Stuffed Pork Chops

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These Stuffed Pork Chops are filled with fresh mushrooms, basil pesto, and melty cheese and then baked to perfection. You are going to love this recipe!

Stuffed Pork Chops in a skillet

Baked Stuffed Pork Chops Recipe

Pork can be a tough protein to cook properly. This recipe gives you all the tools you need to ensure you have the juiciest pork chops ever. I’ve stuffed pork chops before but the filling in this recipe is simple yet flavorful. Plus, it matches a variety of side dishes so I can prepare it with something new every time. Pork chops are a very inexpensive cut of meat as well so it’s great for a tight budget or if you have a lot of people to feed!

fork with bite of Stuffed Pork Chops

Why You’ll Love These Stuffed Pork Chops

  • Budget-friendly: As mentioned earlier, this is a cheap meal to make!
  • Family favorite: Even my kids love these pork chops and they can be pretty picky at times!
  • Flavor bomb: From the mushrooms to the bold basil pesto, these stuffed pork chops are not short on flavor.

What You’ll Need

These are all of the ingredients you’ll need to make this recipe for stuffed pork chops. It’s a very easy filling with minimal ingredients but it still tastes so good!

  • Boneless pork chops: Thick chops are best so they’re easy to slice and fill. You can even buy the pork chops in bulk and freeze extras for another meal. Bone-in can be used but they are a little harder to stuff.
  • Seasoning: I only add salt and pepper because the pesto adds tons of flavor.
  • Olive oil: The oil is used to saute the mushrooms and garlic. You can even use a little butter or another oil like avocado or canola.
  • Mushrooms: Any variety of fresh mushrooms will work perfectly. I love baby portabellas because they have a rich and meaty flavor but I’ve also made this recipe with white mushrooms and it’s just as tasty.
  • Garlic: always go for fresh garlic cloves when you can. They can also be purchased minced and pre-peeled if you want to save more time.
  • Basil pesto: Buy your favorite brand or make it homemade pesto.
  • Mozzarella: I like to use grated or shredded mozzarella and mix it with the other filling ingredients but if you have slices, add those after the pesto/mushroom mixture.
  • Parsley: Use freshly chopped parsley as an optional garnish for a pop of color!
ingredients needed to make Stuffed Pork Chops

How to Make Stuffed Pork Chops

Here are the instructions for this recipe. If you follow these step by step, you will end up with a successful and yummy meal.

  • Preheat the oven. Preheat your oven to 375 degrees F. 
  • Make pockets in the pork. Slice horizontally into each pork chop just enough to make a pocket, but not all the way through.
  • Season. Sprinkle salt and pepper on the inside and outside of each pork chop.
  • Saute mushrooms and garlic. Heat a large skillet over medium heat and 1 tablespoon of oil. Sauce the sliced mushrooms for 2-3 minutes then add the garlic. Sprinkle with salt and pepper then continue to cook for 3-5 minutes or until all moisture has evaporated.
  • Make the filling mixture. Combine the mushroom mixture with the pesto and mozzarella. Stir until well combined.
  • Stuff pork chops. Divide the stuffing evenly among the pork chops.
  • Secure them. Use toothpicks to secure the pork chops so the filling doesn’t fall out.
  • Sear the pork. Heat 1 tablespoon of oil in an oven-safe skillet and sear the pork chops for 2-3 minutes per side or until golden.
  • Bake. Place the skillet in the oven and bake for 15-20 minutes or until cooked through.
  • Rest. Let the pork chops rest in the skillet for a few minutes. You can cover your skillet with aluminum foil if you need to keep them warm a little longer.
  • Serve. Garnish with parsley and serve with your favorite side dish.
Stuffed Pork Chops cooked in pan

Tips and Variations

  • Let it rest. Don’t skip this step! Allow the stuffed pork chops to rest when they come out of the oven. This will allow the juices to redistribute so that when you slice into them, they won’t dry out.
  • Don’t overcook the mushrooms. The mushrooms and garlic are only lightly sauteed for a little color and to remove some of the moisture in them. If they are cooked too long, they will make the stuffing mushy.
  • Add more veggies. Include diced onion and celery for a heartier filling. Saute them with the mushrooms before mixing with the other ingredients.
  • Use a baking dish. If you do not have an oven-safe skillet, transfer the pork chops to a greased baking dish before putting them in the oven.
  • Use a thermometer. The pork must be cooked to an internal temperature of 145 degrees F. If you are unsure if they are done, check the center of each chop with a instant-read thermometer.
Stuffed Pork Chops on plate with mashed potatoes and asparagus

Serving Suggestions

Serving these stuffed pork chops with Creamy Mashed Potatoes is a classic combination. They are even great with Candied Sweet Potatoes.
Want a little green on your plate? Make Oven Roasted Asparagus or Air Fryer Brussel Sprouts with this recipe for stuffed pork chops.

