Can You Make Juicy, Flavor-Packed Pork Chops in Just 45 Minutes?
Ever dreamed of a dinner that feels gourmet but is simple enough for a weeknight? What if you could stuff tender pork chops with creamy goat cheese and sweet prunes for a meal that’s both savory and sophisticated? Stuffed Pork Chops is your answer—a quick, delicious dish that combines juicy pork, tangy cheese, and a sweet-savory filling, all finished with a rich pan sauce. With a 4.2-star rating from 39 reviews, this recipe is perfect for family dinners or impressing guests with minimal effort. Ready to elevate your pork game? Let’s get cooking!
Overview: Why Stuffed Pork Chops Shine
What makes Stuffed Pork Chops so special? These thick-cut pork chops are stuffed with a delightful mix of creamy goat cheese, sweet prunes, and crunchy almonds, creating a perfect balance of flavors and textures. The lemon olive oil adds a bright, zesty note, and the quick sear-and-simmer method keeps the chops juicy while forming a rich sauce. This dish is ideal for cozy weeknights, special occasions, or meal prep, and it’s versatile enough to pair with your favorite sides.
Time requirement: 45 minutes total, with 15 minutes of prep and 30 minutes of cooking. It’s fast enough for busy evenings but feels like a restaurant-quality treat.
Difficulty level: Super easy! If you can stuff a pork chop and sear it, you’re set. No fancy tools needed—just a Dutch oven, a knife, and toothpicks. Kids can help mix the stuffing or sprinkle almonds for garnish.
Health perks: Pork chops provide lean protein and B vitamins for energy and muscle health. Prunes offer fiber and antioxidants, while almonds add heart-healthy fats and crunch. The modest use of goat cheese keeps it indulgent yet balanced, and the quick prep means you’re eating wholesome food fast. Plus, it’s flexible—adjust for low-sodium or nut-free diets with ease.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.
- Prunes (1/4 cup, chopped): Add sweet, chewy depth to the stuffing, balancing the savory pork. Sub: Dried apricots, raisins, or dried figs, chopped.
- Toasted slivered almonds (1/4 cup, chopped, plus more for garnish): Bring nutty crunch and richness to the stuffing. Sub: Toasted walnuts, pecans, or sunflower seeds for nut-free.
- Lemon olive oil (3 tablespoons): Infuses a bright, citrusy flavor for stuffing and cooking. Sub: Regular extra-virgin olive oil with a pinch of lemon zest.
- Pork loin rib chops (4, 1 1/2 inches thick): Thick, bone-in chops stay juicy and hold the stuffing well. Sub: Boneless pork chops (reduce cooking time slightly) or chicken breasts (pound and stuff).
- Coarse salt and freshly ground black pepper: Enhance the pork’s flavor and create a savory crust. Sub: Kosher salt or low-sodium salt alternatives.
- Goat cheese (2 ounces): Adds creamy, tangy richness to the stuffing. Sub: Cream cheese, feta, or a vegan cheese spread for dairy-free.
These ingredients are easy to find, and many are pantry staples. The mix of protein, fiber-rich prunes, and healthy fats makes this a balanced, satisfying meal.
Step-by-Step Instructions: Let’s Stuff and Cook These Chops!
Ready to start? You’ll need a large shallow Dutch oven, a small bowl, a knife, toothpicks, and a serving platter. These steps are simple, with tips for success.
- Make the stuffing: In a small bowl, mix 1/4 cup chopped prunes, 1/4 cup chopped toasted slivered almonds, and 1 tablespoon lemon olive oil until combined. Tip: Chop prunes and almonds finely for easier stuffing and even texture.
- Prep the pork chops: Cut a pocket into the side of each of the 4 pork loin rib chops, from the fat side to just before the bone, using a sharp knife. Season the outside of each chop generously with coarse salt and freshly ground black pepper. Tip: Make the pocket deep but don’t cut through—aim for a 2-3 inch opening.
- Stuff the chops: Stuff each chop with 1/2 ounce goat cheese (about 1 tablespoon), pushing it to the bottom of the pocket. Then add a portion of the prune-almond mixture (about 1-2 tablespoons per chop). Secure the opening with toothpicks. Tip: Don’t overstuff—press gently to keep filling inside during cooking.
