Apple and Sage Stuffed Pork Chops Recipe

These stuffed pork chops have a crisp, golden exterior and a rich, cheesy mushroom filling — the perfect comforting weeknight dinner that’s simple enough to make any night of the week.

Mushroom Stuffed Pork Chop Recipe

If you enjoyed the broccoli and cheese stuffed chicken breast variation, you’ll love this pork version. These pork chops are pounded thin, filled with a creamy mushroom and cream cheese mixture, then coated in a buttery Ritz cracker crust and baked until golden. They’re flavorful, protein-packed, and freeze well for meal prep.

Pork Chops with Stuffing Ingredients

Recommended Pork Chops

Use boneless pork chops for easier stuffing and rolling. The recipe below is based on about 1 lb. (roughly four chops) but can be scaled up to 2 lbs.; if you increase the amount, the cooking time may need a little adjustment.

Filling

For a flavorful filling use:

• White mushrooms, sliced
• Brown or cremini (Bella) mushrooms, sliced
• Onion, finely minced
• Garlic, minced
• Fresh thyme, minced
• Cream cheese, softened

Crunchy Topping

The crunchy coating is made from crushed Ritz crackers mixed with a pork seasoning or dry rub. You’ll also need eggs for dredging to help the crumbs stick and form a golden crust.

How to Cook Stuffed Pork Chops in the Oven

1. Prepare the Pork Chops

Place each boneless pork chop between two sheets of plastic wrap and pound with a meat mallet until about 1/2-inch thick. Season both sides lightly with salt and pepper and set aside.

2. Make the Mushroom Filling

Heat olive oil in a large skillet over medium heat. Add the mushrooms and a pinch of salt, and cook 15–20 minutes to evaporate their moisture, stirring every few minutes. When the pan is mostly dry, add the minced onion, garlic, and thyme and sauté 3–4 more minutes. Remove from heat and let the mixture cool slightly. Stir in the softened cream cheese until well combined.

3. Stuff and Roll the Chops

Spread about 1/3 cup of the cream cheese and mushroom filling along one edge of each flattened pork chop. Tightly roll the meat around the filling and place seam-side down on a plate while you prepare the coating.

4. Dredge and Crumb the Chops

Whisk the eggs in a shallow bowl. In a separate bowl, mix finely crushed Ritz cracker crumbs with your pork seasoning or dry rub. Dip each rolled chop first into the egg, then into the cracker crumb mixture, pressing the crumbs to adhere. For extra crunch, double-dip by returning each chop to the egg and crumbs a second time.

5. Bake

Preheat the oven to 400ºF (205ºC). Place the coated pork chops in a greased casserole or baking dish, drizzle lightly with olive oil, and bake for 25–30 minutes or until the exterior is golden and the internal temperature of the pork reaches at least 145ºF (63ºC). Remove from the oven and let rest 5–10 minutes before slicing to allow juices to redistribute.

FAQ

Storage

Allow pork chops to cool completely before storing. Refrigerate in an airtight container for 3–5 days.

To freeze: after cooling, wrap each pork chop tightly in foil or plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator before reheating in the oven until heated through.

Serving Suggestions

These stuffed pork chops pair nicely with roasted vegetables or a fresh salad. Recommended sides include roasted cauliflower, crisp roasted red potatoes, parmesan-roasted asparagus, or a simple butter lettuce salad. A bright vegetable or salad helps balance the richness of the cheese and buttery cracker crust.

Mushroom and Cheese Stuffed Pork Chops — Recipe Details

Ingredients (serves 4)

• 1 lb. boneless pork chops (about 4 chops)
• 2 teaspoons coarse salt, divided
• 1 teaspoon coarsely ground black pepper
• 1½ tablespoons olive oil, plus more for drizzling
• 8 oz. Bella (cremini) mushrooms, sliced
• 8 oz. white mushrooms, sliced
• ½ small white onion, minced
• 4 cloves garlic, minced
• 1 tablespoon minced fresh thyme
• 4 oz. cream cheese, room temperature
• 2 large eggs
• 1 cup crushed Ritz cracker crumbs (about 26 crackers)
• 4 teaspoons pork rub or your preferred pork seasoning

Instructions

1. Cover pork chops with plastic wrap and pound to about ½-inch thickness. Season both sides with 1 teaspoon salt and the pepper.
2. Heat olive oil in a large skillet. Add mushrooms and ½ teaspoon salt and cook 15–20 minutes, stirring occasionally, until the moisture has evaporated and mushrooms are caramelized.
3. Add onion, garlic, and thyme and sauté 3–4 minutes more. Remove from heat, cool for 5 minutes, then mix in the cream cheese until combined.
4. Spread roughly ⅓ cup of the filling on one end of each pork chop and roll tightly around the filling. Set aside seam-side down.
5. Whisk eggs in a shallow bowl. Combine crushed Ritz crumbs and pork rub in another shallow bowl. Dip each rolled chop into the egg, then coat with the cracker crumbs; repeat for a double coating if desired.
6. Place coated chops in a greased casserole dish, drizzle lightly with olive oil, and bake at 400ºF for 25–30 minutes or until golden and the internal temperature reaches 145ºF. Let rest 5–10 minutes before slicing.

Tips & Notes

• Always use boneless pork chops for easy rolling and even cooking.
• If you don’t have Ritz crackers, substitute panko or regular breadcrumbs for the crust.
• Pound the pork thin enough so it rolls easily without tearing.
• Remove the pork earlier if you prefer a slightly pink center; the USDA recommends 145ºF as a safe minimum.