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Italian Cheese Stuffed Pork Chops

Italian Cheese Stuffed Pork Chops

"These stuffed pork chops with cheese, seasoned croutons and fresh thyme make an everyday dinner seem extra special."
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Ingredients

25 m servings 360 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 35.7 g
  • 71%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 781 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cut a horizontal pocket in the side of each pork chop (or ask your meat retailer to do this for you). Combine 3/4 cup cheese, croutons and thyme; stuff into pockets and pinch edges together to close pockets. Combine salt, paprika and pepper; sprinkle over chops.
  2. Heat a 12-inch ovenproof skillet (wrap handle in foil) coated with cooking spray over medium-high heat until hot. Add chops; cook 3 minutes per side or until browned. Sprinkle remaining 1/4 cup cheese over chops. Transfer skillet to a preheated 375 degrees F oven. Bake until chops are no longer pink in center, 8 to 10 minutes depending on thickness of chops.

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Reviews

Read all reviews 48
  1. 70 Ratings

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Most helpful positive review

This is my first review, so bear with me! I used chops that were about 1.5 to 2inches thick firstly... Filled them with an Italian blend cheese and an Italian blend breadcrumb. Seasoned the outs...

Most helpful critical review

This was good as written, however, i did have to add spice to our tastes, next time I will not stuff the pork, i will just add this to the top of some back pork chops ects.

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This is my first review, so bear with me! I used chops that were about 1.5 to 2inches thick firstly... Filled them with an Italian blend cheese and an Italian blend breadcrumb. Seasoned the outs...

EXTREMELY moist, wonderful flavor! I can not give this enough stars! Do NOT skip the skillet browning...that adds so much flavor (3 min per side on med-high creates a very brown chop & sealed in...

Very good! I used boneless pork chops that were about 1 1/2" thick. I sliced them in the middle to create a pocket, and then I hammered them with a meat tenderizer before stuffing them. I als...

wow sooo flavourful! Quick and easy!! tiny changes.. i omitted the bread crumbs entirely. i bought butterfly sliced bone less chops. mixed the cheese and fresh parsley together and sprinkled t...

I liked these. We skipped frying and put them straight in the oven and increased the cook time a couple minutes.

This was good as written, however, i did have to add spice to our tastes, next time I will not stuff the pork, i will just add this to the top of some back pork chops ects.

These were fabulous! Quick and easy, but they tasted delicious. We made them just as the recipe indicated (except for we used boneless pork chops), and I don't think I would change a thing! I th...

This was a huge hot for the family. I used sweet paprika instead of the the hot variety. In the end, I ended up printing this one off for one of our guests.

I used Zateranes Chicken Planko crumbs for a cajun Flair and the family LOVED these. I also used a little extra cheese and sprinkled with Basil instead of parsley. Delicious and very quick meal!

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