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• Why You Need This Stuffed Pork Chops Recipe
• Ingredients & Substitutions
• How To Cook Stuffed Pork Chops
• My Recipe Tips
• Stuffing Variations
• Serving Ideas
• Stuffed Pork Chops (Easy Recipe) Recipe card
• Recipe Reviews

For someone that isn’t even the biggest pork fan, I was shocked at how much I love these stuffed pork chops ! They feel a little like an upscale dinner every time I make them, but in reality you need just a few ingredients and 30 minutes. Plus, they’re a nice change when I’m bored with regular baked pork chops . This recipe comes from my friend, Lisa’s cookbook , and while I love her filling, I’ve also experimented with other simple filling options I’ll show you below. Make it with me!

Why You Need This Stuffed Pork Chops Recipe

• Juicy, tender pork with cheesy mushroom Swiss filling – I’m obsessed with the combo of umami mushrooms and nutty Swiss cheese inside! But just as important, these baked stuffed pork chops turn out super juicy, with a golden brown crust.
• Easy, easy, easy – Many stuffed pork chop recipes I’ve seen have a lot of steps to make the filling, but this one is a breeze. You need just 5 ingredients and the cooking is minimal.
• Versatile – I’ve served these as a weeknight dinner as well as for company. They’d be great for your date night, too!

Ingredients & Substitutions

Here I explain the best ingredients for this stuff pork chops recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Pork Chops – I used boneless pork chops because they are easier to stuff, but bone-in will work fine as well. Make sure to get thick-cut pork chops, so that you can easily slice them for filling. The store may have them under many different names (loin chops, rib chops, and so on) — learn more about choosing pork chops in my posts about cast iron pork chops and baked pork chops .
• Mushrooms – I prefer my sauteed mushrooms recipe for extra flavor, but any cooked sliced mushrooms (such as oven roasted mushrooms ) will work. You can use canned as a no-cook shortcut, but I’m not a fan of the taste.
• Swiss Cheese – I grabbed pre-sliced cheese and chopped it up, but shredded also works. Parmesan or mozzarella cheese also works well if you’re not a fan of Swiss.
• Fresh Parsley – Feel free to swap in other herbs, such as rosemary or thyme.
• Basics – Olive oil for searing (or avocado oil works too), salt, and pepper. When I want to amp up the flavor, I add other spices — my go-tos are paprika and garlic powder.

If you want to make this recipe for stuffed pork chops with a different filling, see my variations below!

How To Cook Stuffed Pork Chops

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Slice the pork chops. Use a sharp knife to slice a pocket into the fatty side of each pork chop, starting in the middle and fanning outward.
2. Mix the stuffing mixture. Stir the cooked mushrooms, cheese, and parsley together in a bowl.

1. Stuff the filling inside. Secure with toothpicks and place onto a small casserole dish (or a rimmed baking sheet ).
2. Bake stuffed pork chops in the oven. Cook until no longer pink, but see my tips below for the juiciest result. Gently remove the toothpicks.
3. Sear to finish. Heat the oil in a large skillet, until shimmering. These days I prefer to use this cast iron pan for the best sear, but used a nonstick skillet for these pictures. Sear the pork chops briefly on each side, until golden brown. Let them rest before slicing.

My Recipe Tips

• When slicing the pork chops, be careful not to slice through the other side. I like to place my left palm on top and slice horizontally with my other hand, which keeps them from sliding around.
• You may need to adjust the amount of filling depending on the size of your pork chops. The amount I have here is for pretty average 8-ounce ones.
• Don’t bake to full doneness — you want them slightly underdone at this step. The stuffed pork chops will cook a little more when you sear them, so if they’re fully cooked in the oven, they’ll be dry after searing.
• For the juiciest results, use a meat thermometer. I use this probe thermometer and set it to 140 degrees F for the oven step, then the internal temperature rises to 145 during searing. You can also check with an instant-read thermometer .
• Remove the toothpicks carefully. The stuffed pork chops are hot at this point and so is the pan, and the toothpicks tend to stick to the meat. I find it helpful to twist first before pulling out.
• Preheat the oil in your pan a few minutes in advance. You want it nice and hot before adding the pork, but you don’t want to wait after removing from the oven, either.
• Want to save on dishes? Sometimes I sear the pork chops first in an oven-safe skillet, then bake in the same pan afterward. In this case you’ll want to bake until fully cooked.
• Resting is important. It let’s the juices settle, so they don’t spill all over your plate! Just do this off the hot pan, or the meat will overcook.

Stuffing Variations

There are so many ways to change up the filling! Here are some other fun ones I’ve made:

• Savory Add-Ins – Try mixing in sun-dried tomatoes , caramelized onions , chopped celery, roasted red peppers , or roasted garlic . I’ve even used leftover sauteed vegetables .
• Sweet Add-Ins – A tablespoon of dried cranberries or thinly sliced apples work really well with this mushroom Swiss filling. I just tuck them inside with the other ingredients.
• Spinach – Use the filling from my spinach stuffed chicken breast recipe, or I’ve even used leftover spinach dip .
• Caprese – Layer fresh mozzarella, tomato slices, and fresh basil inside. I love that this one doesn’t require pre-cooking anything!
• Stuffing – Many stuffed pork chop recipes use actual stuffing, like the kind you’d make for Thanksgiving . I’ve done this with my cauliflower stuffing for a lightened up version.

