Stuffed pork chops take the classic pork chop to new heights of flavor. Filling the cut pocket with cheese, breadcrumbs, veggies or other goodies adds exciting taste and texture. However, the extra stuffing does extend the baking time You want the juicy pork and filling to be fully cooked without drying out So what’s the ideal time and temperature for baked stuffed chops? Let’s find out.
Key Guidelines for Baked Stuffed Pork Chops
Follow these guidelines to ensure your stuffed chops turn out right
- Use boneless or bone-in pork loin chops 3/4 to 1 inch thick. Cut a pocket for filling.
- Prepare fillings ahead of time. Cooked rice, cheese, breadcrumbs and minced veggies work great.
- Stuff each pocket evenly and completely without over-packing. Seal with toothpicks.
- Bake at 350°F on a lightly greased baking sheet.
- Bake bone-in chops for 45-50 minutes, boneless for 35-40 minutes.
- Check temperature to confirm doneness. Pork should reach 145°F internally.
- Let rest 5-10 minutes before serving. The temperature will rise further as chops rest.
Now let’s talk more about how to choose the right chops, how to prepare them, and how to bake them.
Select the Best Pork Chops for Stuffing
Picking the right chops is key for successful stuffed pork chops. Opt for:
- Bone-in or boneless – Either works fine, just adjust bake times. Bone-in takes a bit longer.
- At least 3/4 inch thick – Thinner pork chops won’t hold the filling as well. Go for 1 inch thick for even juicier chops.
- Pork loin chops – More tender than pork shoulder/butt chops.
- Uniformly thick – So they bake evenly. Avoid oddly shaped or thin ends.
- Good marbling – This keeps chops extra moist during baking. Some fat cap on bone-in chops is fine too.
Once you have great chops, it’s time to prep them for stuffing.
Preparation Tips for Stuffed Baked Chops
Proper prep ensures your stuffed chops hold together and bake correctly:
- Trim fat – For boneless chops, trim excess fat so filling stays in. Leave some fat cap on bone-in.
- Cut pocket – Using a sharp paring knife, slice into the chop’s fatter side to create a pocket. Cut nearly to the edge but not through.
- Season chops – Rub with salt, pepper and herbs/spices of choice before stuffing.
- Make filling – Use cooked rice, minced veggies, cheese, breadcrumbs, etc. For juiciness, avoid straight dry bread stuffing.
- Stuff pockets – Spoon filling into each pocket evenly without over-packing. Seal openings with toothpicks if needed.
- Refrigerate – Once stuffed, refrigerate chops up to 2 days until ready to bake.
Now it’s time bake these babies to perfection!
Baking Times and Temperatures
The filling makes the baking time for stuffed chops longer than regular chops. Follow these guidelines:
- Preheat oven to 350°F – This moderate temperature prevents overbrowning on the outside before the inside cooks through.
- Bake on a sheet pan – Line with foil or parchment for easy cleanup. Use a baking rack to allow air circulation underneath.
- Boneless chops – 35-40 minutes – The lack of bone means boneless chops bake faster than bone-in.
- Bone-in chops – 45-50 minutes – The bone conducts heat slower so bone-in chops need more time.
- Check temperature at 35 minutes – Insert an instant-read thermometer into the thickest part without touching bone.
- Cook to 145°F minimum – Pork needs to reach at least 145°F for safety and optimal juiciness.
- Let rest 5-10 minutes – Always rest pork chops once removed from the oven as they’ll continue cooking. The temperature should rise another 5-10 degrees to 150-155°F.
If using a convection oven, lower the temperature 25°F and cook about 15 minutes less. And always use a thermometer for the most accurate doneness indication. It takes the guesswork out!
More Tips for Fabulous Stuffed Chops
Follow these additional pointers for the very best stuffed pork chops:
- Brush chops with oil or melted butter before baking for enhanced browning and flavor.
- For extra moisture protection, coat chops in a flavorful paste made with oil, mustard, and herbs.
- If concerned about stuffing falling out, secure pockets with extra toothpicks or kitchen string.
- For spicier flavor, use pepper jack, jalapeño or other spiced ingredients in the filling.
- Get creative with fillings! Try cranberries, feta, spinach, pecans, sausage and more.
- For a crispy breaded exterior, coat chops in seasoned breadcrumbs before baking.
Take your time prepping the chops and filling for a flawless result. Then bake low and slow at 350°F until perfectly cooked through. Test with a thermometer to guarantee safety and juiciness. Soon you’ll be slicing into these spectacular stuffed chops!