Baked Stuffed Pork Chops
Discover a healthier twist on a classic comfort food with this Oven Baked Stuffed Pork Chops recipe. Featuring lean boneless pork chops butterflied and filled with a savory pork stuffing recipe made from bacon, sautéed purple onion and red bell pepper, packaged stuffing mix, and low-fat cheese, these oven-baked chops deliver rich flavor without the extra calories—perfect for a satisfying, diet-friendly dinner.
Stuffed pork chops are an absolute favorite comfort food, but traditional versions can pile on the calories quickly. The good news? You can absolutely enjoy this classic dish while sticking to your healthier eating goals!
Meet our lighter, guilt-free take: Lean Stuffed Butterfly Pork Chops. This oven-baked version keeps all the rich, savory flavors you love—juicy pork, crispy bacon, tender veggies, and seasoned stuffing—while cutting back significantly on calories and carbs. By using lean boneless pork chops and a veggie-packed stuffing, this recipe delivers big taste without the extra indulgence. Perfect for a satisfying dinner that won’t derail your diet!
This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you.
Our pork stuffing recipe replaces some of the heavier stuffing with veggies and adds some extra flavor. Also, we choose leaner pork chops and trimmed off the extra fat.
After making this butterfly pork chop recipe, I’m thrilled with how flavorful and satisfying they turned out! The combination of crispy bacon, tender veggies, and whole wheat stuffing packed into juicy, sage-seasoned pork chops created a deliciously guilt-free meal. This recipe is a keeper for anyone looking to enjoy a classic comfort dish without derailing their diet.
Oven Baked Stuffed Pork Chops Recipe:
Ingredients:
- 2 thick boneless pork chops
- 2 slices bacon
- ½ purple onion chopped
- ½ red bell pepper chopped
- ½ cup stuffing mix packaged
- ¼ cup water
- ¼ cup low-fat cheese
- 1 tablespoon olive oil
- ground sage to taste
- salt to taste
- black pepper
Equipment Needed:
- Cutting Board
- Sharp Knife
- Small skillet
- Mixing Bowl
- Aluminum Foil
🥣 Recipe Tips
- Choose the Right Pork Chops: Opt for thick, boneless pork chops (at least 1-inch thick) to ensure they can hold the stuffing without tearing. If you’re not confident butterflying the chops yourself, ask your butcher to do it for you to save time and ensure a clean cut.
- Enhance the Stuffing Flavor: For an extra flavor boost, consider adding a pinch of garlic powder or fresh herbs like thyme to the stuffing mixture. You can also use a low-sodium stuffing mix to control the saltiness and let the sage, bacon, and veggies shine.
- Prevent Stuffing Spillage: When searing the pork chops, use tongs to handle them gently and avoid pressing down too hard, which can cause the stuffing to fall out. Secure the chops with toothpicks before searing if the flaps seem loose, and remove them before baking.
Imagine craving a comforting, hearty meal that feels indulgent but doesn’t derail your healthy eating goals. That’s where these Leaner Baked Stuffed Pork Chops come in, a recipe that’s become a cherished favorite in my kitchen. This dish transforms thick, juicy pork chops into a flavorful masterpiece by stuffing them with a lighter mix of crispy bacon, sautéed red bell peppers, onions, and whole wheat stuffing, all seasoned with aromatic sage. Whether it’s a cozy weeknight dinner or a special gathering, these pork chops are a delicious way to enjoy a classic comfort food while feeling great about every bite.
How to make Butterfly Pork Chops:
- To prepare your lean stuffed pork chops, start by selecting thick boneless pork chops (at least 1 inch thick).
- Trim away any visible fat from the edges, then carefully butterfly each chop: insert a sharp knife into the center of one long side and slice almost all the way through, leaving a connected flap of meat to create a pocket for the stuffing. (Or ask your butcher to do this step for you!)
- Cook 2 slices of bacon in a skillet until crisp. Remove to a paper towel-lined plate to drain, then chop into small pieces.
- Chop ½ purple onion and ½ red bell pepper (or use regular onion if preferred).
- In the same skillet (or a small one), heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onion and bell pepper until tender, then remove from heat and let cool to room temperature.
- In a medium bowl, combine the cooled sautéed vegetables, chopped bacon, ½ cup packaged stuffing mix, ¼ cup water, and ¼ cup low-fat grated cheese. Gently stir until everything is evenly mixed.
