Stuffed Italian Pork Chops
Elevate your dinner game with these irresistible Stuffed Italian Pork Chops, a dish that combines savory flavors and comforting textures in every bite. Thick-cut, bone-in pork chops are generously stuffed with a flavorful blend of Italian breadcrumbs, gooey mozzarella, nutty Parmesan, fresh parsley, and a hint of garlic. The pork chops are then seared to golden perfection, infused with paprika, and baked in a savory chicken broth to ensure a juicy, tender result. Perfect for a cozy weeknight meal or an impressive dinner party centerpiece, this dish pairs beautifully with roasted vegetables or a crisp side salad. Ready in under an hour, these restaurant-quality Italian pork chops will effortlessly bring a taste of Italy to your table.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops (thick-cut)
- 2 tablespoons Olive oil
- 1 cup Italian breadcrumbs
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped)
- 3 cloves Garlic (minced)
- 1 large Egg
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 cup Chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully create a pocket along the side of each pork chop by slicing horizontally. Be careful not to cut all the way through.
In a mixing bowl, combine the Italian breadcrumbs, mozzarella cheese, Parmesan cheese, parsley, minced garlic, egg, and Italian seasoning until well mixed. This will be your stuffing mixture.
Stuff each pork chop with an equal amount of the breadcrumb mixture, pressing it inside the pocket and securing the opening with toothpicks if necessary.
Season the outside of the pork chops with salt, black pepper, and paprika.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed pork chops for 2-3 minutes on each side until golden brown.
Pour the chicken broth into the skillet around the pork chops. This helps keep them moist while baking.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C).
Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving.
Garnish with extra chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.4 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 320 mg | 25% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
