Italian Stuffed Pork Chop Recipe

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:

1. 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.
2. 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.

Italian Stuffed Pork Chop

Thick chop stuffed with pancetta, mushrooms, fontina cheese and fresh herbs.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 1 people

Ingredients

  

1x2x3x

• Bone-in pork chop 2” thick
• 1 teaspoon Dijon mustard
• ¼ teaspoon dried sage
• ¼ teaspoon garlic powder
• Salt and pepper to taste
• FILLING INGREDIENTS:
• ½ tablespoon oil
• ½ tablespoon butter
• ¼ cup pancetta cut into ¼” cubes
• 1 tablespoon green onions sliced
• ½ cup mushrooms sliced
• ¼ teaspoon fresh sage minced
• ¼ cup grated Fontina cheese

Instructions

 

• Rinse and pat the chop dry. Cut a pocket in the center of the chop. Set aside.
• Cook pancetta in a skillet over medium-high heat in oil and butter. Remove pancetta to drain on a paper towel, leaving the fat in the pan.
• Saute the mushrooms for 6 minutes. Add shallots, sage, and pancetta to the skillet, and cook for 3 more minutes. Remove to a bowl (save fat in the pan). Once cooled, mix in the fontina cheese.
• Stuff each pork chop with the filling inside and secure with a toothpick.
• Preheat the oven to 350°F (220).
• Reheat the fat in the skillet and brown the pork chops until golden brown, about 5 minutes each side.
• Bake stuffed chop until a meat thermometer reads 135°F (57°C).
• Remove stuffed pork chop and rest for 5 minutes before serving.

Notes

This recipe is in our cookbook, “Cooking for One – Not an Army,” along with other favorite recipes. It’s made for one, but you can easily double this recipe for company or leftovers! If you didn’t get a copy yet, our book is on Amazon right here!

NUTRITION:

Serv:1, Calories: 406 kcal, Protein: 14g, Carbohydrates: 7g, Fiber: 2g, Sugar: 3g, Fat: 22g, Saturated Fat: 16g, Cholesterol: 55g, Sodium: 1020mg.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Keyword cooking for one, pork

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