- Sear the chops: Heat 2 tablespoons lemon olive oil in a large shallow Dutch oven over medium-high heat. Add the pork chops and sear until golden brown, about 3-4 minutes per side. Tip: Sear in batches if needed to avoid crowding for a better crust.
- Simmer the chops: Add water to the Dutch oven to come 1/4 of the way up the sides of the chops (about 1/2-1 cup, depending on pan size). Cover and simmer until the chops are cooked through (145°F internally), about 15-20 minutes. Tip: Use a meat thermometer to check doneness—pork should be slightly pink inside.
- Make the sauce: Remove the chops to a serving platter and tent with foil. Simmer the pan liquid and any stuffing drippings over medium heat until reduced to a thick sauce, about 3-5 minutes. Tip: Stir occasionally to incorporate drippings for a richer sauce.
Assembly: Plate It Like a Pro
This dish is elegant yet rustic, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Pork chops: Place each stuffed pork chop on a plate or arrange on a platter. Remove toothpicks before serving. Pour the reduced pan sauce over the chops, letting it pool around them. Tip: Spoon sauce generously for extra flavor.
- Garnish: Sprinkle with extra toasted slivered almonds for crunch and a polished look. Tip: Toast extra almonds lightly in a dry pan for 1-2 minutes to enhance flavor.
- Serving suggestion: Pair with roasted veggies (like the sweet potatoes from the Roast Pork and Sweet Potatoes recipe), a green salad, or mashed potatoes for a complete meal. Tip: Warm a side bread like focaccia in the oven for the last 5 minutes of cooking for a cozy touch.
- Presentation: For a gourmet vibe, use white or dark plates to highlight the golden chops and glossy sauce. Garnish with a sprig of fresh parsley or a drizzle of lemon olive oil for flair. For gatherings, serve family-style on a platter with sauce in a small bowl for pouring.
Presentation tips: Arrange chops with the stuffed side facing up to show off the filling. A sprinkle of black pepper or flaky sea salt adds a restaurant-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your pork chops and sauce tasting great.
- Storage: Store cooked pork chops and sauce in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of water or broth, about 5 minutes, or microwave for 1-2 minutes. Tip: Cover chops tightly to prevent drying out.
- Freezing: Freeze cooked chops with sauce in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat gently. Tip: Freeze without sauce if possible—sauce can separate when thawed.
- Make-ahead: Prep the prune-almond stuffing a day ahead and refrigerate. Cut pockets and season chops up to 24 hours early; stuff just before cooking to keep filling fresh. Tip: Don’t stuff chops too early—cheese can soften the pork.
Health tip: Storing properly preserves the pork’s protein, prunes’ fiber, and almonds’ healthy fats, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is super flexible. Try these twists to keep it exciting while staying quick and healthy.
- Fruity swap: Replace prunes with dried cranberries or cherries for a tart-sweet twist.
- Nut-free version: Omit almonds and add 2 tablespoons breadcrumbs or crushed sunflower seeds for texture.
- Cheese swap: Use feta or blue cheese instead of goat cheese for a bolder flavor.
- Spicy kick: Add 1/4 teaspoon red pepper flakes to the stuffing for a hint of heat.
- Vegetarian version: Stuff portobello mushrooms or zucchini halves with the same filling; bake at 400°F for 15-20 minutes.
- Herb boost: Mix 1 tablespoon chopped fresh thyme or rosemary into the stuffing for extra flavor.
These variations keep the prep fast and let you customize for any taste or diet.
Conclusion: Savor Your Gourmet Pork Feast
You’re now ready to master Stuffed Pork Chops! This quick, flavorful dish brings juicy pork, creamy goat cheese, and sweet-savory stuffing together for a meal that’s perfect for busy nights or special occasions. With just 45 minutes, you can create a wholesome, restaurant-worthy dinner that’s sure to impress. Play with fruity or spicy twists to make it your own. Grab those pork chops, stuff them up, and enjoy this delicious meal. Share your results in the comments—I’d love to hear how it turned out!
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Stuffed Pork Chops
Description
Ever dreamed of a dinner that feels gourmet but is simple enough for a weeknight? What if you could stuff tender pork chops with creamy goat cheese and sweet prunes for a meal that’s both savory and sophisticated? Stuffed Pork Chops is your answer—a quick, delicious dish that combines juicy pork, tangy cheese, and a sweet-savory filling, all finished with a rich pan sauce
Ingredients
Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.
