Best 10 Goat Cheese Stuffed Pork Chops Recipes

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Goat cheese stuffed pork chops are a delightful and savory dish that combines the tangy flavor of goat cheese with the tender and juicy texture of pork. This gourmet entrée is perfect for a special occasion or a weeknight meal. The preparation involves stuffing pork chops with a mixture of goat cheese, herbs, and spices, then searing them in a skillet and finishing them in the oven. Served with a flavorful sauce or a simple side of roasted vegetables, goat cheese stuffed pork chops are sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

GOAT CHEESE STUFFED PORK CHOPS



Goat Cheese Stuffed Pork Chops image

Boneless pork chops stuffed with a mixture of spinach and goat cheese.

Provided by foodyschmoody

Categories     Main Course

Time 25m

Number Of Ingredients 7

1 T butter
1 T olive oil
4 boneless pork chops
4 C spinach
4 oz goat cheese (room temperature/softened)
1/3 C julienne style sun dried tomatoes (drained, packed in oil)
½ C seasoned breadcrumbs

Steps:

  • Place the spinach in a microwave safe steamer or bowl with loosely fitted cover with 1 T water. Cook high 1 minute or until wilted. Drain water from spinach.
  • In a bowl combine softened goat cheese, wilted spinach and sun dried tomatoes. Set mixture aside.
  • Using a sharp knife, cut a slit in each pork chop, being careful not to cut through to other side but making it deep enough to create a pocket.
  • Spoon spinach mixture into the pocket of each pork chop.
  • Place breadcrumbs on a plate and press the pork on both sides into the crumbs to coat.
  • Heat oil and butter in a large non stick skillet over medium/high heat. Once butter is melted, add pork chops to pan.
  • Cook pork about 4-5 minutes until nicely browned then turn over. Brown other side and cook until no longer pink in the middle. *See Notes*
  • Serve with potatoes, rice or pasta.

GOAT CHEESE STUFFED PORK CHOPS



Goat Cheese Stuffed Pork Chops image

Make and share this Goat Cheese Stuffed Pork Chops recipe from Food.com.

Provided by tonyp063

Categories     Pork

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

2 center-cut pork chops (thick cut bone in. 1 -1/2 to 2 inches thick)
4 ounces goat cheese, divided (Lively Run is very nice)
3 sprigs fresh thyme
1/4 cup celery, chopped fine
1/4 cup red onion, chopped fine
1 teaspoon butter
3 teaspoons oil
1/2 cup white wine (semi-dry. A good Riesling. Don't cook with what you wouldn't drink!)
salt and pepper

Steps:

  • heat 2 oil and butter over medium-high heat in a skillet.
  • insert paring knife into chop at end away from bone & open a 2 inch hole almost to bone.
  • Work knife back & forth until the pocket is almost the full size of chop. Set aside.
  • Saute celery in melted oil/butter mixture for 3-4 minute. Add chopped onion and saute for 5-6 minutes more.
  • Remove onions & celery with slotted spoon, reserving as much oil/butter combination as possible. Remove skillet from heat.
  • Mix 1/2 of the goat cheese and the stripped leaves from 2 sprigs of the thyme with the celery & onion in a bowl & allow cheese to slightly melt from the heat of the vegetables.
  • When mixture is cool enough to work with (3-5 minutes) divide stuffing evenly and stuff chops. Do not be afraid of over stuffing. Season both sides with salt & pepper.
  • Return skillet to a medium-high heat and bring to temperature.
  • Sear stuffed chops, turning once until browned on each side. About 2-3 minutes per side.
  • Once chops are browned add the 1/2 cup of wine (adjust as necessary. the liquid should reach 1/2 way up the sides of the chops) and the remaining sprig of thyme.
  • Immediately reduce heat to a simmer and cover.
  • Cook at simmer 30 minutes or until internal temp is 160.
  • Once chops are done, remove & keep warm.
  • Discard thyme sprig.
  • Increase heat to high & add remaining goat cheese.
  • Stir pan sauce constantly until reduced by half.
  • Plate with kluski or egg noodles & green beans. Pour a generous amount of sauce over chops and reserve the rest for you and your partner.

Nutrition Facts : Calories 794, Fat 50.9, SaturatedFat 23, Cholesterol 201.4, Sodium 459.6, Carbohydrate 5.2, Fiber 0.5, Sugar 3.1, Protein 65.4

PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH



Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon olive oil, plus 1 tablespoon
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup (2 ounces) goat cheese
1/3 cup reduced-fat cream cheese
4 (4-ounce) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard

Steps:

  • Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
  • Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
  • In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
  • Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

CHEESE-STUFFED PORK CHOPS



Cheese-Stuffed Pork Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
1/4 cup sugar
4 bone-in, thick-cut pork chops (6 to 8 ounces each)
1/2 medium head escarole
2 cloves garlic
4 tablespoons extra-virgin olive oil, plus more for brushing
Freshly ground pepper
4 slices provolone cheese (about 2 ounces)
4 fresh sage leaves, chopped
1 (19-ounce) can cannellini beans, drained and rinsed

Steps:

  • Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.

