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5 from 1 vote

Baked Pork Chops (Stuffed)

If you are looking to step up your baked pork chops, stuff them with apple, green onion, brie, dried cranberries, spinach and herbs, then finish with a crisp lemon-thyme panko crust. They look impressive and taste great.
Prep Time8 minutes
Cook Time30 minutes
Resting5 minutes
Total Time43 minutes
Course: Main Dish
Cuisine: American
Servings (change as needed): 4
Author: Cheryl Avrich
US Measures - Metric

Ingredients

  • 4 bone-in pork chops, ~1¼–1½-in (3.2-4.4 cm) thick, Note 1. (~3 pounds)

Brine (optional, but recommended)

  • 4 cups cool water
  • 3 tablespoons kosher salt
  • optional: 2 tsp sugar, 2 sprigs of rosemary (or 1/2 tsp dried)

Panko crust

  • 1 tablespoon butter (or oil)
  • ½ cup Panko bread crumbs
  • ½ lemon, zested (or more if you love lemon)
  • ½ teaspoon dried thyme
  • optional: ¼ tsp garlic powder
  • 2 teaspoons mayonnaise (helps crumbs adhere to chops) Use in step 5.

Stuffing

  • 2 teaspoons olive oil
  • 3 green onions, finely chopped ~ 1/3 cup
  • 1 apple, cored, finely diced no need to peel
  • 2 cups baby spinach, chopped
  • 1 ½ tablespoons finely chopped fresh herbs (or 1 ½ tsp dried) (thyme, rosemary, sage, oregano)
  • 4 ounces brie cheese, rind removed, dice into small cubes
  • ¼ cup dried cranberries
  • kosher salt & black pepper to taste (start with ½ tsp)
US Measures - Metric

Instructions

  • PREP: Heat oven to 375F/190C. Line a baking sheet with aluminum foil or parchment paper. Finely chop the veggies, fruit and herbs. To brine pork chops (optional, but recommended for moist, flavorful chops), see Note 1.
  • TOAST PANKO CRUMBS: Heat medium skillet to medium heat. Add butter, panko, lemon zest and thyme. Stir for 3 minutes or until golden brown. Set aside in a bowl. Wipe skillet with a paper towel.
  • MAKE STUFFING: In same skillet, on medium heat, sauté chopped green onions, apple, spinach, herbs and seasonings for 3-4 minutes until apples are tender but not mushy. Let cool 5 minutes while you cut the pockets in the chops. Stir in cranberries and brie. Taste and add more seasonings/herbs if needed.
  • CUT POCKET IN CHOPS: Lay chop flat on cutting board. Lay the thick chop flat. Insert a thin sharp knife into the thick side and slice parallel to the board going almost all the way through but not all the way. See pork chop pocket video. If you didn't brine, sprinkle salt on both sides and inside the pocket hin
  • STUFF CHOPS AND ADD PANKO CRUST: Lay chops on baking sheet, leaving space between them. Divide stuffing into 4 quarters. Stuff each pork chop with ¼ of the stuffing (don't pack too tightly). No need to secure with toothpicks. Smear a thin layer of mayonnaise on top of chops, then add panko crumbs - press gently to adhere.
  • BAKE; Place pan in middle rack of oven. Bake for 18-23 minutes or until final temperature with an instant-read thermometer reaches 145F/63C after 3-5 minute rest. (TIP: take out chops at 140F/60C - temperature will rise after resting). Don't overcook - some pink meat is perfectly safe at the final temp. Serve with a condiment like cranberry-orange relish (5 minutes), plum sauce, or applesauce,

Notes

  1. Pork chops: Boneless pork loin chops, same thickness, will work fine too. They will weigh less without the bone, about 1/2 pound/225 g each. Thick chicken breasts can be substituted as well. 
  2. To brine pork chops: Stir 3 Tbsp kosher salt into 4 cups (1 liter) cool water in a container or zipper lock bag until dissolved. Submerge chops, refrigerate 30 minutes to 2 hours, then rinse and pat dry before stuffing the chops. (Brining boosts moisture/flavor - skip if you’re short on time.)  Here is our pork chop brine recipe.
  3. Substitutions for:
    • Brie : Camembert, Boursin (garlic & herb), goat cheese, Fontina, Gruyère, Mozzarella
    • Green onions: Shallots, onions, or leek (finely diced)
    • Cranberries: Dried cherries, golden raisins, chopped dried apricots, chopped dates
    • Baby spinach: chopped baby kale, Swiss chard (well-drained), arugula (peppery), frozen chopped spinach (thawed & squeezed)
  4. Stuffing variations:
  5.  Panko crust alternatives: (glaze chops before & after baking with:) 
    • honey (or maple syrup) + butter + Dijon
    • marmalade or peach/apricot preserves + balsamic vinegar + Dijon
    • apple cider vinegar + honey + grainy mustard
  6. Shortcuts:
  7. Make-ahead: 
    • Toasted panko: Toast; cool, store airtight in fridge up to 1 week.
    • Stuffing: Make the stuffing (not including the brie), cool and refrigerate 1–2 days. Add the brie just before stuffing. 
    • Brine: 30 min-2 hours same day. Rinse and pat dry.
    • Assemble ahead: It is best to stuff right before baking. If needed (and not using raw meat in stuffing), stuff chops and refrigerate up to 24 hours (tightly covered) or earlier in the day. 
    • Leftovers: Chill within 2 hours, keep 2-3 days in fridge. Reheat, covered, in oven or on Medium powerheat in microwave. I don't recommend freezing the cooked chops as the textures can change.
 
Nutrition values are estimated and don't include brining (which only adds a tiny amount of salt to the pork, according to Cooks Illustrated)
Calories: 664kcal | Carbohydrates: 21g | Protein: 61g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 212mg | Sodium: 719mg | Potassium: 1123mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1927IU | Vitamin C: 17mg | Calcium: 148mg | Iron: 3mg