Cheesy Rice Stuffed Pork Chops

Cheesy rice stuffed pork chops are juicy pan-seared pork chops stuffed with creamy rice, mozzarella, ricotta, and parmesan cheese.

Do you know what you should make for supper tonight?

Rice stuffed pork chops. Yep, that is what you should make!

This card goes back to another life—a life in which if you had told me I would be living in a home on the side of a mountain making this recipe, I would have said, “You’re drunk!”

Never in a million years have I imagined I’d be where I am today, making these pork chops, but HALLELUJAH, I am!

What Are Cheesy Rice Stuffed Pork Chops?

Cheesy rice stuffed pork chops are succulent, pan-seared pork chops with a decadent, creamy rice mixture featuring mozzarella, ricotta, and parmesan cheeses.

Yes, you read that correctly—three types of cheese melt together into these flavorful pork chops.

What You’ll Need to Make This Recipe

This combination of ingredients ensures delicious, cheesy, and savory stuffed pork chops with a balanced texture and flavor. The recipe card at the end of this post lists the full ingredient list with measurements.

Cooking Oil: unsalted butter for cooking. Or substitute it with your favorite cooking oil.

Onion: yellow onion is sweet and delicious when combined with the cheese.

Cooked Rice: any kind of white rice is fine. I love Jasmine!

Broth: Chicken broth or any broth you prefer.

Cheese: Freshly grated Mozzarella, Ricotta, and Parmesan

Seasoning: Kosher salt, freshly cracked black pepper, and fresh thyme.

PorkChops: 1-inch thick boneless center-cut pork chops work the best

How to Make Cheesy Rice Stuffed Pork Chops

This dish is packed with flavor and makes for a stunning presentation at your dinner table. Here’s a summary of how the dish comes together. The recipe card at the end of this post provides detailed instructions with times and temperature.

Prepare the Stuffing: Melt butter in a skillet over medium heat. Sauté onion with a pinch of salt until soft (5-7 minutes). Turn off the heat, then stir in cooked rice, chicken broth, cheese, and thyme.

Prep the Pork Chops: Cut a pocket into each pork chop without cutting all the way through—season with salt and pepper.

Stuff and Cook: Fill each pork chop pocket with the rice mixture and secure it with toothpicks if needed. Cook in a skillet with butter until browned (2-3 minutes per side). Add the remaining broth, cover, and cook until done (10-15 minutes).

Use an instant-read thermometer to check doneness. Pork chops should reach an internal temperature of 145 degrees F. This ensures they’re cooked through but still juicy. I usually carry the temperature a little higher; 145 seems a little too raw for my liking. Do not overcook, or the pork chops will be dry!

Serve: Remove toothpicks and garnish with thyme, extra stuffing, and pan drippings.

How to Store and Reheat Stuffed Pork Chops

Storage:

Allow the stuffed pork chops to cool to room temperature before storing. This helps prevent condensation inside the storage container, which can make the meat soggy. Place the pork chops in an airtight container or wrap them tightly with plastic or aluminum foil. This prevents them from drying out or absorbing other odors in the fridge.

Store in the refrigerator for up to 3-4 days. I do not recommend freezing. The cheesy rice mixture gets a little weird after it’s reheated from frozen.

Reheating:

Oven (Recommended): Place pork chops on a baking sheet, cover with foil, and heat in a preheated 350°F oven for 15-20 minutes or until they reach 165°F. This helps retain moisture and prevents drying out.

Skillet: Heat a skillet with a bit of oil or butter over medium heat. Cover and cook the pork chops for 6-8 minutes per side, adding a splash of broth or water if needed to keep them moist.

Microwave: For a quick option, place pork chops on a microwave-safe plate, cover, and heat on medium power in 1-minute intervals, flipping halfway through, until hot. Avoid overcooking to prevent drying out.

Recipe Tips

• Make sure the onion is well-cooked and caramelized to enhance the flavor of the stuffing.
• Let the stuffing cool slightly before using it to avoid partially cooking the pork chops when stuffing them.
• Use a sharp knife and cut along the thickest part of the chop. This will help you create a pocket deep enough for the stuffing without compromising the chop’s integrity.
• Season both the pork chops and the stuffing well with salt and pepper to taste.
• Use toothpicks to secure the openings, but remove them before serving to avoid any accidents.
• For a perfectly browned exterior, make sure the skillet is hot before adding the pork chops. Avoid flipping the chops more than once to keep the stuffing intact.
• Let the pork chops rest for a few minutes before serving. This helps the juices redistribute and keeps the meat tender.

Why, oh, why did it take me so long to make these pork chops? Please don’t wait to make these pork chops. Trust me, make them tonight.

You won’t regret it!