Stuffed Pork Chop Recipes: 3 To Try!

If you’ve been reading PaleoMunch for a while you’ll certainly have noticed that I absolutely  love  pork. It is a very underated meat that seems to get slapped by people as being unclean and requiring a lot of cooking. I enjoy pork when it’s cooked to be really juicy and tender, and I generally go for pork fillet or tenderloin to get it. However, nothing can beat a good few stuffed pork chop recipes cooked  paleo style  with some fresh vegetables.

I first experimented with stuffing meat cuts with chicken, and that subsequently spread to me trying out pork and beef cuts as well. The trick with pork is to get a  thick cut chop, and make a  small incision for stuffing it. The actual stuffing can usually be achieved with one finger only. Easy!


Stuffed Pork Chop Recipes!

Onion, Garlic and Mushroom Stuffed Pork Chops

Onion, garlic and mushrooms go  so  well together. Check out this awesome recipe, serve on a bed of  cauliflower  mash or at a push sweet  potato  mash.

What you’ll need:

  • 2  thick  cut pork chops (at least an inch,  preferably  1.5inches thick!)
  • Onions
  • Mushrooms
  • Garlic
  • Salt & spices for the chops

How to  prepare:

  • Dice the onions and mushrooms pretty small
  • Boil the cauliflower/sweet potato
  • Cut a small slit in the side of the pork chop, sometimes you can get away with cutting the slit  on the bone side of the chop.  Otherwise just cut into the actual meat part of it. Push your finger into the meat of the chop and wiggle it around to make some room. Be careful to not tear through the top or bottom of the chop.

How to cook the stuffing:

  • Heat up a pan to a medium heat and pour your choice of oil into it
  • Add the onions and cook until  translucent
  • Add the mushrooms and cook until its  almost  ready and add the garlic

How to cook the pork chops:

  • Stuff the pork chops  liberally  with the stuffing, even if it pops out of the chop it’s OK
  • Drizzle the chops with olive oil or the oil of your choice
  • Salt the chops, this is important. For some reason salt is magical on pork
  • Cook at a medium heat in the oven. It’s important, especially with thick meats to cook them slowly. Because pork actually really isn’t that great raw, you should cook the chops until they are cooked all the way through

Serve and enjoy!

Note: Simply apply the top methods where appropriate with the following other stuffed pork chop recipes!

Spinach and Butternute Stuffed Pork Chops

What you’ll need:

  • Obviously the pork chops
  • Spinach leaves, I like baby spinach
  • Butternut cubes

How to prepare:

  • Make sure the butternut is pre-cooked and cut small enough to mash or be pushed into the pork chop easily

How to cook:

  • Stuff the pork chops with the spinach and butternut. This is up to you, I had to sort of mash up the butternut a bit to get it into the chops
  • Drizzle the pork chops with oil and salt
  • Cook on medium to low heat in the oven
  • Remove when properly cooked

Enjoy! This is probably my  favorite  recipe here…!

Sun-dried Tomato and Olive Stuffed Pork Chops

What you’ll need:

  • Olives
  • Sundried  tomatoes
  • Again, awesome, fat pork chops

How to prepare:

  • Mix the olives (de-seed if necessary) and the  sun-dried  tomatoes
  • Stuff the pork chops to the brim. I absolutely love the  flavor  the combination of olives and  sun-dried  tomatoes
  • Drizzle the chops with olive oil and of course, add the salt

How to cook:

  • Put the chops in the oven on a medium heat and cook slowly until delicious and juicy

Serve on a bed of vegetables and if you like, with a glass of red wine. Delicious.

And there you have three simple stuffed pork chop recipes. I love pork and pork chops are easy and great to serve for parties or guests because they are easy to cater for numbers wise.

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Keep well,