Andy Montoya
Stuffed pork chops are a versatile, juicy, and elegant dish that can be prepared in under 30 minutes. This recipe features pork chops stuffed with cheese and asparagus, which are then seared in a skillet and finished in the oven. The key to this recipe is using boneless pork chops that are at least 1 to 1/2 inches thick, as this allows for easier stuffing and ensures a juicy and tender final product. The pork chops are seasoned with a variety of spices and filled with a creamy mixture of cheese and vegetables, resulting in a flavourful and impressive dish perfect for any occasion.
| Characteristics | Values |
|---|---|
| Type of Pork Chop | Boneless, loin pork chops |
| Thickness | 1 to 1 1/2 inches |
| Seasonings | Salt, pepper, paprika, garlic powder, onion powder, Italian seasoning, poultry seasoning, cayenne pepper |
| Cheese | Mozzarella, Swiss, Parmesan, Cream Cheese |
| Other Ingredients | Spinach, Sun-dried tomatoes, Mushrooms, Fresh parsley, Asparagus, Lemon zest, Pesto, Chili flakes |
| Cooking Method | Pan-searing, Baking, Grilling |
| Cooking Time | 20-30 minutes |
| Temperature | 375°F-425°F |
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What You'll Learn
Choosing the right pork chops
When selecting your pork chops, opt for thick-cut chops, which provide more room for the filling. Aim for chops that are at least 1 to 1 1/2 inches thick. The thicker the chop, the better, as this will ensure the cheese is fully melted and the asparagus is cooked through.
You can ask your butcher for specific cuts, such as loin chops or rib chops, which are ideal for stuffing. If you are using boneless pork chops, choose chops that are fatty, as this will help keep the meat moist and juicy during the cooking process.
When preparing the pork chops, use a sharp knife to create a pocket for the filling. Slice horizontally into the meat, making the pocket as large as possible without cutting through to the other side. If you are using bone-in pork chops, slice around the bone to create the pocket.
With the right pork chops and proper preparation, you'll be well on your way to creating delicious stuffed pork chops with cheese and asparagus.
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Preparing the asparagus
To prepare the asparagus, start by trimming the ends off 8–10 fresh asparagus spears. Bring 1 cup of water to a boil in a large skillet. Add the asparagus, cover, and cook for 2 minutes. Drain the asparagus and immediately place them in ice water to stop the cooking process. Drain them again and pat them dry with a kitchen towel or paper towels. Season the asparagus with salt and pepper, or a seasoning mix of your choice. You can also add other ingredients like lemon zest and chilli flakes to brighten up the flavour.
Alternatively, you can grill the asparagus. Preheat your grill to medium-high heat. Lightly coat the asparagus spears with olive oil or cooking spray, and season them with salt and pepper. Place the asparagus on the grill and cook for 4-5 minutes, turning them occasionally, until they are tender and slightly charred.
Another option is to roast the asparagus. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminium foil. Place the trimmed asparagus spears on the baking sheet and drizzle them with olive oil. Roll the asparagus around to coat them evenly with the oil, then spread them out in a single layer. Sprinkle with salt and pepper, and any other desired seasonings. Roast in the oven for 10-12 minutes, or until tender.
Finally, you can also sauté the asparagus. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the asparagus spears to the skillet and season them with salt and pepper. Sauté for 3-4 minutes, stirring frequently, until the asparagus are tender and slightly browned.
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Making the cheese filling
While the recipe for stuffed pork chops varies, most recipes recommend using a combination of cheese, spinach, and sun-dried tomatoes for the filling. Some recipes also include mushrooms, garlic, and herbs like parsley and thyme.
To make the cheese filling, shred the mozzarella cheese yourself instead of buying pre-shredded cheese. Freshly shredded cheese will not only taste better but will also melt beautifully. Add the cheese to a mixing bowl, along with the spinach and sun-dried tomatoes. If you're adding mushrooms, cook them first and then add them to the mixing bowl. Stir the ingredients until they are well combined. You can also add herbs like parsley, thyme, or rosemary to the mixture for added flavour.
For a creamier filling, use cream cheese instead of mozzarella. You can also add other types of cheese like Parmesan or Swiss cheese. If you're using cream cheese, combine it with the mozzarella, Parmesan, spinach, garlic, Italian seasoning, salt, and pepper in a mixing bowl. Squeeze the excess liquid from the spinach before adding it to the bowl, and make sure to chop the spinach leaves into small pieces.
Once the cheese filling is ready, stuff a scoop of the mixture into each pork chop pocket. Use toothpicks to secure the filling and prevent it from falling out during cooking.
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Stuffing the chops
To stuff the chops, you'll need to start by slicing them to create a pocket for the filling. If you're using bone-in pork chops, slice around the bone to create the pocket. For boneless pork chops, cut a lengthwise slit down the centre of the chop, stopping around half an inch from the bottom. Open the chop so that it lies flat, then cover with plastic wrap and flatten to a thickness of around a quarter of an inch.
For the filling, you can use a variety of ingredients. Many recipes call for cheese—mozzarella, Parmesan, Swiss cheese, and cream cheese are all popular options. You can also add spinach, sun-dried tomatoes, mushrooms, garlic, and fresh herbs like parsley, rosemary, or thyme. To prepare the filling, simply mix your chosen ingredients in a bowl.
Once you've made your filling, it's time to stuff the chops. Take a scoop of the filling and place it inside each pocket. Use toothpicks to secure the filling inside the chops and prevent it from falling out during cooking. Seal the chops closed with kitchen string if needed.
If you're using asparagus, you'll need to prepare it separately before stuffing the chops. Boil the asparagus for a couple of minutes, then drain and place in ice water. Drain and pat dry before placing the asparagus lengthwise over the tenderloin. Fold the meat over the asparagus and secure with kitchen string.
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Cooking the chops
Firstly, prepare the pork chops by slicing a pocket into each chop. This involves cutting horizontally into the meat, being careful not to cut through to the other side. Boneless pork chops are easier to stuff, but bone-in chops can also be used. Choose chops that are at least 1 to 1 1/2 inches thick, as thicker chops are better for stuffing.
Next, create the filling. For asparagus-stuffed pork chops, cook the asparagus first. Bring a cup of water to a boil in a skillet, add the asparagus, and cook for 2 minutes. Then, drain the asparagus and place it in ice water before patting it dry. For fillings that include spinach, cook the spinach in a skillet with olive oil until it is soft, then drain and squeeze out the excess liquid. Combine the cooked spinach or asparagus with other filling ingredients, such as cheese, herbs, and seasonings. Stir the filling until well combined.
Now it's time to stuff the chops. Stuff a scoop of the filling into each pocket, being careful not to overfill. Use toothpicks to secure the pockets closed if needed.
To sear the chops, heat olive oil in an oven-safe skillet over medium-high heat. Once the oil is hot, add the pork chops and sear for 2-3 minutes on each side, or until they are browned.
After searing, transfer the skillet to the oven and bake the chops. Baking times vary depending on the recipe, but generally, bake for 10- 25 minutes or until the chops are cooked through and the cheese is melted. The internal temperature of the chops should reach 140-145°F when fully cooked.
Finally, remove the chops from the oven and let them rest for a few minutes before serving. This allows the juices to redistribute, making the meat more tender and flavorful. Remove the toothpicks before serving, and enjoy your delicious asparagus-stuffed pork chops!
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