Name: Shake and Bake Cheesy Stuffed Pork Chops
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 slices bacon (diced); 1 onion (peeled and chopped); 2 stalks celery (chopped); 2 cloves garlic - 2 cloves minced (peeled and minced); 2 tsp rosemary (fresh copped or 1 tsp 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 tsp herbs de Provence; salt and pepper (to taste); 3/4 cup mozzarella cheese (shredded (I used feta cheese for the adults)); 4 pork chops (4 thick cut with bone left in); 1 egg - (beaten); 1.5 cups panko bread crumbs; 1 tsp herbs de Provence; salt and pepper (to taste); 2 tbsp olive oil

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.