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    Home » Mains » Pork, Ham, Bacon » Shake and Bake Cheesy Stuffed Pork Chops

    Shake and Bake Cheesy Stuffed Pork Chops

    Published: Mar 17, 2014 · Modified: Feb 5, 2021 by HWC Magazine · 43 Comments

    Jump to Recipe Print Recipe
    Shake and Bake Cheesy Stuffed Pork Chops / https://www.hwcmagazine.com

    Shake and Bake Cheesy Stuffed Pork Chops are thick bone in pork chops stuffed with brown rice, spinach, bacon and melty cheese and then dipped in seasoned panko breadcrumbs and baked to perfection.

    Shake and Bake Stuffed pork chop_cover

    "It's Shake and Bake and we helped." Who remembers that commercial?

    I did not use shake and bake and nor did I get any help from the teenagers but this is one delicious lip smacking meal.

    Jump to:
    • Gluten-Free and Dairy Free Options
    • Food Intolerance and Picky Eaters
    • Inspiration in the Refrigerator
    • Cooking Hacks
    • Use a Meat Thermometer
    • More Delicious Pork Recipes
    • Shake and Bake Cheesy Stuffed Pork Chops

    Shake and Bake Cheesy Stuffed Pork Chops_Long

    Gluten-Free and Dairy Free Options

    I, the gluten free and lactose free girl, made my stuffed pork chop with a delightful rice, mushroom and vegetable stuffing without cheese. In addition, I did not use any panko breading but instead made a mushroom shallot wine sauce that made this dish divine.

    We cooked the gluten free pork chop on top of the stove with a little bit of olive oil over low heat, for about 12 minutes, and set aside to keep warm. Then, I removed the pork chop from the pan, added a few chopped shallots and sautéed until tender and then deglazed the pan with a little wine to get all those lovely tasty bits off the bottom of the pan.

    Then, I spooned over the gluten free and lactose free stuffed pork chop with a little of the shallot wine sauce. Oh my... my... my... this dish was just gorgeous.

    Shake and Bake_Bam's Gluten Free Version

    Food Intolerance and Picky Eaters

    As you know dealing with food intolerances and picky teenagers in the same household can be quite the challenge. However, I found a way to make the same meal for all of us and make everyone happy.

    For my picky teenagers, I swapped out mozzarella cheese for the feta cheese and they were happy campers. For the other adults, I used feta cheese in the stuffing as this really make a nice combination with the spinach. However, if you want a real melty cheese then adding in a little mozzarella cheese is perfect.

    Inspiration in the Refrigerator

    Once again, you do not have to use the exact ingredients as I did to make this easy stuffed breaded pork chop meal. Take a look inside of your refrigerator to get some inspiration. Maybe you want to swap out the vegetables for a little broccoli or Swiss chard instead. Go for it.

    Shake and Bake Cheesy Stuffed pork chops

    Cooking Hacks

    The only suggestion is to help to ensure that your pork chops are moist and delicious is not to overcook them. Many people think that they have to cook pork past the incinerate mark to make sure that even the most conservative cook will be happy that the pork well done. If you want to reduce the oil, you can try our baked or air fryer method we used for our Italian chicken cutlets. You will have to adjust the cook time accordingly.

    According to the new U.S. Department of Agriculture (USDA) guidelines, pork dishes like Air Fryer Ribs (Chinese Style Garlic Ribs), Rosemary Herbed Pork Chops with Shallot Wine Sauce or our Thai Sweet Chili Pork Tenderloin can be safely cooked to medium rare at a final internal cooked temperature of 145 degrees F (62 degrees C), followed by a three-minute rest time. However, since we have a "stuffed pork chop" we are going to take that to 155 degrees F.

    Use a Meat Thermometer

    First pan frying the pork chops on the stove top gives the panko bread crumbs a very delicious crunch and golden color. Only a couple of minutes on each side just to give them color. Please use a thermometer to check your pork chops. Do not let them go over 155 degrees F.

    Once you remove your Shake and Bake Cheesy Stuffed Pork Chops and leave them set covered with aluminum for about 5 minutes. The temperature will continue to rise.

    Shake and Bake Cheesy Stuffed Pork chops 1

    More Delicious Pork Recipes

    • Cheesy Stuffed pork chops
      Cheese Stuffed Pork Chops
    • Bacon wrapped sausage stuffed pork tenderloin.
      Bacon Wrapped Sausage Stuffed Pork Tenderloin
    • Stack of juicy ribs with the date bbq sauce slathered on top.
      Pressure Cooker BBQ Ribs
    • Grilled Five Spice Pork Loin Chops

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    Shake and Bake cheese stuffed pork chops.

    Shake and Bake Cheesy Stuffed Pork Chops

    Thick bone in pork chops stuffed with brown rice, fresh spinach, bacon and melty cheese and then dipped in seasoned pank0 breadcrumbs and baked to perfection.
    5 from 1 vote
    Print Pin Rate
    Course: Mains
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 658kcal
    Author: HWC Magazine

    Ingredients

    • 3 slices bacon
      diced
    • 1 onion
      peeled and chopped
    • 2 stalks celery
      chopped
    • 2 cloves garlic - 2 cloves minced peeled and minced
    • 2 teaspoon rosemary
      fresh copped or 1 teaspoon dried.
    • 2 cups brown rice cooked (you can use white rice, wild rice, red rice basmati or whatever kind you like)
    • 2 cups spinach
      fresh
    • 1 teaspoon herbs de Provence
    • salt and pepper
      to taste
    • ¾ cup mozzarella cheese
      shredded (I used feta cheese for the adults)
    • 4 pork chops
      4 thick cut with bone left in

