Better for you stuffed pork chops

Michele Borboa, MS

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Stuffed pork chops are a tasty family favorite that ChefMom has deliciously tweaked to make into a healthy family meal. Stuffed with toasty cubes of whole wheat bread, low calorie mushrooms and other flavorful ingredients, these Better for You Stuffed Pork Chops are just as savor-worthy as the classic high calorie rendition with premade stuffing mix.

Healthy stuffed pork chopHealthy stuffed pork chops


  • 8 boneless center cut pork loin chops
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter
  • 4 slices whole wheat bread, cubed
  • 1/2 onion, diced
  • 1 large stalk celery, finely chopped
  • 8 ounces sliced mushrooms
  • 1 garlic clove, minced
  • 1/3 cup finely chopped sun dried tomatoes packed in olive oil
  • 1 tablespoon minced fresh rosemary
  • Salt and freshly ground black pepper to taste
  • 1 cup apricot preserves
  • Juice of 1 lemon


  1. Preheat oven to 400 degrees F.
  2. Using a sharp knife, cut a pocket lengthwise in the side of each pork chop. Season with salt and pepper.
  3. Heat 1 tablespoon oil and butter in a wide skillet and add bread cubes. Cook, stirring often, until bread is toasted. Transfer to a plate and wipe out skillet.
  4. Add 1 tablespoon oil and cook onion, celery and mushrooms, stirring often, until onion is softened and mushrooms have released their juices and are tender. Add garlic and cook, stirring for 30 seconds.
  5. Add sun dried tomatoes and rosemary and cook, stirring often, for 1 to 2 minutes more. Add bread back to skillet and cook, stirring, until heated through. Stuff pork chops with bread mixture. Secure with toothpicks, if desired.
  6. In a large wide heat-proof skillet, heat remaining oil over medium high heat. Place pork chops in skillet and cook for 3 minutes, carefully flip, and cook for another 3 minutes. Flip again and place skillet in the oven. Cook for 5 minutes or until pork is just cooked through.

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Michele Borboa, MS
Michele Borboa, MS is a contributing editor for specializing in health, fitness, and all things food. She is a veteran health and fitness professional, personal chef, and mom in Bozeman, Montana. She is also the author of the time-saving cookbook Make-Ahead Meals Made Healthy (Fair Winds Press, July 2011). You can contact Michele at or give her a tweet at