½ tsp sugar

½ tsp salt

½ tsp ground black pepper

2 cups (or 1 – 14.5oz can) beef broth (for cooking, not for stuffing)


Carefully slit the chops down to the bone, (or if “boneless, down almost to the opposite edge, leaving about a 1/4 inch) and butterfly them.  Each side of the chop should hinge easily but still be attached to the bone, or if boneless they should hinge easily without separating. Set aside.


Melt 3 TBSP butter in skillet over medium heat; add onions and celery and sauté until transparent and soft.



Add chicken stock, simmer gently until reduced by half.


 Stir in bread (or crumbs), spinach, basil, salt,  pepper, and sugar.




The mixture should be firm and a bit pasty, but not watery.


Remove from heat, allow to cool.


Once mixture has cooled, portion the stuffing into the chops generously and skewer shut with toothpicks.


Melt the 2 remaining TBSPs of butter in a skillet over medium heat.


Brown the chops slowly over medium heat for five minutes on each side, turning over only once.


Slowly add beef broth and simmer over low for 15 minutes, covered; then turn over and simmer other side, uncovered, for an additional 15 minutes (15 minutes per side, 30 minutes total, or until tender).


Remove toothpicks and pour pan juices over pork chops before serving.

chops28Bon Appetit!







  1. Sounds tasty. The ingredients call for boneless chops; however, directions say to cut chops “down to the bone.” Which do you use and would boneless chops require different cooking time? Thanks.

    • Hi Janet, thanks for pointing out that inconsistency in my recipe post, which I will correct. Truth is, I’ve used both – bone-in and boneless, and I prefer the bone-in because I believe there is more flavor and juiciness in those as opposed to the “boneless,” which seem more prone to drying out. The real element you want is the thickness of the chop so as to allow proper room for the filling. Either will work just fine as long as they are thick enough, (About 1-1/2 to 2 inches thickness is about right) but again my personal preference is for bone-in. Admittedly, some prefer the boneless variety, so it’s really “chef’s choice.” As far as cooking time, no difference.

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