    Shake and Bake Crust

    • 1 egg -
      beaten
    • 1.5 cups panko bread crumbs
    • 1 teaspoon herbs de Provence
    • salt and pepper
      to taste
    • 2 tablespoon olive oil
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375 degree F. or 190 C.
    • In a medium frying pan or wok, cook the bacon, celery and onion together until slightly golden and aromatic. (There is no need to add oil because of the bacon but if your bacon is really lean you may need to add a tablespoon of olive oil.) Add the garlic and rosemary and fry one minute until aromatic. Then add your cooked rice and stir to coat well. Add your spinach and stir and cook for about 1 minute just until wilted. Add salt and pepper to taste. Remove from burner and add cheese. Set aside.
    • Cut your center cut pork chops lengthwise to create a large pocket. Be careful not to puncture the pork chop all the way through. Season pork chop both sides and in the pocket with salt and pepper. Stuff each of the pork chops with the cheesy rice mixture. Close edges with tooth picks.
    • Make your shake and bake panko bread crumb mixture: On a plate mix panko bread crumbs, herbs de provence, garlic powder and slat and pepper and set aside.
    • Dip each stuffed pork chip into the beaten egg on both sides. Then dip each stuffed pork chop into your homemade shake and bake panko bread crumb mixture. Shake off excess.
    • In a frying pan, add olive oil and fry stuffed shake and baked pork chops over medium heat on both sides just a minute or two until slightly golden brown. Transfer pork chops to a greased baking sheet and bake uncovered for about 15-20 minutes or the internal temperature is about 155 degrees. Remove stuffed pork chops from oven and let rest for about 5 minutes under aluminum foil. Remove toothpicks.
    • Serve Shake and Bake Cheesy Stuffed Pork Chops with a side of veggie and a nice tossed salad. Enjoy!

    Nutrition

    Serving: 1g | Calories: 658kcal | Carbohydrates: 49g | Protein: 44g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 158mg | Sodium: 516mg | Potassium: 877mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1698IU | Vitamin C: 7mg | Calcium: 213mg | Iron: 4mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!

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    About HWC Magazine

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    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. lambyknits01 says

      March 27, 2014 at 12:57 pm

      Yum! I love panko crusts 🙂 Also, you're dog is super cute 😉

      Reply
    2. Asmita (@FoodieAsmita) says

      March 25, 2014 at 3:42 pm

      OMG!
      Just want to dig into this! Looks insanely yummy!

      Reply
    3. Safie says

      March 24, 2014 at 2:47 am

      It is gorgeous. I've never know rice can be made in this way. Delicious!!!

      Reply
    4. Christin@SpicySouthernKitchen says

      March 23, 2014 at 1:07 am

      Buddy is so cute! Here's hoping that some sunshine comes soon 🙂
      These pork chops look absolutely mouth watering! I love fresh rosemary with pretty much any type of meat.

      Reply
      • Healthy World Cuisine says

        March 23, 2014 at 8:16 am

        Thanks Christin, Your wish must have been granted as today it is just gorgeous in Hong Kong. The sun is shining brightly with a soft breeze. I think pork and rosemary are perfect married together. Fresh herbs really add a little something special to many recipes. Take care

        Reply
    5. Charles says

      March 22, 2014 at 11:34 pm

      Wow Bam - that just looks amazing. So crispy and golden and absolutely *jam-packed*! Love it 😀

      Reply
      • Healthy World Cuisine says

        March 23, 2014 at 8:21 am

        Thanks Charles, you know I do not cook a lot of pork at home but this recipe was worth putting into our regular cycle of meals. The boys loved it.

        Reply
    6. Maureen | Orgasmic Chef says

      March 21, 2014 at 12:48 pm

      I can hear that commercial now. "And I hayulped" Welcome to the south. 🙂

      Your pork chops are the best thing I've looked at all day. Top notch!

      Reply
    7. jothetartqueen says

      March 20, 2014 at 7:41 am

      I love that crust Bam! Looks delicious!! I like it that you stuffed it with rice. I have to try it some time. Pork chops are certainly hard to cook - they are often overdone and tough. Thanks for the tips on how to cook them perfectly!

      Reply
    8. Ashley @ Wishes & Dishes says

      March 19, 2014 at 5:35 am

      I have such a hard time with porkchops because they always come out so dry. I will have to try this method for sure!

      Reply
    9. GourmetGetaways (@GourmetGetaway) says

      March 19, 2014 at 5:27 am

      Oh YUM! I have been going through a pork frenzy lately and now you have posted a crumbed and stuffed pork recipe with cheese!! YUM! Looks so good!

      Reply
    10. ChgoJohn says

      March 19, 2014 at 5:07 am

      Buona notte, BAM! With bacon & cheese stuffing thick pork chops, it's a small wonder why your teens ate them up! What a great recipe and meal I don't stuff pork chops but, I have to admit, you've made me think about starting. I like your suggestion of mixing the feta with mozzarella and you just have to use rosemary with pork. I think it's a law somewhere. Hope you're having a good week and the smog lifts.

      Reply
    11. Coffee and Crumpets says

      March 19, 2014 at 4:35 am

      Shake and bake! I think I made that twice in my entire cooking life! I agree with you about greenery and blue sky and beauty in general. I know my day is brightened up considerably when I run errands and can see the snow capped Rockies as I drive. It's very soothing to watch them.
      I'm not a pork eater, but these would work with chicken too, they look fabulous! Your looks even better!

      Reply
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