These pork chops are packed with flavor–stuffed with roasted red peppers, sautéed onion, garlic, mascarpone and mozzarella cheese, and coated in crispy breadcrumbs. I find pork chops to be a bit boring on their own, but when stuffed and coated it is a whole new world of deliciousness. This dish is the epitome of comfort food without the high calories and points.
All about my Lighter Stuffed Pork Chops
It’s no secret that pork chops can be boring. This recipe leaves boring behind–ditching your typical bland, lackluster pork chops for a cheesy, hearty, delicious dinner you can feel great about.
Roasted red peppers, onion, garlic, and two different cheeses come together to create this show-stopping meal guaranteed to impress. This recipe is straight-forward and easy to put together. Using a few ingredients you probably already have on hand, you’re just a few simple steps away from the dinner of your dreams!
What makes them “lighter”?
Comfort food shouldn’t have to come with guilt. With this recipe, we’re elevating your average pork chop with just a few flavorful ingredients. With a few intentional choices like roasted red peppers packed in water, fat free mozzarella cheese, and just a tablespoon of mascarpone cheese–we’re lightening up this fantastic meal without sacrificing the flavor.
What will I need to make these Lighter Stuffed Pork Chops?
- Boneless pork chops
- Roasted red peppers packed in water
- Mascarpone cheese
- Fat free mozzarella cheese
- Fresh basil
- Seasoned breadcrumbs
How to make these Lighter Stuffed Pork Chops
Making the filling
Before preparing the filling for the pork chops, preheat the oven to 400°F. Begin by drying the roasted red peppers off with a paper towel and finely dicing them. Dice the onion and sauté with the peppers in a frying pan with olive oil spray, salt and pepper over medium heat. Allow to cook until tender, around 5-10 minutes. Mince the garlic and and add it to the pepper and onion mixture. Cook for one minute or until fragrant. Stir in the Mascarpone and fat free mozzarella cheese to combine. Add the fresh basil, stir, and set aside to cool.
Stuffing the Pork Chops
If this if your first time trying to stuff a pork chop, don’t be intimidated. Once your stuffing is ready, grab your pairing knife and get started. With each pork chop, take your pairing knife and create a pocket inside of each pork chop. Make sure to not cut all the way through so the filling doesn’t fall out. With your fully cooked stuffing, pack each pork chop with an equal amount of stuffing. Once you are finished, place the stuffed pork chops on a covered plate in the fridge for a few hours before cooking.
Cooking the Pork Chops
Once the stuffed pork chops have had time to settle in the fridge and you’re ready to cook, dip each pork chop in egg and toss in the seasoned breadcrumbs. Lay the pork chops on a baking sheet with a wire rack that you have thoroughly sprayed with olive oil spray. We don’t want our pork chops to stick! Before putting the stuffed pork chops in the oven, spray the tops with olive oil spray as well. This will make for that perfect golden crust we’re looking for. Bake at 400°F for 25 minutes or until cooked through. Garnish with basil and you’re done! Time to dig in!
Not in the mood for pork but still want to try one of my “stuffed” recipes? Check out some of my favorites!
- Garlic & Herb Stuffed Chicken Rollups
- Prosciutto and Mozzarella Stuffed Chicken
- Bacon-Wrapped Jalapeño Stuffed Chicken
Lighter Stuffed Pork Chops
- 1 lb boneless pork chops, 4 pieces
- 1/2 cup roasted red peppers, Packed in water
- 1/2 cup onion
- 2 cloves of garlic
- 1 tablespoon Marscapone cheese
- 1/2 cup fat free mozzarella
- 1/4 cup fresh basil
- 1/4 cup Seasoned breadcrumbs
- 1/4 cup egg whites, or egg
- Preheat the oven to 400F.
- Dry the peppers off with a paper towel and finely dice.
- Dice the onion.
- Sauté the pepper and onion in a frying pan with olive oil spray, salt and pepper until tender, about 5-10 minutes.
- Mince the garlic and add it to the pepper and onion mixture, cook for 1 minute or until fragrant.
- Stir in the Marscapone and mozzarella to combine. Add the basil and stir. Set aside to cool.
- With a paring knife, create a pocket inside of each pork chop- don’t cut all the way through.
- When the stuffing is fully cooled, stuff each pork chop with an equal amount of stuffing. I placed the stuffed pork chops on a covered plate in the fridge for a few hours before cooking.
- When ready to cook, dip each pork chop in the egg and then toss in the breadcrumbs. Lay them on a baking sheet fired with a wire rack. Spray the baking rack thoroughly with olive oil spray, and spray the tops of the pork chops. Bake at 400 for 25 minutes or until cooked through. Garnish with more basil.
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