Stuffed Grilled Pork Chops Recipe: Herb-Infused Juiciness Off the Fire

These pork chops deliver restaurant-quality results straight from your grill. I developed this method after years of perfecting the balance between tender meat and smoky char.

The herb-infused stuffing keeps the chops juicy while grilling, creating a dish that’s impressive yet straightforward. This technique has won over even the most skeptical eaters at my cookouts.

Ingredients for Stuffed Grilled Pork Chops

Thick-cut pork chops and a savory herb stuffing. Restaurant results at home.

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The pork chops are everything here. Bone-in, thick-cut (at least 1.5 inches) stays juicy on the grill—thin chops dry out fast. Look for center-cut rib chops at Whole Foods or Costco; they’ve got the best marbling. Ask the butcher to cut them if you don’t see them pre-packaged. Fresh herbs matter too—sage and rosemary from the farmers market pack way more flavor than the sad bunches at the grocery store.

No fresh herbs? Dried at one-third the amount works, but rehydrate them in a little warm water first. Swap spinach for Swiss chard or kale—just blanch and chop it fine. Breadcrumbs can be gluten-free panko if needed. For the wine, any dry white (Sauvignon Blanc, Pinot Grigio) does the trick. Out of white? Chicken broth with a squeeze of lemon gets you close.

Stuffed chops are best cooked immediately, but you can prep the stuffing 2 hours ahead. Leftovers keep 3-4 days in the fridge—reheat gently in a skillet to avoid drying out. Freezing? Not ideal; the texture suffers. Use within 3 months if you must.

Step-by-Step Instructions for Stuffed Grilled Pork Chops

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

Step 1: Create the Herb and Spinach Stuffing

In a mixing bowl, combine the 2 cups Fresh Spinach Leaves, 0.25 cup Fresh Sage Leaves, 2 tbsp Fresh Rosemary, 4 cloves Garlic Cloves, 1 whole Shallot, 0.75 cup Breadcrumbs, 0.5 cup Parmesan Cheese, 2 tbsp Dijon Mustard, 1 tbsp Olive Oil, 1.5 tsp Kosher Salt, and 1 tsp Freshly Ground Black Pepper. This forms the flavor base.

The mixture should hold together when pressed but not be wet. If it feels too dry, add a teaspoon of water. I’ve found that pressing the spinach between paper towels first removes excess moisture that could make the stuffing soggy.

Step 2: Butterfly and Stuff the Pork Chops

Lay each of the 4 whole Bone-In Pork Chops on a cutting board and use a sharp knife to cut a pocket horizontally through the thickest part, stopping about ½ inch from the edge. This creates a cavity for the stuffing without cutting all the way through.

Spoon the stuffing mixture into each pocket, pressing gently to fill completely. Secure the opening with toothpicks if needed, but don’t overfill. The stuffing expands slightly during cooking. Brush the outside with 1 tbsp Olive Oil to help create a beautiful crust.

Step 3: Grill to Perfection

Preheat your grill to medium-high heat (about 400°F). Place the stuffed chops on the grill and cook for 6-7 minutes per side. Resist the urge to move them around—this ensures even cooking and beautiful grill marks.

You’ll know they’re ready to flip when the edges start to look opaque and the stuffing is set. The internal temperature should reach 145°F when measured in the thickest part. During the last 2 minutes of cooking, add the 4 whole Fresh Thyme Sprigs to the grill for a fragrant smoke.

Step 4: Rest and Finish with Pan Sauce

Transfer the chops to a plate and tent loosely with foil. Let them rest for 5-10 minutes—this allows the juices to redistribute and the stuffing to set. Meanwhile, use the same grill or a skillet to make a quick pan sauce.

Add 0.25 cup Dry White Wine to the hot surface, scraping up any browned bits. Simmer for 2 minutes until reduced by half, then whisk in 2 tbsp Unsalted Butter and the remaining 1 tbsp Olive Oil for a glossy finish. Drizzle this over the chops before serving.

Perfect Pairings for This Dish

Wine Pairings

A crisp Pinot Grigio from Northern Italy complements the herb stuffing beautifully. The bright acidity cuts through the richness while enhancing the sage and rosemary notes. I always keep a bottle of Santa Margherita on hand for grilled pork dishes. 🍷

Beer Options

For beer lovers, a malty Amber Ale like Fat Tire from New Belgium pairs perfectly. The caramel notes balance the savory stuffing, and the moderate hop bitterness cleanses your palate. Serve it slightly chilled—around 50°F.

Side Dish Ideas

Try roasted fingerling potatoes tossed with rosemary and olive oil. Their crispy exterior and creamy interior make an ideal contrast to the tender chops. I roast mine at 425°F for 25 minutes.

Grilled asparagus with lemon zest is another winner. The char from the grill echoes the pork’s smokiness while the citrus brightens the dish. Toss spears with 1 tbsp olive oil before grilling for 3-4 minutes per side.

Bread Pairing

A warm ciabatta loaf is perfect for soaking up the herb pan sauce. I pick mine up fresh from the bakery section at Whole Foods. Toast slices lightly and rub with a garlic clove for extra flavor.