This Italian stuffed pork chop recipe combines the rich flavors of pancetta, mushrooms, and Fontina cheese with a perfectly seasoned, bone-in pork chop. Whether you’re cooking for yourself or a small gathering, this dish is a satisfying option that’s sure to impress.
Find this recipe in our cookbook “Cooking for One – Not an Army” along with lots of other delicious recipes. It’s made for one, but you can easily double (or triple) this recipe for company or leftovers! If you didn’t get a copy yet, our book is on Amazon right here!
Ingredients for Italian Stuffed Pork Chops
For this recipe you’ll need a thick bone-in pork chop. The thickness allows for stuffing and keeps the meat juicy. The filling is made with pancetta, mushrooms, green onions, and Fontina cheese. You’ll love the blend of savory and umami notes. The Dijon mustard, garlic powder, and sage add subtle seasoning to the meat itself.
Tips & Tricks
- When cutting the pocket in the pork chop, be careful not to slice all the way through to avoid the filling spilling out.
- Browning the pork chop in the skillet before baking ensures a nice crust and adds flavor.
- Use a meat thermometer to check for doneness. Aim for an internal temperature of 135°F (57°C) before resting which allows the pork to reach the ideal doneness.
Substitutions & Variations
- Pancetta: You can substitute with bacon or prosciutto for a slightly different flavor.
- Mushrooms: Use any type of mushrooms you prefer or have on hand.
- Fontina cheese: Substitute with Gruyère, mozzarella, or another melting cheese of your choice.
What to Serve with Italian Stuffed Pork Chops
Pair this stuffed pork chop recipe with roasted vegetables, mashed potatoes, or a light salad. A side of garlic bread would complement the Italian flavors well. Round out your menu with Lemon Pudding Cake. And if you’re looking for more pork entrees, our Cordon Bleu recipe is always a hit.
FAQs about Leftovers & Storage
How do you store leftover pork chops?
Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispiness of the crust. Microwaving makes the chop chewy.
Can you freeze leftover stuffed pork chops?
Yes, you can freeze stuffed pork chops. Here’s how to do it:
- Before Cooking: After stuffing the pork chops, wrap each one tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe container. Freeze for up to 2 months. When ready to cook, thaw them in the refrigerator overnight before proceeding with the browning and baking steps.
- After Cooking: If you have leftover cooked stuffed pork chops, let them cool completely before wrapping tightly in plastic wrap or placing in a freezer-safe container. Freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through, to maintain the texture and flavor.
Freezing cooked stuffed pork chops may result in a slightly softer texture upon reheating, but they will still be flavorful.
Other Pork Recipes
- Pork Cordon Bleu Recipe – Who doesn’t like tender pork, savory ham, and melted cheese? It’s to die for!
- Slow Cooker Cranberry Glazed Pork Roast – This is an easy 4 ingredient crockpot meal that’s simple but creates such an intense flavor people will think you worked on it all day. The best part is you can freeze it!
- 15 Bean Soup With Pork Shoulder Ribs – According to the author, Just Plain Cooking, inexpensive pork shoulder ribs make this 15 Bean Soup affordable, filling, and delicious. It sure does look amazing!
Our Italian stuffed pork chop is a simple yet flavorful recipe that brings a touch of Italy to your dinner table. Whether you’re cooking for yourself or guests, it’s a dish that’s sure to leave everyone satisfied. Try it with your favorite sides, and enjoy a delicious, hearty meal.
