Recipe For Stuffed Pork Chops On The Grill: Smoky Char With Cheesy Centers

There’s nothing like the smell of pork chops sizzling on the grill, especially when they’re stuffed with a gooey cheese center. This method ensures juicy, flavorful meat with a smoky char that’ll impress any guest.

With a simple stuffing and precise grilling technique, you’ll achieve restaurant-quality results every time. The key is maintaining even heat and letting the pork rest before serving.

Ingredients for Recipe for Stuffed Pork Chops on the Grill

Thick-cut pork chops and a rich cheese stuffing make this dish unforgettable on the grill.

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The pork chops are the foundation. Bone-in, center-cut chops at least 1 inch thick hold up best on the grill—thinner ones dry out. Look for pale pink color with good marbling at your butcher or Whole Foods meat counter. The cheese matters too: sharp cheddar gives that melty pull, while cream cheese adds creaminess. Avoid pre-shredded cheese (it doesn’t melt as well).

No cheddar? Gouda or Monterey Jack work just as well. Fresh spinach can be swapped for frozen (thawed and drained). Out of Dijon? Whole-grain mustard at one-to-one ratio keeps the tang. Breadcrumbs adding texture? Crushed crackers or panko can stand in. The smoked paprika is optional but adds that grill-friendly depth.

Prep the stuffing ahead—it keeps 1 day in the fridge. Stuffed chops cook best fresh, but you can assemble and refrigerate up to 2 hours before grilling. Leftovers? They’ll keep 3-4 days in the fridge, though the texture changes slightly.

Step-by-Step Instructions for Stuffed Pork Chops on the Grill

Here’s the method. Straightforward, tested, works every time.

Step 1: Create the Cheesy Spinach Stuffing

In a mixing bowl, combine the 1.5 cups Shredded Cheddar Cheese, 4 oz Cream Cheese, 1 cup Fresh Spinach, 2 cloves minced Garlic Cloves, 1 tbsp Dijon Mustard, 1 tsp Dried Thyme, 1 tsp Kosher Salt, 0.5 tsp Black Pepper, and 0.5 tsp Smoked Paprika. Mix until fully incorporated and the cream cheese creates a cohesive binding.

The spinach should be well-drained to prevent excess moisture in the stuffing, which could make the chops soggy. I press the spinach between paper towels to remove all liquid. The mixture should hold together when pressed but remain slightly crumbly for easy stuffing.

Step 2: Butterfly and Stuff the Pork Chops

Lay each of the 4 whole Bone-In Pork Chops on a cutting board. Using a sharp knife, cut a pocket horizontally into the thickest part of each chop, stopping about ½ inch from the edges to create a hinge. Be careful not to cut through to the other side—you want the stuffing contained within the chop.

Divide the stuffing mixture evenly among the chops, pressing it firmly into each pocket. Close the pockets and secure with toothpicks if needed. The chops should appear plump with the stuffing visible at the edges. This ensures even cooking and prevents the filling from leaking out during grilling.

Step 3: Bread and Grill to Perfection

In a shallow dish, mix the 0.5 cup Breadcrumbs with any remaining stuffing seasoning. Brush each stuffed chop lightly with some of the 2 tbsp Olive Oil, then press into the breadcrumb mixture to coat both sides evenly. This creates a crispy exterior that contrasts beautifully with the creamy filling.

Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates thoroughly. Grill the chops for 6-7 minutes per side, with the lid closed, until the breadcrumbs are golden brown and the internal temperature reaches 145°F. Avoid flipping too early—the breading needs time to set and crisp.

Step 4: Rest and Finish with Herb Butter

Transfer the chops to a plate and tent loosely with foil. Let them rest for 5-10 minutes while you prepare the finishing touch. In a small saucepan, melt the 2 tbsp Butter over low heat, then stir in the remaining olive oil and 2 tbsp Fresh Parsley.

Drizzle this herb butter over the rested chops just before serving. The butter will melt into the breadcrumbs, adding another layer of flavor and moisture. The chops should be juicy with a perfectly crisp crust, and the cheese filling should be fully melted and gooey when cut into.

Troubleshooting Great recipe for stuffed pork chops on the grill

Stuffing Leaks Out

If your cheese mixture oozes during grilling, your pocket cut was likely too shallow. Next time, cut deeper into the chop—aim for ¾ of the thickness. Also, chill the stuffed chops for 15-20 minutes before grilling to help the filling set. 💡

Breading Burns Before Cooking

This happens when your grill is too hot. Reduce to medium heat (350°F) and move chops to indirect heat if needed. Brush with olive oil instead of butter before breading to prevent premature browning.

Dry Pork Chops

Overcooking is the culprit here. Pull chops at 145°F internal temperature—they’ll rise to 150-155°F while resting. Use a meat thermometer for accuracy. Thicker chops (1.5 inches) retain more moisture.

Soggy Breading

Excess moisture in the stuffing causes this. Press chopped spinach between paper towels until completely dry. Also, pat the chops dry with paper towels before breading to ensure a crispy crust.

Uneven Cooking

If one side cooks faster, your grill has hot spots. Rotate chops halfway through each side’s cooking time. For charcoal grills, bank coals to one side and sear over direct heat, then finish on the cooler side. 🔥

Cheese Doesn’t Melt

This usually means the stuffing was too cold. Let it sit at room temperature for 20-30 minutes before grilling. Also, ensure your cheddar cheese is freshly shredded—pre-shredded contains anti-caking agents that prevent smooth melting.