close up of baked stuffed pork chops topped with herbs on a cookie sheet

This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.

Baked stuffed pork chops

Repeat after me. One week until we get to go back to Stars Hollow. One week. Could I be more excited? No. I couldn’t. I’m probably going to lock myself in my room and watch all 6 hours while eating Toblerlone all by myself.

Maybe I’ll let Marc watch it with me, but there will be no talking and no distractions. If that means that I have to wait an entire week to watch it, I will.

In the mean time, I’ll be using up my Thanksgiving leftovers with these baked stuffed pork chops. As some of you may recall, Sookie wants to serve her baked stuffed pork chops to unsuspecting vegetarians at the inn.

Of course, that idea is a little cruel, but the idea of baked stuffed pork chops is great. Especially since pork chops themselves can be kind of blah.

close up of baked stuffed pork chops topped with herbs on a cookie sheet with fresh sage on the side

I’ve been trying to remedy the stale pork chop problem, by creating some new and exciting recipes for them – like my pork piccata and my apple butter pork chops, and I think these baked stuff pork chops definitely fit into that category.

Plus, they’re a great way to use up leftover Thanksgiving stuffing. Of course, if you don’t have leftover stuffing, you can make this with a quick stovetop stuffing instead. I also think the recipe would be really great with some cornbread stuffing.

woman cutting pockets for stuffing into pork chops on a white cutting board

How long does it take to cook stuffed pork chops in the oven?

Since these pork chops are stuffed, I bake them a tiny bit longer than I would another plain, boneless pork chop. They just need that extra time to make sure they are a food safe temperature (145˚F for pork), but each oven will vary, so take the temperature of your chops when you’ve had them in for the minimum suggested time (20 – 25 minutes).

You really don’t want them to be overcooked.

More 5 ingredient recipes: slow cooker beef tacos / 6 ingredient fish cakes / beer brined chicken drumsticks / walnut crusted salmon

woman mixing herbs for a baked stuffed pork chops recipe

How to make baked stuffed pork chops

To stuff this stuffed pork chops recipe, you want to start out with a decently thick cut. I recommend at least 1-inch in thickness, but you could make it work with a little more or a little less.

Working on a cutting board, turn the chop so that the fatty side is down. then slice lengthwise into the opposite side, slowly cutting into the center and working your way down.

Cut until you’re almost to the fatty side, but you want to save enough space so that they don’t tear open while they’re baking. You also want to leave the two shorter sides completely intact.

The place as much stuffing in the pocket as you can while the chop is still able to stay closed on its own. I can usually get about 1/2 cup into each.

stuffed pork chops being rubbed with an garlic & sage oil before baking

What should the internal temperature of stuffed pork chops be?

Pork chops should be baked until their internal temperature reaches 145˚F, but I recommend taking them out of the oven at 135˚F. They will continue cooking when they’re removed from the oven and should reach an internal 145˚F as they sit.

Tips for making baked stuffed pork chops:

  • Use your meat thermometer. Make sure you take the chops out when the reach 145˚F.
  • Don’t over stuff your pork chops. If you put too much in they’ll break when baking. See photo above for reference.
  • If you’re using leftover stuffing, it’s ok to moisten it with a bit of water or broth before stuffing your chops.
baked stuffed pork chops on a baking sheet

More easy pork chop recipes:

More dairy free dinner recipes you can bake in the oven:


Baked Stuffed Pork Chops

These easy, baked stuffed pork chops are made in the oven with boneless chops and leftover or stovetop stuffing. Add an apple slice or two for a bit of sweetness.

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x


  • 6 1-inch thick, boneless pork chops
  • 3 cups prepared stuffing mix or leftover stuffing
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped fresh sage leaves (or other fresh herb)
  • 4 garlic cloves, minced
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper


  1. Preheat oven to 350˚F.
  2. Cut a pocket into side of each pork chop (leaving fat side intact).
  3. Stuff pork chops, dividing stuffing equally between pork chops. Place stuffed chops on a cookie sheet or in a large baking dish.
  4. In a small bowl, combine remaining ingredients. Rub mixture on top of each pork chop.
  5. Bake for 20 – 25 minutes or until pork chops have reached at least 145˚F.


  • Serving Size: 1 chop
  • Calories: 260
  • Sugar: 1.1 g
  • Sodium: 432 mg
  • Fat: 12.6 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 11.7 g
  • Fiber: 1.7 g
  • Protein: 23.9 g
  • Cholesterol: 65 mg

Make sure you check out Miss Patty’s Founder’s Day Punch on Ashleigh’s blog. It’s strong enough for Patty, so it’s strong enough for me.

Last Updated on November 3, 2021 by Melissa Belanger

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating


  1. Yummy!
    I made this using store bought & stuffed pork chops. Served it over cream of mushroom soup mix with green beans & fresh mushrooms.
    I did the rub too & added marjoram & minced garlic. I baked it for 25min and broiled it @ 525 for 5 min to give it a crispy look.

    Delicious and simple!

  2. Turned out great. I browned the pork chops before baking them. Took less than an hour to make. I used brown gravy and fresh mushrooms in the gravy. Good meal. Thanks.

  3. Love this recipe, this is my second time using it and I added more apple both times. I love the garlic rub. I did use the Stove Top Pork the first time and the Savory Herb the second time. I served the dish with steamed brussel sprouts and it was delicious.

    1. You should cook it first. This is a great recipe for leftover stuffing from Thanksgiving as well.

  4. My mother, God rest her soul!!, was the best cook ever!!! And we always had a hot, healthy meal at supper and sat down to eat together!!! Mom used to make her stuffed pork chops almost exactly like this recipe! Kudos!! Great recipe! Thank You, a loving memory of my mother