Baked Stuffed Pork Chops

Discover a healthier twist on a classic comfort food with this Baked Stuffed Pork Chops recipe. Featuring lean boneless pork chops butterflied and filled with a savory stuffing 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.

Course Main Course

Cuisine American

Keyword Baked Stuffed Pork Chops, butterfly pork chop recipes, oven baked stuffed pork chops, pork stuffing recipe, Stuffed Butterfly Pork Chops

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 368kcal

Author Evelyn Osborn

Equipment

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