- Prunes (1/4 cup, chopped): Add sweet, chewy depth to the stuffing, balancing the savory pork. Sub: Dried apricots, raisins, or dried figs, chopped.
- Toasted slivered almonds (1/4 cup, chopped, plus more for garnish): Bring nutty crunch and richness to the stuffing. Sub: Toasted walnuts, pecans, or sunflower seeds for nut-free.
- Lemon olive oil (3 tablespoons): Infuses a bright, citrusy flavor for stuffing and cooking. Sub: Regular extra-virgin olive oil with a pinch of lemon zest.
- Pork loin rib chops (4, 1 1/2 inches thick): Thick, bone-in chops stay juicy and hold the stuffing well. Sub: Boneless pork chops (reduce cooking time slightly) or chicken breasts (pound and stuff).
- Coarse salt and freshly ground black pepper: Enhance the pork’s flavor and create a savory crust. Sub: Kosher salt or low-sodium salt alternatives.
- Goat cheese (2 ounces): Adds creamy, tangy richness to the stuffing. Sub: Cream cheese, feta, or a vegan cheese spread for dairy-free.
These ingredients are easy to find, and many are pantry staples. The mix of protein, fiber-rich prunes, and healthy fats makes this a balanced, satisfying meal.
Instructions
Ready to start? You’ll need a large shallow Dutch oven, a small bowl, a knife, toothpicks, and a serving platter. These steps are simple, with tips for success.
- Make the stuffing: In a small bowl, mix 1/4 cup chopped prunes, 1/4 cup chopped toasted slivered almonds, and 1 tablespoon lemon olive oil until combined. Tip: Chop prunes and almonds finely for easier stuffing and even texture.
- Prep the pork chops: Cut a pocket into the side of each of the 4 pork loin rib chops, from the fat side to just before the bone, using a sharp knife. Season the outside of each chop generously with coarse salt and freshly ground black pepper. Tip: Make the pocket deep but don’t cut through—aim for a 2-3 inch opening.
- Stuff the chops: Stuff each chop with 1/2 ounce goat cheese (about 1 tablespoon), pushing it to the bottom of the pocket. Then add a portion of the prune-almond mixture (about 1-2 tablespoons per chop). Secure the opening with toothpicks. Tip: Don’t overstuff—press gently to keep filling inside during cooking.
- Sear the chops: Heat 2 tablespoons lemon olive oil in a large shallow Dutch oven over medium-high heat. Add the pork chops and sear until golden brown, about 3-4 minutes per side. Tip: Sear in batches if needed to avoid crowding for a better crust.
- Simmer the chops: Add water to the Dutch oven to come 1/4 of the way up the sides of the chops (about 1/2-1 cup, depending on pan size). Cover and simmer until the chops are cooked through (145°F internally), about 15-20 minutes. Tip: Use a meat thermometer to check doneness—pork should be slightly pink inside.
- Make the sauce: Remove the chops to a serving platter and tent with foil. Simmer the pan liquid and any stuffing drippings over medium heat until reduced to a thick sauce, about 3-5 minutes. Tip: Stir occasionally to incorporate drippings for a richer sauce.
FAQs: Your Questions Answered
Can I use boneless pork chops? Yes! Reduce simmering time to 12-15 minutes and check for 145°F internally to avoid overcooking.
What are the health benefits? Pork provides lean protein and B vitamins for energy. Prunes offer fiber and antioxidants, and almonds add heart-healthy fats for a balanced meal.
How do I know the pork is done? Use a meat thermometer—145°F means perfectly cooked with a slightly pink center. Resting keeps it juicy.
Can I prep for a party? Yes! Prep stuffing and season chops a day ahead. Stuff and cook just before serving for the best texture.
Kid-friendly? Totally! Mild flavors (prunes and cheese) are a hit. Skip almonds if allergies are a concern, and serve with a familiar side like mashed potatoes.
Why is my stuffing falling out? Overstuffed or pocket too small. Use less filling and secure tightly with toothpicks next time.
Gluten-free? Naturally gluten-free, but check lemon olive oil and goat cheese for additives. Use gluten-free breadcrumbs if swapping almonds.
How to store leftovers? Fridge for 3 days; reheat with a splash of liquid. Freeze for 2 months; thaw before reheating to avoid dryness.