Baked Prosciutto and Mozzarella Stuffed Pork Chops

These oven-baked stuffed pork chops are inspired by a dish from a local Italian restaurant. Tender center-cut chops are filled with prosciutto, mozzarella and baby spinach, then finished with a sprinkle of garlic and seasoned breadcrumbs for a crisp, flavorful topping. This lighter version keeps the rich tastes but pares down added fats for a satisfying weeknight meal that’s easy to prepare and elegant enough for guests.

Stuffed Baked Pork Chops with Prosciutto and Mozzarella

If you enjoy pork chops, other preparations you might like include pork chops with Dijon mustard sauce, garlic-lime marinated pork chops, and crockpot sazón pork chops with peppers. Each brings different flavors and techniques, but this stuffed, baked version focuses on a simple assembly and oven finish that produces juicy pork and a crunchy top.

I tasted a similar plate at a nearby restaurant and loved the contrast of tender meat with a light breadcrumb topping rather than a full breading. The pork there was on the bone, which works well, but the restrained breadcrumb sprinkling is what stood out. This home version recreates that texture while eliminating extra butter and using a modest amount of seasoned crumbs. The result is a simple but impressive baked pork chop that stays juicy inside and develops a pleasing golden topping.

Why this recipe works

The combination of prosciutto and mozzarella brings salty, savory depth and melty creaminess inside each chop. Baby spinach adds freshness and color without overpowering the other flavors. By cutting a pocket into the chop and stuffing the ingredients, you keep the cheese contained and allow the pork to remain moist during baking. A light scatter of garlic and seasoned breadcrumbs on top crisps in the oven and creates a nice textural contrast.

Ingredients

• 4 center-cut boneless pork chops (about 5 oz each)
• 2 tsp seasoned breadcrumbs
• 2 slices (about 21 g each) part-skim mozzarella, cut in half
• 2 slices prosciutto, cut in half (about 1 oz total)
• 12 leaves baby spinach
• 1 clove garlic, crushed
• 1/4 tsp kosher salt
• Black pepper, to taste
• Olive oil spray (or a light brush of olive oil)

Instructions

1. Preheat the oven to 425°F (220°C).
2. Using a sharp knife, cut a deep pocket into the side of each pork chop, taking care not to cut through the opposite side. Leave the edges intact so the filling stays inside.
3. Stuff each pocket with 1/2 slice prosciutto, 1/2 slice mozzarella and three leaves of baby spinach. Press the opening gently to keep the filling inside.
4. Season both sides of the chops with kosher salt and black pepper. Arrange the stuffed chops on a baking sheet or in a shallow baking dish. Spray or lightly brush the tops with olive oil.
5. Sprinkle the crushed garlic evenly over the chops, then dust the tops with the seasoned breadcrumbs. Use just enough crumbs to create a thin layer—this gives texture without weighing the chop down.
6. Bake for about 20 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the crumbs are golden. Remove from the oven and let rest for 3–5 minutes before serving to allow juices to redistribute.

Yield, Prep and Cook Time

Nutritional Information (approximate per serving)

• Calories: 235 kcal
• Protein: 36 g
• Carbohydrates: 2.5 g
• Fat: 8.5 g
• Saturated fat: 4 g
• Cholesterol: 104 mg
• Sodium: 419 mg

Tips and Variations

• For a crunchier topping, mix panko with a small amount of grated Parmesan and a drizzle of olive oil before sprinkling on top.
• If you prefer bone-in chops, increase baking time slightly and check internal temperature to ensure doneness.
• Swap spinach for arugula or thinly sliced roasted red pepper for a different flavor profile.
• To make the dish ahead, stuff the chops and refrigerate covered for up to 24 hours; add the breadcrumbs just before baking for best texture.
• Serve with a simple green salad, roasted vegetables, or a light pasta tossed in olive oil and lemon for a complete meal.

These stuffed baked pork chops are an easy way to bring restaurant-style flavor to your table without complicated steps. The filling adds richness while the breadcrumb topping gives a welcome crunch—perfect for a quick weeknight dinner or a relaxed weekend meal. Enjoy!