- Season both sides of the butterflied pork chops with ground sage, salt, and black pepper to taste.
- Carefully stuff each butterflied pork chop with the prepared stuffing mixture, dividing it evenly and reserving any leftovers.
- Heat a large skillet over medium-high heat and lightly spray with cooking spray. Quickly sear the stuffed chops on both sides until browned (turn gently to keep the stuffing inside), then transfer them to a sprayed 8×8-inch baking dish.
- Spoon the remaining stuffing around the pork chops in the dish.
- Cover the dish with aluminum foil and bake in a preheated 350°F oven for 20 minutes.
- Remove the foil and continue baking for another 20 minutes, or until the pork reaches an internal temperature of 145°F and is cooked through.
- Remove from the oven and let the pork chops rest for 3-5 minutes (this allows the juices to redistribute for maximum tenderness). If you used toothpicks to secure the chops, remove them before serving. Enjoy hot!
These leaner baked stuffed pork chops prove that you don’t have to sacrifice flavor for a healthier meal. Juicy, sage-seasoned pork filled with a veggie-packed, bacon-kissed pork stuffing recipe comes together easily in the oven for a comforting dinner that’s satisfying and guilt-free. Give this lighter twist on a classic a try—you’ll love every bite without derailing your goals! So go ahead and enjoy this butterfly pork chop recipe without all those extra carbs and guilt.
Other Flavor Packed Meal Recipes:
🥣 Recipe
Equipment
- Small Skillet
Ingredients
- 2 thick boneless pork chops
- 2 slices bacon
- ½ purple onion chopped
- ½ red bell pepper chopped
- ½ cup stuffing mix packaged
- ¼ cup water
- ¼ cup low-fat cheese
- 1 tablespoon olive oil
- ground sage to taste
- salt to taste
- black pepper
Instructions
- To prepare your lean stuffed pork chops, start by selecting thick boneless pork chops (at least 1 inch thick).
- Trim away any visible fat from the edges, then carefully butterfly each chop: insert a sharp knife into the center of one long side and slice almost all the way through, leaving a connected flap of meat to create a pocket for the stuffing. (Or ask your butcher to do this step for you!)
- Cook 2 slices of bacon in a skillet until crisp. Remove to a paper towel-lined plate to drain, then chop into small pieces.
- Chop ½ purple onion and ½ red bell pepper (or use regular onion if preferred).
- In the same skillet (or a small one), heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onion and bell pepper until tender, then remove from heat and let cool to room temperature.
- In a medium bowl, combine the cooled sautéed vegetables, chopped bacon, ½ cup packaged stuffing mix, ¼ cup water, and ¼ cup low-fat grated cheese. Gently stir until everything is evenly mixed.
- Season both sides of the butterflied pork chops with ground sage, salt, and black pepper to taste.
- Carefully stuff each butterflied pork chop with the prepared stuffing mixture, dividing it evenly and reserving any leftovers.
- Heat a large skillet over medium-high heat and lightly spray with cooking spray. Quickly sear the stuffed chops on both sides until browned (turn gently to keep the stuffing inside), then transfer them to a sprayed 8×8-inch baking dish.
- Spoon the remaining stuffing around the pork chops in the dish. Cover the dish with aluminum foil and bake in a preheated 350°F oven for 20 minutes.
- Remove the foil and continue baking for another 20 minutes, or until the pork reaches an internal temperature of 145°F and is cooked through. And
- Remove from the oven and let the pork chops rest for 3-5 minutes (this allows the juices to redistribute for maximum tenderness). If you used toothpicks to secure the chops, remove them before serving. Enjoy hot!
Nutrition
Click HERE to save this Oven Baked Stuffed Pork Chops recipe to Pinterest.
oh yum, I love the idea of stuffing these!
Yummy looks wonderful!
Had no idea Stove Top made a whole wheat stuffing! Another idea to put in my "what would Evelyn do" file…hahaha 😉
Thank you for linking up this week.
Those look good. I remember having some similar to those at a cousin's wedding one time. Thanks for sharing the recipe at the hop!
Hi Evelyn, these pork chops look so good and I bet taste great too.
Thank you so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a great week and come back soon!
Miz Helen
Thanks for shairng this pork chops recipe. I am going to try it now.
What a great way to lighten up one of your favorite meals! 🙂 Love this!