Serving Ideas

These baked stuffed pork chops are comfort food territory for me, so I like to pair them with either a comforting side or something lighter to balance the richness:

• Vegetables – I served them with my sauteed zucchini above, but oftentimes I air fry brussels sprouts or saute green beans while the stuffed pork chops bake.
• Potatoes – You can roast potatoes before you bake the pork, or air fry potatoes at the same time. For something lighter, try mashed cauliflower , roasted rutabaga , or my favorite radishes recipe .
• Salads – I love a colorful pomegranate salad in the fall or tomato cucumber salad in the spring.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 8-oz Boneless pork chops ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1/2 cup Sauteed mushrooms (any canned or cooked sliced mushrooms) ▢
• 2 oz Swiss cheese (chopped, about 2 thick slices) ▢
• 1 tbsp Fresh parsley (chopped) ▢
• 1 tbsp Olive oil ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (176 degrees C).
2. Pat the pork chops dry with paper towels. Slice a pocket into the fat side of each chop, being careful not to slice all the way through.
3. Season the outside of the pork with salt and pepper.
4. In a medium bowl, stir together the sauteed mushrooms, cheese, and parsley.
5. Stuff the mushroom mixture into the pork pockets and hold shut with toothpicks.
6. Place the pork chops on a rimmed baking sheet or small casserole dish . Bake for 15-20 minutes , until no longer pink and internal temperature reaches 140 degrees F using a meat thermometer (almost but not quite done). Gently remove the toothpicks.
7. Heat the olive oil in a 10-inch skillet over medium-high heat, until shimmering. Place the stuffed pork chops onto the skillet and cook for 30-60 seconds per side, until golden brown and cooked through.
8. Transfer the pork to a plate or cutting board, and let it rest for 5-10 minutes before slicing.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 stuffed pork chop

• Tips: Check out my recipe tips above to help you slice the pork chops easily, get juicy results with a golden crust, my shortcut to save on dishes, and more.
• Different stuffings: See my variations above for other easy fillings I’ve filled these with.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Meal prep: I’ve sometimes stuffed pork chops ahead of time and kept them in the fridge for a day or two.
• Reheat: My favorite way to reheat these is in a baking dish with a little chicken broth. Cover and bake at 350 degrees F. The microwave dries them out more.
• Freeze: You can freeze stuffed pork chops baked or raw! Wrap them tightly in plastic wrap, then pop in a zip lock bag and keep in the freezer for up to 3 months. Thaw overnight in the fridge before cooking or reheating.
• Credit: This recipe is from my friend, Lisa’s cookbook: Low Carb Yum Simple Keto Meals For Beginners . I’ve made it many times to offer my best tips, as well as variations.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Stuffed Pork Chops

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Stuffed Pork Chops (Easy Recipe)

This juicy baked stuffed pork chops recipe is elegant, easy, and takes less than 30 minutes. You’ll love the cheesy mushroom filling!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/stuffed-pork-chops/

Ingredients

• 2 8-oz Boneless pork chops
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 1/2 cup Sauteed mushrooms (any canned or cooked sliced mushrooms)
• 2 oz Swiss cheese (chopped, about 2 thick slices)
• 1 tbsp Fresh parsley (chopped)
• 1 tbsp Olive oil

Instructions

1. Preheat the oven to 350 degrees F (176 degrees C).
2. Pat the pork chops dry with paper towels. Slice a pocket into the fat side of each chop, being careful not to slice all the way through.
3. Season the outside of the pork with salt and pepper.
4. In a medium bowl, stir together the sauteed mushrooms, cheese, and parsley.
5. Stuff the mushroom mixture into the pork pockets and hold shut with toothpicks.
6. Place the pork chops on a rimmed baking sheet or small casserole dish . Bake for 15-20 minutes , until no longer pink and internal temperature reaches 140 degrees F using a meat thermometer (almost but not quite done). Gently remove the toothpicks.
7. Heat the olive oil in a 10-inch skillet over medium-high heat, until shimmering. Place the stuffed pork chops onto the skillet and cook for 30-60 seconds per side, until golden brown and cooked through.
8. Transfer the pork to a plate or cutting board, and let it rest for 5-10 minutes before slicing.

Maya’s Recipe Notes

Serving size: 1 stuffed pork chop

• Tips: Check out my recipe tips above to help you slice the pork chops easily, get juicy results with a golden crust, my shortcut to save on dishes, and more.
• Different stuffings: See my variations above for other easy fillings I’ve filled these with.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Meal prep: I’ve sometimes stuffed pork chops ahead of time and kept them in the fridge for a day or two.
• Reheat: My favorite way to reheat these is in a baking dish with a little chicken broth. Cover and bake at 350 degrees F. The microwave dries them out more.
• Freeze: You can freeze stuffed pork chops baked or raw! Wrap them tightly in plastic wrap, then pop in a zip lock bag and keep in the freezer for up to 3 months. Thaw overnight in the fridge before cooking or reheating.
• Credit: This recipe is from my friend, Lisa’s cookbook: Low Carb Yum Simple Keto Meals For Beginners . I’ve made it many times to offer my best tips, as well as variations.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)