Transfer to a plate and let rest 5 minutes. Cook until well browned but still rosy near the bone, 4 to 5 minutes per side for bone-in pork chops that are 8 ounces each. When the oil begins to shimmer, add the pork chops to the pan, making sure there is an inch between each, so they sear and don’t steam from overcrowding. Add olive oil or neutral oil to the hot skillet. Heat a heavy skillet like cast iron or stainless steel over medium-high heat. Season them all over with salt and pepper or salt and pepper mixed with a blend of spices. If you choose thin, bone-in chops, they will cook in just the amount of time it takes to brown them. If you cook them entirely on the stove, they'll be dry, so finish them in the oven until they reach 145 degrees F. Thick chops may take longer to cook than to brown. A note about the thickness of your pork chops. Choose bone-in or boneless loin pork chops. Potatoes & Swaps – Traditional roasted potatoes or Instant Pot baked potatoes pair well for regular diets, or for healthier options, try mashed cauliflower, roasted rutabaga, or sauteed radishes.Breads – Add your favorite rolls or biscuits on the side! For my low carb lifestyle, I serve this pork with fathead dinner rolls, almond flour biscuits, or keto cornbread.Simple Veggies – Sauteed zucchini (pictured above) or just sauteed vegetables in general, smashed brussels sprouts, air fryer broccoli, or oven roasted green beans all pair well with this dish.Freeze: Wrap chops tightly and keep in the freezer for up to 3 months.īaked stuffed pork chops are so easy to pair with sides! Try these ideas.Reheat: Warm chops in a 350 degree F oven or on low power in the microwave, until heated though.Thaw overnight before cooking as instructed. Wrap uncooked chops tightly, then store in a freezer safe container for up to 3 months. Meal prep: Prepare stuffing and stuff pork chops.Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.Make it meaty – Add browned sausage (one 5-6 ounce link, broken up into crumbles) or cooked bacon to the filling instead of mushrooms.Use other herbs – Thyme or rosemary would work well in this recipe.Add spices – Mix poultry seasoning, onion powder, or paprika (to taste) into the filling.Try other veggies – Substitute chopped spinach or other leafy greens, sun dried tomatoes, caramelized onions, roasted red peppers, roasted garlic, or celery instead of mushrooms.Use different cheeses – Try parmesan cheese, cream cheese, feta, or mozzarella cheese instead of Swiss.There are so many ways to change up the stuffing in this recipe! Try these easy swaps. Toothpicks – These will help keep the filling inside the chops during cooking.If using plain mushrooms instead of my sauteed mushrooms recipe, you will need to add an additional 1/4 teaspoon of salt to the filling. Kosher salt is also fine instead of sea salt. Sea Salt & Black Pepper – For easy seasoning on the meat.Avoid using butter, which will burn too much. I use extra virgin olive oil, but any neutral cooking oil you prefer will work. Olive Oil – Used for browning the baked stuffed pork at the end on the stove top.Parsley – With such a simple ingredient list, the flavor of fresh parsley (versus dried) tastes best. ![]() If you’re not a fan of Swiss, other types of cheese will work as well. If using sliced, chop it so it will mix more easily into the stuffing.
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