Italian Cheese Stuffed Pork Chops Recipe -
Italian Cheese Stuffed Pork Chops Recipe
  • READY IN 25 mins

Italian Cheese Stuffed Pork Chops

Recipe by  

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

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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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 More Reviews

Most Helpful Positive Review
Dec 14, 2010

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 outside of the chop with a mediterranean blend seasoning, then seared both sides and stuck in the oven with more cheese topping it. The result? Tender, tasty pork with a nice crusty top! All variations should yield a delicious taste, and the cheese inside will NOT run out bc the breadcrubs hydrate bc of the cheese while baking! I will try marinating the chop next time, or using fresh herbs for a different flavor! Do not overcook your chops! Great recipe! Thanks! Update: common sense tells you to season your meat to your liking..., the recipe is a suggestion for a meal that works as is. Consider before rating negatively. It's an awesome chop!

Most Helpful Critical Review
Dec 14, 2010

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.

Dec 21, 2010

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 seasoning--but use EVO not cooking spray). I did use dried 1/4 t thyme & 1/2 t parsley in the stuffing as I did not have fresh. As another reviewer said, the crushed seasoned croutons do prevent the cheese from cooking out. Use 3/4 - 1" bone-in chop (as called for) because the bone also adds flavor & helps with sealing in the stuffing. Tip: partially freeze chop to aid in slicing the pocket--fillet knife works well. Since I used a 1" chop, I did bake the full 10 minutes--just make sure juices are clear.

Dec 16, 2010

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 also added a little granulated garlic to the cheese and bread crumbs. I browned them in the skillet and then put them on a baking stone in the oven. I will definitly make this again!

Dec 17, 2010

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 the mixture on each chop and then closed them up like a sandwich. then i patted one side of each chop with the paprika,salt, pepper mix (but also added 1tsp of italian dried herbs). amazing!! my husband just said that they are the best pork chops he's ever had! served with rice and a salad.

Dec 17, 2010

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

Dec 28, 2010

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 think the thyme gave them a really nice flavor, so I would recommend using that over the parsley.

Jan 03, 2011

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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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