These stuffed pork chops are so easy to make! There’s a rub, a stuffing and a sauce, but all three come together in just minutes. Sunday dinner just got all fancy pants again.

I don’t even know how many times I ate pork chops growing up, but it was a lot. I mean, it’s not like it was every week, but at least once a month I’d bet. And they were good. Real good.

Mom would brown pork chops in a pan with a little flour and seasonings, throw them in a crockpot and they’d break down into the most fall apart deliciousness which we then ate over rice or mashed potatoes. Sometimes she’d make this pork chops and rice dish too. I loved both.

A stuffed pork chop that has been cut, exposing the stuffing inside. The pork chop is sitting in a golden sauce and a knife and fork are resting on the plate.

And then the love stopped. It just went away.

I realized as an adult that pork chops are often chewy. And bland. And boring.

Why eat a dry pork chop when you could eat moist chicken?

Someone shivered at that word, huh? 🙂 Doesn’t bother me a lick.

But pork chops are about to make a HUGE comeback. I’ve already called Mom and made her promise to make this recipe. Not only is it good, but it’s Sunday dinner good. Like, so good it’s on the regular rotation. I do not have one single recipe on my regular rotation, but this one is staying put.

And guys, it’s easier than you think.

A stuffed pork chop on a dinner plate. The pork chop is sitting in a light golden sauce and bits of the stuffing are laying in the sauce. A knife and fork are beside the plate.

What Ingredients Go in Stuffed Pork Chops?

I’m going to break down the ingredients into three categories: filling, stuffing, and sauce. So the list is going to appear long, but don’t let it scare you! Most of it is spices and items you already have on hand. Here is what you will need:

  • Pork Chops (shocking, I know!)


  • Parsley (fresh)
  • Milk
  • Salt
  • Rubbed Sage
  • Apple
  • Corn
  • Panko


  • Flour
  • Smoked Paprika
  • Chili Powder
  • Garlic Powder
  • Onion Powder
  • Pepper
  • Kosher Salt


  • Dijon Mustard
  • Rosemary (fresh)
  • Honey
  • Chicken Broth
  • Brown Sugar
  • Apple Cider Vinegar
  • Butter
  • Corn Starch
  • Water

The measurements for each ingredient can be found in the recipe card down below.

Uncooked pork chops. One pork chop has been cut opened and a spoonful of stuffing is being put inside. Fresh sage and a bowl of bread crumbs are sitting nearby.

How to Make Stuffed Pork Chops

Start this recipe by preheating the oven and prepping the filling and rub. For the filling, stir all of the ingredients together and then move half of the filling to another bowl to use later.

For the rub, whisk all of the ingredients together in a shallow bowl.

Now we will jump in to preparing the pork chops:

  • Using a knife, cut a pocket in the meat as shown in the image above. Be careful not to cut through pork chop completely.
  • Stuff a spoonful of stuffing into each pork chop. Close with a toothpick if desired.
  • Pat the rub all over each side of the meat.
  • Brown each side of the pork chops in a skillet on the stove top.
  • Place the pork chops into a baking dish.

Four uncooked pork chops that have been stuffed and placed in a baking dish.

  • Add all of the ingredients for the sauce (minus the butter, cornstarch and water) into a small bowl and whisk to combine.
  • Pour into the skillet that was used to brown the pork chops. Allow the sauce to simmer until it reduces slightly.
  • Add the butter to the sauce and simmer.
  • Pour half of the sauce over the pork chops and save the other half for serving.
  • Bake the pork chops.
  • Crisp the remaining reserved stuffing on the stove top until browned.
  • Reheat the remaining sauce in a skillet. Add the cornstarch and water and whisk until thickened.
  • Remove the pork chops from the oven and sprinkle with the stuffing and pour the sauce over the top.
A serving platter with stuffed pork chops. The pork chops have a sauce poured over the top. There is fresh sage and a bowl of stuffing next to the platter.

Prep Ahead- Make Ahead

One of the things I love about this recipe is that so much of it can be prepped ahead of time. Here are a few ways to save time:

  1. Prepare the stuffing and store it in a bowl in the fridge.
  2. Prepare the sauce without cooking it, store it in the fridge.
  3. Keep the rub in a ziploc in your pantry or spice cupboard for a quick meal.
  4. Stuff the pork, fry it up, make the sauce and then store it in the fridge all together until you’re ready to bake it and then finish the recipe.

