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.
"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.
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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.
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.
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.
More Delicious Pork Recipes
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Shake and Bake Cheesy Stuffed Pork Chops
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
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!
Nami | Just One Cookbook says
You always make delicious meal stuffed with something. To be honest, I'm a bit lazy thinking of doing that, but I actually LOVE eating like this. Pork chop with panko crusted and cheesy... yum!
The Foodie Affair says
I certainly do remember that commercial, but the pork didn't look as delicious as yours does! Gorgeous and makes my mouth water!!
bitsandbreadcrumbs says
Shake and Bake, and I "haeyelped," oh yes, I remember. Your dish looks a million times better than that stuff ever could have been, Bobbie. I love all the versions, with feta, without cheese, with panko and with the beautiful wine and shallot sauce. I'd forgotten how much I love stuffed pork chops, so thanks for reminding me about that. It's been pouring rain here for two days, but I was able to bring in some daffodils to see some green indoors. Happy Monday and Happy Saint Patrick's Day!
nancyc says
Those cheesy stuffed pork chops look and sound so yummy!
Mimi says
This really looks yummy!
Karen says
Talk about a good looking pork chop and as big as it is, I bet they made the boys happy.
thecompletebook says
Scrumptious!
Have a lovely week ahead Bam.
🙂 Mandy xo
Beth says
Shake and Bake … that takes me back a long time!
I rarely make port chops, and it's probably because of the overcooking that's so easy to do. An instant-read thermometer sounds like a great tool.
deliciouslynell says
Yum!
Tandy | Lavender and Lime says
You are spot on BAM, the key to cooking pork is cooking it just enough! Lovely recipe 🙂
Abbe@This is How I Cook says
I must say that I just cleaned out my mother's pantry. I threw away no less than 5 boxes of ancient Shake and Bake. Rancid stuff. I never remember her using this when I was a kid, but somehow she had a very good supply. Or very bad. Whatever. This looks fabulous and decadent all at the same time!
kitchenriffs says
My instant read thermometer is one of my favorite cooking tools -- totally lets me know what's really happening with my food, so I don't risk overcooking (remarkably easy to do). The pork chops looks great! Feta for me, please. And I'd like both the panko and the mushroom shallot wine sauce. 😉 Super dish -- I haven't made stuffed pork chops for ages and ages. But I will, and soon. Thanks.
Eha says
Oh Bobbi, what a fantastic and fantastically photographed 'double' recipe! Now I have absolutely no food intolerances but I'll make this 'your' way on the stove-top and without the panko: why heat up the oven for one or two anyways? I have cooked pork just to the 'turn' for years to avoid it getting dry . . . and, guess what - I eat both lunch and early dinners outside under the trees and amongst my flowerbeds for just the reasons you mention and then always take a short walk ere returning to work . . . it does make one feel relaxed and good! Oh, love Buddy in that very smart coat 🙂 !
Robyn says
I know what you mean about seeing green, BAM, and I run in every weather - rain, snow, sleet, hail - I am the US Postal person of jogging, lol. I love this dish! Healthy and fresh and full of flavour! Perfect - and your photography is stunning!
Joanna says
Aaawww, cute lil doggy. Oh my those looks so good. I'm drooling all over my keyboard here.... *slurp*