Nutrition Facts : Calories 463, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 63 milligrams, Sodium 693 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 31 grams

STUFFED PORK CHOPS



Stuffed Pork Chops image

Provided by Claire Robinson

Time 45m

Yield 4 servings

Number Of Ingredients 6

1/4 cup chopped prunes
1/4 cup toasted slivered almonds, chopped, plus more for garnish
3 tablespoons lemon olive oil
4 pork loin rib chops, 1 1/2 inches thick
Course salt and freshly ground black pepper
2 ounces goat cheese

Steps:

  • In a bowl, mix the prunes and almonds with 1 tablespoon of lemon olive oil.
  • Cut a pocket on the side of each pork chop from the fat side to the bone. Season the outside of each chop with salt and pepper, to taste. Stuff each chop with 1/2-ounce of goat cheese, pushing it to the bottom of the opening, then stuff with the prune mixture. Secure with toothpicks.
  • Heat the remaining 2 tablespoons lemon olive oil in a large shallow Dutch oven over medium-high heat. Sear the chops on both sides until golden brown. Add water to come 1/4 of the way up the side of chops. Cover and simmer until the chops are cooked, about 15 to 20 minutes. Remove chops to a serving platter and simmer the liquid and any stuffing drippings until reduced to a thick sauce. Pour the sauce over the chops and serve garnished with toasted almonds.

GOAT CHEESE STUFFED PORK CHOPS BY STEPHANIE OLZINSKI, RDN



Goat Cheese Stuffed Pork Chops by Stephanie Olzinski, RDN image

Pork chops are a tender and mild cut of pork that act as a blank canvas to any flavors you choose to add to them. For this recipe, we've decided to stuff them with healthy spinach, sun dried tomatoes and creamy goat cheese.

Provided by Tiffany Jewell

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 7

1 tbsp Kerrygold butter
1 tbsp olive oil
4 boneless pork chops
4 cups fresh spinach
4 oz goat cheese
⅓ cup sun dried tomatoes
½ cup Panko breadcrumbs

Steps:

  • Place the spinach in a microwave safe steamer or bowl with a loosely fitter cover with 1 tablespoon of water. Cook high 1 minute or until wilted; drain water from spinach.
  • In a bowl combine softened goat cheese, wilted spinach and sun dried tomatoes. Set mixture aside.
  • Using a sharp knife, cut a slit in each pork chop deep enough to create a pocket.
  • Spoon spinach mixture into the pocket of each pork chop. Place breadcrumbs/almond meal on a plate and press the pork on both sides into the crumbs to coat.
  • Heat oil and butter in a large non-stick skillet over medium-high heat. Add pork chops to pan and cook pork about 4-5 minutes until brown, then turn over and cook completely until the internal temperature reaches 145°F.
  • Notes: Serve with sides as desired, for example, roasted potatoes with the skin on and a side salad.

Nutrition Facts : ServingSize 1 chop

PORK CHOPS WITH GOAT CHEESE AND CARAMELIZED ONION



Pork Chops With Goat Cheese and Caramelized Onion image

UPDATED: I tried to revise the instructions per my lovely reviewers! Hopefully it is easier to follow now. Oh, and if you don't like goat cheese you should probably look elsewhere! :) The trick to this is to get the onions brown and a little crispy during the caramelization process. I usually add two skewers of cherry tomatoes to the oven when the pork has about five minutes left to go in the oven. They make a nice complement. I serve this with a dry white wine, roasted potatoes with rosemary and a spinach salad. Originally made for RSC 10.

Provided by Bakabeth

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

1 small red onion, sliced
1 tablespoon butter
1 teaspoon olive oil
1/2 cup chicken broth, plus
2 tablespoons chicken broth, divided. (needs to be hot!)
1 1/2 teaspoons fresh lemon juice
1 teaspoon brown sugar
1 teaspoon garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper (or less, to taste)
4 pork chops, about 1 to 1 . 5-inch thick
2 ounces goat cheese
flour, to dust
1 tablespoon butter
2 tablespoons heavy cream, room temperature
2 tablespoons fresh parsley, chopped

Steps:

