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.

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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.