Why This Grilled Stuffed Pork Chops Recipe Will Be Your New Favorite

The inspiration for this phenomenal dish stems from a truly unforgettable experience at a Greek restaurant called Taverna Agora. To this day, I maintain that their grilled stuffed pork chop was the single best meal I’ve ever had in a restaurant. The pork was incredibly tender and juicy, flawlessly paired with a rich stuffing of spinach and feta. That meal was so exceptional, I was driven to recreate that magic in my own kitchen, ensuring every bite captured the essence of that Mediterranean delight.

This recipe is a shining example of Mediterranean cuisine’s philosophy: utilizing a few, high-quality ingredients to craft an easy yet intensely flavorful dish. By focusing on the *quality* of each component rather than overwhelming with quantity, you can create wholesome and delicious meals that make your family feel good, both physically and mentally. This principle is a cornerstone of many classic culinary traditions, including beloved Italian recipes like our Spaghetti Carbonara and Bucatini Amatriciana, where simplicity and fresh ingredients are key.

My love for Mediterranean food runs deep, and these grilled stuffed pork chops fit perfectly into that passion. Simple, light, and refreshing side dishes like our Summer Farro Salad with Cannellini Beans or the vibrant Busiate with Pesto Trapanese make excellent companions to this hearty main course, creating a balanced and delightful meal experience.

Essential Ingredient Notes and Smart Substitutions

• Feta Cheese: The Heart of the Stuffing. For this recipe, I highly recommend using a block of feta cheese rather than pre-crumbled varieties. While any feta will add flavor, a block allows you to crumble it yourself, resulting in larger, more irregular pieces that melt and ooze beautifully when grilled. The pre-crumbled feta tends to dry out and doesn’t offer the same creamy texture. If you’re feeling adventurous or simply don’t have feta, goat cheese or even a good quality fresh mozzarella can make interesting substitutions, though the flavor profile will shift.
• Pork Chops: The Perfect Cut. It’s crucial to use 1-inch-thick, bone-in pork chops for optimal results. The bone helps to keep the meat moist during grilling, and the thickness provides ample space for stuffing while making it less prone to accidental overcooking. If you opt for thinner chops or boneless cuts, be sure to significantly adjust your cooking time to prevent them from drying out. Thicker chops are truly your best friend for a juicy, tender, stuffed outcome.
• Fresh Spinach and Garlic: Flavor Foundations. Always choose fresh spinach for the best flavor and texture. When sautéed, it wilts down considerably, so don’t be shy with the initial volume. Freshly minced garlic is also key for that aromatic kick; pre-minced jarred garlic just doesn’t compare.
• Olive Oil: The Mediterranean Staple. A good quality extra virgin olive oil is essential here, not just for sautéing but also for drizzling over the chops before grilling. It adds flavor and helps achieve a beautiful sear.
• Salt and Pepper: Simple Seasoning. Use good quality sea salt and freshly ground black pepper. These simple seasonings enhance all the other flavors without overpowering them. Remember to season both the stuffing and the exterior of the pork chops.

*Please see the detailed recipe card below for exact measurements and further information about all ingredients.

Exciting Stuffing Variations for Your Pork Chops

While spinach and feta create a classic and incredibly delicious stuffing, there are many ways to customize your grilled pork chops to suit your taste. Here are some other creative stuffing variations we’ve considered, offering different flavor profiles and textures:

• Sweet & Savory Grilled Onions and Tomatoes: For a burst of sweetness and tang, consider stuffing your chops with thinly sliced, caramelized grilled onions and sun-dried or fresh diced tomatoes. This combination adds a lovely depth and juicy texture.
• Autumnal Spiced Apple Chutney: If you love a hint of fruit with your pork, our Spiced Apple Chutney makes an unexpected yet delightful stuffing. The sweet and tart notes perfectly complement the richness of the pork.
• Classic Breadcrumbs, Parmigiano, and Herbs: For a more traditional stuffing, combine seasoned breadcrumbs with grated Parmigiano Reggiano cheese and a medley of fresh herbs like parsley, oregano, and thyme. A touch of chicken broth or olive oil will help bind it.
• Nutty Pistachio Pesto and Tomatoes: Elevate your stuffing with a vibrant green Pistachio Pesto, combined with finely diced fresh tomatoes. This offers a bright, herbaceous, and slightly nutty flavor. We even have a fantastic Pesto Stuffed Chicken recipe if you love this flavor combination!

Don’t be afraid to experiment with your favorite ingredients to create a unique stuffed pork chop experience!

How to Make Perfect Grilled Stuffed Pork Chops with Spinach and Feta

This recipe is designed for ease and speed, delivering a tender and delicious meal in just 30 minutes. Follow these simple steps to master the art of grilling stuffed pork chops:

Step 1: Prepare the Flavorful Stuffing Base. Begin by heating 2 tablespoons of olive oil in a saucepan over medium-low heat. Once the oil is shimmering and hot, add your minced garlic. Sauté the garlic gently for just one minute until it becomes fragrant but doesn’t brown. This brief sauté mellows its raw bite and brings out its sweet notes.

Step 2: Wilt the Spinach and Season. Add the chopped spinach to the saucepan with the garlic. Stir continuously until the spinach has completely wilted down. This usually takes just a few minutes. Once wilted, season the spinach generously with ½ teaspoon of salt and ½ teaspoon of pepper. Remove the pan from the heat and allow the spinach mixture to cool slightly. It’s important to squeeze out any excess moisture from the spinach to prevent your pork chops from becoming watery.