Stuffed Pork Chops on white plate with potatoes and asparagus

Storage Directions

  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Make the pork chops ahead of time by following all of the steps through searing them and then place them in the fridge until ready to bake.
  • Reheat: Cover with foil and reheat the pork chops in the oven or reheat them in the microwave.
  • Freeze: Place the pork chops in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before reheating.

More Pork Chop Recipes

Stuffed Pork Chops Feature
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Stuffed Pork Chops

These stuffed pork chops are bursting with flavor, featuring a savory blend of basil pesto, sautéed mushrooms, and melted mozzarella cheese, all nestled inside tender pork chops. A perfect dish for impressing dinner guests or treating yourself to a delicious meal!
Servings: 4 Servings
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes


  • 4 thick-cut boneless pork chops
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil divided
  • 1 cup sliced mushrooms
  • 2 cloves garlic minced
  • 1/2 cup basil pesto
  • 1 cup grated mozzarella cheese
  • fresh parsley Chopped for garnish


  • Preheat your oven to 375°F (190°C).
  • Using a sharp knife, make a pocket in each pork chop by slicing horizontally into the side of the chop, being careful not to cut all the way through.
  • Season the pork chops inside and out with the salt and pepper.
  • In a skillet over medium heat, heat 1 tablespoon of olive oil. Add the sliced mushrooms and sauté for 2-3 minutes. Add the minced garlic with a pinch of salt and black pepper. Continue to sauté the mushrooms until they are tender and any excess moisture has evaporated, about 3-5 minutes. Remove from heat and set aside.
  • Combine the basil pesto, sautéed mushrooms, and grated mozzarella cheese in a mixing bowl. Mix everything together until well combined.
  • Stuff each pork chop with the pesto-mushroom-cheese mixture, dividing it evenly among the chops. Press the stuffing gently into the pocket to ensure it’s packed in tightly.
  • Secure the opening of each pork chop with toothpicks to keep the stuffing in place.
  • Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed pork chops and sear them on each side until golden brown, about 2-3 minutes per side.
  • Transfer the skillet to the preheated oven and bake the stuffed pork chops for 15-20 minutes, or until they reach an internal temperature of 145°F (63°C) for medium doneness.
  • Once cooked through, remove the pork chops from the oven and let them rest for a few minutes before serving.
  • Garnish with chopped fresh parsley.

Last Step:

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  • Choosing Thick-Cut Chops: Thick-cut pork chops provide a larger surface area for stuffing, allowing you to pack in more flavorful ingredients like basil pesto, sautéed mushrooms, and mozzarella cheese. The chops’ thickness helps retain moisture during the baking process, preventing them from drying out and ensuring a succulent and juicy finished dish. Thicker chops are more forgiving when it comes to cooking time, reducing the risk of overcooking and resulting in a tender and perfectly cooked interior with a golden brown crust. The robust texture of thick-cut chops holds up well to the stuffing and maintains its shape throughout the cooking process.
  • Different Cuts of Pork Chops: There are several cuts of pork chops available, each with its own characteristics and ideal cooking methods.
  • Bone-In Chops: These chops contain the bone, which adds flavor and helps to keep the meat moist during cooking. They can be thick-cut or thin-cut and are suitable for grilling, pan-searing, or baking.
  • Boneless Chops: Boneless pork chops are easy to work with and can be stuffed, breaded, or marinated for various recipes. They cook relatively quickly and are versatile enough for a range of cooking methods.
  • Center-Cut Chops: These chops are cut from the center of the loin and are known for their tenderness and lean meat. They are well-suited for stuffing and are often preferred for their consistent thickness.
  • Rib Chops: Also known as ribeye chops or pork rib chops, these chops are cut from the rib section of the loin and contain more marbling, resulting in a richer flavor and juiciness. They are excellent for grilling or pan-searing.
  • Proper Pocket Size: Be careful when making the pocket in each pork chop, ensuring not to cut all the way through to create a secure pocket for the stuffing.
  • Seasoning: It’s important to generously season the pork chops with salt and pepper both inside and out for enhanced flavor.
  • Toothpick Securing: Use toothpicks to secure the opening of each pork chop after stuffing to prevent the filling from spilling out during cooking.
  • Resting Time: Allow the stuffed pork chops to rest for a few minutes after baking to allow the juices to redistribute, resulting in a more tender and flavorful dish.


Calories: 977kcal | Carbohydrates: 5g | Protein: 106g | Fat: 56g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 329mg | Sodium: 1266mg | Potassium: 1799mg | Fiber: 1g | Sugar: 2g | Vitamin A: 834IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 3mg


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