Stuffed Pork Chops
This Stuffed Pork Chops provides 10g protein and 375 calories per serving — a side-dish protein option rather than a standalone meal. 4 servings quick-prep on stovetop, useful for stacking alongside higher-protein bases when you need calorie or flavor variation. Meant to complement primary protein sources, not replace them in your macro targets.
Ingredients
- •Pork Chops, Bone-In
Boneless pork loin roast. Wider and fattier than tenderloin — both work.
- •1 teaspoon kosher salt
- •1/4 teaspoon ground black pepper
- •Unsalted Butter(23g)
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Shallot
- •Sage, Fresh(3g)
- •Bread Crumbs, Dry, Plain(120g)
- •Parmesan Cheese(45g)
Grated Parmesan — the shelf-stable canister is fine for cooking.
- •Egg, Whole, Large
- •Flour, All-Purpose, White(120g)
- •Vegetable oil(30g)
Instructions
- 1Pat the pork chops dry with paper towels and season both sides with salt and pepper. Set aside.
- 2Heat the butter and olive oil in a large skillet over medium-high heat. Once the butter melts, add the shallot and sauté for 3 minutes until translucent. Stir in the fresh sage, then remove from heat. Stir in the breadcrumbs and Parmesan, then add the beaten egg and stir quickly until the egg cooks and moistens the breadcrumbs, about 1–2 minutes.
- 3Create a horizontal pocket in each pork chop by inserting a small sharp knife into the fat-covered edge opposite the bone and carefully moving it back and forth to create a 1½–2 inch wide pocket without cutting all the way through. Fill each pocket with one-quarter of the breadcrumb mixture and secure with toothpicks.
- 4Place the flour in a shallow bowl. Working one at a time, dredge each pork chop in flour and shake off excess.
- 5Heat the vegetable oil in the skillet over medium-high heat until shimmering. Brown the pork chops 3 minutes per side over medium-high heat until golden brown, working in batches so they don't touch.
- 6Transfer the browned pork chops to a baking dish with a thin layer of water at the bottom, placing them on a rack (or foil rings) so they don't touch the pan. Cover with foil.
- 7Bake at 325°F for 25–35 minutes until an instant-read thermometer inserted into the thickest part of the meat (not stuffing or bone) registers 135°F.
- 8Remove from heat and let rest 10 minutes, then divide evenly among 4 serving plates.
Nutrition — Per Serving
375
calories
10g
protein
21g
fat
- Carbohydrates
- 46g
- Saturated fat
- 3.8g
- Sodium
- 424 mg
- Dietary fiber
- 2.2g
4 servings per batch · ~89g each
Macro data sourced from USDA FoodData Central
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Set up your profile to unlockCommon questions
How much protein does Stuffed Pork Chops have per serving?
Each serving delivers 10g of protein with 375 calories, 21g fat, and 46g carbs. This is a lower-protein option better suited as a side dish or paired with additional protein sources.
How long does Stuffed Pork Chops take to prep?
Marked as quick prep with 4 servings, you can have this stovetop meal ready in one batch session. That's 4 dinners prepped efficiently when you're short on cooking time.
Is Stuffed Pork Chops good for muscle gain?
At 375 calories with 46g carbs per serving, Stuffed Pork Chops works better as a carb-forward side dish than a primary muscle-building meal. Pair it with a high-protein entrée to reach adequate daily protein intake.
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