  • Preheat oven to 350°F.
  • Melt 1 tbsp butter in 1 tsp olive oil in medium sized, oven proof sauce pan over medium/medium high heat.
  • Add red onion. Let cook, stirring constantly for 20 minutes.
  • While onions cook, mix 1 1/2 tsp lemon juice, 1 tsp brown sugar, 1 tsp minced garlic, the 2 tbsp chicken broth and 1 tbsp olive oil in a small bowl.
  • Add 2 tbsp of chicken broth to onions at a time, letting sizzle and cook away. Repeat until no broth remains.
  • Butterfly pork chops and sprinkle inside and out with salt and pepper.
  • Spread goat cheese evenly inside each pork chop, leaving room around edges.
  • Once onions are brown and caramelized, add a spoonful of onions to top of goat cheese in each pork chop. There will be onions remaining in the pan. Add lemon mixture to pan with onions and simmer, scraping down the sides of the pan.
  • Close pork chops and dust with flour. If you are having trouble keeping them together, use toothpicks or mini skewers. However it is better if you can work without, as the escaped goat cheese comes in handy in the sauce later!
  • Melt 1 tbsp butter in skillet over medium heat and cook pork chops for 2-3 minutes on each side, until seared and brown.
  • Put pork chops and any drippings into the pan with the simmering onion/lemon mixture and place in oven.
  • Cook for 20-25 minutes, depending on the thickness, or until cooked through but still tender.
  • Remove pan from oven and place back on medium low heat. Remove pork chops and whisk in heavy cream and let come to a bubble. Add parsley. Spoon over pork chops and enjoy!

ROQUEFORT-STUFFED PORK CHOPS



Roquefort-Stuffed Pork Chops image

Categories     Mushroom     Bake     Sauté     Quick & Easy     Blue Cheese     Pork Chop     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

4 1-inch-thick pork rib chops or boneless pork loin chops
3 tablespoons butter
1 1/2 cups small cubes of French bread
1 cup chopped mushrooms
2 tablespoons minced onion
1/2 teaspoon dried rosemary, finely crumbled
1/2 cup crumbled Roquefort cheese or blue cheese (about 2 ounces)

Steps:

  • Preheat oven to 350°F. Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.
  • Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add bread and sauté until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tablespoon butter in same skillet. Add mushrooms, onion and rosemary and sauté until onion is soft, about 5 minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 minutes.
  • Mix Roquefort into bread mixture; season with salt and pepper. Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper.
  • Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat. Add pork to skillet; sauté until brown, about 2 minutes per side. Place skillet in oven. Bake pork until cooked through, about 25 minutes.

GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY



Garlic Herb-stuffed Pork Chops Recipe by Tasty image

Forget dry pork chops because these pan-fried cutlets are coated in golden panko bread crumbs and stuffed with a creamy garlic and herb cheese filling to keep them juicy. They're tender, bursting with flavor, and come together in less than 30 minutes. If you've only ever had dry, sad pork chops before and want to try something different, this is the recipe for you.

Provided by Tasty

Categories     Dinner

Time 25m

Yield 8 pork chops

Number Of Ingredients 13

16 oz cream cheese, softened
1 teaspoon black pepper, freshly ground
1 tablespoon garlic powder
¼ cup fresh chives, chopped
1 cup shredded provolone cheese
4 strips bacon, cooked and crumbled
8 boneless pork chops
salt, to taste
pepper, to taste
2 cups flour
3 eggs, beaten
2 cups panko breadcrumbs
4 tablespoons canola oil

Steps:

  • Preheat oven to 350°F (175°C).
  • In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
  • Season all sides of the pork chops with salt and pepper.
  • Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
  • Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
  • Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
  • Enjoy!

Nutrition Facts : Calories 1077 calories, Carbohydrate 50 grams, Fat 71 grams, Fiber 1 gram, Protein 58 grams, Sugar 4 grams

PORK CHOPS STUFFED WITH SMOKED GOUDA AND BACON



Pork Chops Stuffed with Smoked Gouda and Bacon image

Easy and elegant enough for the in-laws. Be sure, when filling the chops, not to stuff it too full, or the meat will be done cooking before the cheese has had a chance to melt.

Provided by DARLA

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 35m

Yield 2

Number Of Ingredients 8

2 ounces smoked Gouda cheese, shredded
4 slices bacon, cooked and crumbled
¼ cup chopped fresh parsley
⅛ teaspoon ground black pepper
2 raw chop with refuse, 185 g; (blank) 6.5 ounces (2 1/4 inch thick) center-cut, bone-in pork chops
1 teaspoon olive oil
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Preheat an outdoor grill for medium heat.
  • In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
  • Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
  • Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Nutrition Facts : Calories 394.2 calories, Carbohydrate 1.5 g, Cholesterol 120.5 mg, Fat 25.9 g, Fiber 0.3 g, Protein 36.9 g, SaturatedFat 10.7 g, Sodium 1001 mg, Sugar 0.7 g

Tips:

  • For the best flavor, use high-quality goat cheese. A fresh, soft goat cheese will melt and spread easily, creating a creamy and flavorful filling.
  • Season the pork chops generously with salt and pepper before cooking. This will help to enhance the flavor of the meat.
  • Cook the pork chops over medium heat so that they have time to cook through without drying out.
  • Be careful not to overcook the pork chops, as they will become tough and dry.
  • Allow the pork chops to rest for a few minutes before serving. This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.
  • Serve the pork chops with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

Goat cheese stuffed pork chops are a delicious and easy-to-make meal that is perfect for any occasion. The combination of tender pork, creamy goat cheese, and flavorful herbs makes this dish a surefire hit. So next time you're looking for a new and exciting way to cook pork chops, give this recipe a try. You won't be disappointed!

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