Step 3: Butterfly and Tenderize the Pork Chops. Preheat your grill to high heat. While the grill is heating, carefully butterfly each pork chop. To do this, slice horizontally into the thickest part of the chop, starting from the outside edge and cutting towards the bone, but *not* all the way through. You want to create a pocket. Next, place each butterflied pork chop between two sheets of plastic wrap and use a meat tenderizer (or the flat side of a heavy pan) to gently pound them out to a more uniform thickness. This tenderizing step is crucial for an incredibly juicy and tender result, and it creates more space for your delicious filling.

Step 4: Stuff and Season the Pork Chops. Now for the delicious part! Evenly distribute the cooled sautéed spinach and crumbled feta cheese into the pocket of each butterflied pork chop. Once stuffed, gently close the pork chops, securing them with toothpicks if needed to keep the filling inside. Drizzle the outside of each chop generously with olive oil and season them with the remaining salt and pepper. Don’t be shy with the seasoning – it forms a flavorful crust during grilling.

Step 5: Grill to Perfection. Carefully place the seasoned, stuffed pork chops onto the preheated grill. Immediately lower the heat to medium. Cook each side for approximately 4 minutes. The key is to grill until the internal temperature of the pork chop reaches 145 degrees F. Using a reliable instant-read thermometer is essential for accuracy and to prevent overcooking, ensuring the juiciest results.

Step 6: Rest and Serve. It’s crucial to check the internal temperature of both sides of the pork chop, as well as the stuffing, to ensure it reaches the safe 145 degrees F. Once done, remove the pork chops from the grill and let them rest for 5 minutes before slicing and serving. Resting allows the juices to redistribute throughout the meat, guaranteeing maximum tenderness and flavor. Serve these succulent chops on a pile of extra sautéed spinach, or with any of your favorite Mediterranean sides.

These grilled stuffed pork chops are truly tender and delicious, offering a welcome change from routine grilled chicken or burgers. If you’re seeking more unique grilling inspiration, be sure to try our incredibly flavorful Garlic Parm Chicken Skewers or the gourmet-inspired Goat Cheese Burgers with Fig Jam. Each provides a fresh take on grilling that will impress your taste buds.

Pro-Tips for the Best Grilled Stuffed Pork Chops

Achieving perfectly juicy and tender stuffed pork chops on the grill is an art, but these pro-tips will guide you to success:

1. The Power of Pounding: Pounding the meat with a tenderizer before stuffing is a game-changer. This process breaks down tough muscle fibers, resulting in an incomparably tender final product. If you don’t have a meat mallet, the bottom of a heavy skillet or a rolling pin works just as well. Always remember to cover the pork chop with plastic wrap before tenderizing to keep things clean and prevent tearing.
2. Monitor Multiple Temperatures: When grilling stuffed meats, you’re essentially cooking three distinct areas: the two outer sides of the meat and the internal stuffing. All three should ideally reach an internal temperature of 145 degrees F for food safety and optimal tenderness. Make sure to temperature-check both sides of the pork chop, as well as inserting the thermometer into the center of the stuffing, before removing it from the grill. The stuffing, being less dense, will likely surpass 145 degrees F without issue, but the pork itself is your primary concern.
3. An Instant-Read Thermometer is Your Best Friend: This is arguably the most crucial tip for any meat cooked on the grill. Always use an instant-read thermometer to accurately determine when your meat is done. This tool is your absolute guarantee for the juiciest and most tender pork chops every single time. Guessing when your pork chop is finished is a recipe for disaster, as overcooking even by a few degrees will quickly lead to dry, tough meat. Insert the thermometer into the thickest part of the chop, avoiding the bone, to get the most accurate reading.
4. Don’t Forget to Rest: After grilling, always allow your pork chops to rest for at least 5-10 minutes before slicing. This allows the internal juices, which have been pushed to the center by the heat, to redistribute throughout the entire chop. The result is consistently juicy meat from edge to edge. Tent them loosely with foil to keep them warm while resting.
5. Clean and Oil Your Grates: Before placing your pork chops on the grill, ensure your grates are clean and well-oiled. This prevents sticking, helps create beautiful grill marks, and ensures even cooking.

Grilled Stuffed Pork Chops: Frequently Asked Questions

What to Serve with Your Delicious Grilled Stuffed Pork Chops

These flavorful grilled stuffed pork chops pair beautifully with a variety of sides, whether you’re looking for something warm and comforting or fresh and light. Here are some fantastic suggestions to complement your meal:

• Warm Vegetable Sides: Serve your pork chops alongside a vibrant vegetable dish like Sautéed Rapini with Garlic for a touch of bitterness and freshness, or indulge in a rich Creamy Mushroom Mascarpone Soup. For a make-ahead option, a refreshing cold Italian Green Bean Salad is always a hit.
• Refreshing Pasta Salads for Summer: For the perfect summer grilling companion, opt for a cold pasta salad. Our classic Italian Pasta Salad, the heartyOrzo and Garbanzo Bean Salad, or the delightful Caprese Tortellini Salad offer light, flavorful contrasts.
• Delectable Summer Appetizers: Start your meal with complementary summer appetizers. Consider serving Grilled Polenta with Marinara and Pesto, the unexpectedly delicious Easy Italian Fried Green Tomatoes, or elegant Baked Italian Stuffed Portobello Mushrooms.
• Flavorful Dipping Sauces: Enhance your pork chops with a side of one of our signature sauces. A smoky Chipotle BBQ Sauce adds a spicy kick, while a creamy Cilantro Lime Ranch Dressing provides a refreshing, zesty counterpoint.

Grilled Stuffed Pork Chops

Vincent DelGiudice