See!! So easy! Yes, there’s a rub, a stuffing and a sauce, but all three come together in just minutes, so take a deep breath, do one at a time and crank this baby out.

A stuffed pork chop on a dinner plate. There is a little stuffing with corn kernels on top of the pork chop and a sauce has been poured over the top. Fresh sage is on the edge of the plate.

Can You Make Stuffed Pork Chops Ahead Of Time?

Yes, you can stuff the chops ahead of time and store in the refrigerator for 2-3 days, or in the freezer for up to a month.

How Long Will Cooked Stuffed Pork Chops Keep?

You can keep left overs in the refrigerator for 3-4 days.

Watch How to Make Stuffed Pork Chops

Are you ready to love pork chops again?! These stuffed pork chops are 100% going to make it on your dinner rotation just like it has on mine. The filling, rub and sauce make these the most flavorful and juicy pork chops ever!

More Sunday Dinner Recipes:

Sunday Dinner Juicy Stuffed Pork Chops

4.41 from 15 votes
Servings: 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour


  • 4 Pork Chops, thick cut, boneless


  • 1 Tablespoon Parsley, fresh, chopped
  • 1 Tablespoon Milk
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Rubbed Sage
  • 1 Apple, small, chopped fine
  • 1 Cup Corn, frozen and defrosted
  • 1 Cup Panko Bread Crumbs


  • 2 Tablespoons Flour
  • 1 teaspoon Smoked Paprika
  • 2 teaspoons Chili Powder
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon Pepper
  • 2 teaspoons Kosher Salt


  • 3 Tablespoons Dijon Mustard
  • 3/4 teaspoon Rosemary, fresh, minced
  • 1/3 Cup Honey
  • 1 Cup Chicken Broth
  • 1 teaspoon Brown Sugar
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Butter
  • 1/2 teaspoon Corn Starch
  • 1/2 teaspoon Water


  • Heat the oven to 350


  • In a small bowl, stir together all of the filling ingredients and remove 1/2 of it to a small bowl.

For the Rub

  • In a shallow dish, whisk together the rub, set aside.

To Prepare

  • Place each chop on the long side, using a knife carefully cut a pocket in the meat being careful to not cut through to the other side.
  • Spoon the filling into each cavity and I like to stick a toothpick into the open end to help close it. If you need to steal a little filling from the other bowl that's ok, the remaining filling is just going to be crisped as a garnish. Next, pat the rub all over each side of the meat and set aside.
  • In a skillet over medium high, add a drizzle of oil, and cook on each side until browned, about 3 minutes.
  • Remove the meat to a 9x13” baking dish.
  • Meanwhile, whisk together the sauce ingredients except the butter, cornstarch and water in a small bowl.
  • With the skillet back over medium heat, add the sauce and whisk with any bits left in the pan. Turn the heat on the skillet to medium and allow to simmer until reduced barely. Melt in the butter and simmer another 1 minute.
  • Pour 1/2 of the sauce over the meat and reserve the rest for serving.
  • Bake for 40-50 minutes or until a thermometer shows 165 degrees in the meat.
  • The last few minutes of baking, in a small skillet over medium heat, add a drizzle of oil and add the remaining stuffing ingredients. Cook, stirring occasionally until lightly browned. Set aside. Reheat the remaining sauce in the skillet and once simmering, add the cornstarch to the water and then whisk it into the sauce until thickened.
  • Remove the meat from the oven and add a sprinkle of the stuffing to each chop and then pour the sauce all over the tops.Enjoy!


left overs can be stored in the refrigerator for 3-4 days


Serving: 1gCalories: 470kcalCarbohydrates: 53gProtein: 34gFat: 14gSaturated Fat: 5gCholesterol: 98mgSodium: 1282mgPotassium: 758mgFiber: 3gSugar: 32gVitamin A: 569IUVitamin C: 10mgCalcium: 54mgIron: 2mg
Author: Sweet Basil
Course: All of the Best Pork Recipes on the Internet
Cuisine: American

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A stuffed pork chop on a dinner plate. The pork chop is sitting in a light golden sauce and bits of the stuffing are laying in the sauce. A knife and fork are beside the plate.