These Cheesy Maple Pecan Stuffed Pork Chops are a fast and easy dinner recipe for any night of the week. The first time we tried making these I was a little sceptical but I was so surprised at how good they tasted. The technique is what is most important here because you can prepare bone in pork chops, using this method, and stuff them with anything! Success every time.
Cheesy Maple Pecan Stuffed Pork Chops
- 4-6 pork chops loin or center cut, bone or boneless, 1 inch thick
- 1 brick (8 oz) cream cheese
- 1-2 tablespoons garlic, minced
- 1/4-1/2 cup pecans, chopped
- 1-3 tablespoons maple syrup more or less to taste
- 1-2 tablespoons butter or oil
- 1-2 tablespoons thyme, dried
- salt -
- pepper -
In a small bowl combine maple syrup, cream cheese and pecans together. Taste mixture and add more or less maple syrup. Set aside. Wash and cut slices into the side of each pork chop with the fat and silver skin along the edge. This stops the pork chops from curling. Make cuts every 1 1/2 to 2 inches along that edge. The cuts should be no more than 1/2 an inch deep. Next, cut a small pocket through the side of each pork chop. Ideally, find a location where there is no fat to make your pocket. Cut into the pork chop as deep as possible without cutting through the opposite side. We try to stuff as much as possible inside the pork chop. Set aside. In a large skillet, over medium heat, pour oil and wait until it shimmers or until a drop of water flicked in it dances. Stuff pockets as evenly as possible with cheese mixture. Close opening with toothpicks as best you can. Sprinkle salt and pepper on the outside of your pork chops. Add pork chops to your heated skillet and cook covered, until well browned, on the first side, about 6 minutes. Flip pork chops over, covered, for about another 6 minutes. Pork chops should be between 145-150 degrees. Remove pork chops from your skillet and remove toothpicks for serving. Enjoy!