Why You’ll Love This Grilled Stuffed Pork Chop Recipe

This recipe holds a special place in my culinary heart, inspired by an unforgettable meal at a Greek restaurant called Taverna Agora. Their grilled stuffed pork chop was, hands down, the best restaurant meal I’ve ever experienced. It was astonishingly tender and moist, with a perfectly balanced stuffing of spinach and feta that simply melted in your mouth. The memory of that dish compelled me to recreate its magic, and after much experimentation, I believe I’ve captured its essence in this home-cooked version.

What makes this recipe truly special is its adherence to the Mediterranean philosophy: simple, high-quality ingredients working in harmony to create a profoundly flavorful and satisfying dish. It’s not about overwhelming complexity, but about appreciating the natural goodness of each component. By focusing on quality over quantity, we can create meals that not only taste incredible but also make us feel good, promoting a sense of well-being for our families. This approach mirrors the culinary wisdom found in classic Italian recipes like Spaghetti Carbonara and Bucatini Amatriciana, where a few key elements are allowed to shine.

I am a passionate advocate for Mediterranean cuisine, and this grilled stuffed pork chop fits perfectly into that category. Its fresh, wholesome profile makes it incredibly versatile, pairing beautifully with a variety of light and vibrant sides. Consider serving it with our refreshing Summer Farro Salad with Cannellini Beans or the unique flavors of Busiate with Pesto Trapanese for a complete and utterly delicious meal experience that celebrates fresh ingredients.

Essential Ingredient Notes and Smart Substitutions

Selecting the right ingredients is key to the success of this dish. Here’s a deeper dive into the main components and some helpful substitution tips:

• Feta Cheese: The Secret to Creamy Ooze. For the best results, I highly recommend using a block of authentic feta cheese and crumbling it yourself. While pre-crumbled feta is convenient, it often contains anti-caking agents that prevent it from achieving that desirable gooey, oozing texture when melted. A block of good quality feta (even one from Trader Joe’s, as I’ve found it sufficient) will soften beautifully inside the pork chop, releasing its salty, tangy essence. Look for feta packed in brine for superior flavor and moisture. If you absolutely must use pre-crumbled, ensure it’s a higher quality brand without excessive additives.
• Pork Chops: The Foundation of Flavor and Tenderness. The ideal choice for this recipe is a 1-inch thick, bone-in pork chop. The bone helps to conduct heat evenly and contributes to a juicier, more flavorful chop. Thicker cuts are far more forgiving and less likely to dry out during grilling, which is crucial when you’re also cooking stuffing inside. If you opt for boneless pork chops, ensure they are still at least 1 inch thick and be prepared to adjust your cooking time, as they will cook faster. For thinner chops, reduce grilling time significantly to avoid overcooking. Pork loin chops or rib chops work well here.
• Fresh Spinach: Wilting to Perfection. Fresh spinach is preferred for its vibrant flavor and texture once sautéed. You’ll want to chop it roughly before cooking to ensure it mixes well with the garlic and feta. If fresh spinach isn’t available, frozen chopped spinach can be used. Just make sure to thaw it completely and squeeze out as much excess water as possible before sautéing to prevent the stuffing from becoming watery.
• Garlic: Aromatic Essential. Freshly minced garlic is non-negotiable for this recipe. Its pungent aroma and sweet flavor, once lightly sautéed, lay the perfect foundation for the spinach. Avoid garlic powder if possible; the fresh taste makes a significant difference.
• Olive Oil: The Mediterranean Standard. Use a good quality extra virgin olive oil. It not only helps sauté the spinach and garlic but also contributes a rich, fruity note to the final dish when drizzled over the chops before grilling.
• Salt and Pepper: Simple Seasoning. A good coarse sea salt and freshly ground black pepper are all you truly need to enhance the natural flavors of the pork and stuffing. However, feel free to add a pinch of dried oregano or a touch of red pepper flakes to the spinach mixture for an extra Mediterranean kick.

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

Exciting Stuffing Variations to Explore

While the classic spinach, garlic, and feta combination is undeniably delicious, these grilled stuffed pork chops are incredibly versatile. Don’t hesitate to experiment with different fillings to suit your taste or what you have on hand. Here are some other stuffing variations we considered (and a few new ideas!) that promise to be equally delightful:

• Grilled Onions and Tomatoes: For a sweet and savory option, sauté thinly sliced red onions and cherry tomatoes until tender and slightly caramelized. A sprinkle of fresh basil would make this even more vibrant.
• Spiced Apple Chutney: If you enjoy a touch of sweetness and spice with your pork, a spoonful of spiced apple chutney offers a delightful contrast. The tartness of apples combined with warming spices complements pork beautifully.
• Breadcrumbs, Parmigiano, and Herbs: A classic and comforting choice. Combine Panko breadcrumbs with grated Parmigiano-Reggiano, finely chopped fresh parsley, oregano, and a touch of lemon zest. Moisten with a little olive oil or chicken broth to form a cohesive mixture. This creates a crispy, aromatic filling.
• Stuffed with Pistachio Pesto and Sun-Dried Tomatoes: This gourmet twist offers a rich, nutty, and tangy flavor profile. The vibrant green of the pesto contrasts beautifully with the deep red of sun-dried tomatoes. We even have a similar Pesto Stuffed Chicken recipe if you love this combination.
• Mushroom and Herb Duxelles: Finely chop mushrooms (cremini or button) and sauté them with shallots and thyme until all moisture has evaporated, creating a rich, earthy paste. This adds a sophisticated depth of flavor.
• Cream Cheese and Jalapeño: For those who love a bit of a kick, mix softened cream cheese with finely diced fresh or pickled jalapeños (remove seeds for less heat) and a touch of cheddar or Monterey Jack cheese. This creates a creamy, spicy stuffing.

Mastering Grilled Stuffed Pork Chops with Spinach and Feta: A Step-by-Step Guide

This recipe is designed to be a quick, 30-minute, easy, and undeniably delicious meal perfect for any day of the week. Follow these detailed steps to create perfectly tender and flavorful grilled stuffed pork chops every time. Precision in technique, especially with grilling and stuffing, ensures the best outcome.

Step 1: Prepare the Flavorful Spinach and Garlic Stuffing. Begin by heating 2 tablespoons of olive oil in a large saucepan over medium-low heat. Once the oil shimmers slightly, add the minced garlic. Sauté for just one minute, stirring constantly, until the garlic becomes fragrant but not browned, which can make it bitter. Immediately stir in the chopped fresh spinach. Continue to sauté the spinach, tossing frequently, until it is completely wilted and has significantly reduced in volume. This usually takes about 2-3 minutes. Season the wilted spinach mixture with ½ teaspoon of salt and ½ teaspoon of freshly ground black pepper. Remove the saucepan from the heat and set aside to cool slightly while you prepare the pork chops.

Step 2: Butterfly and Tenderize the Pork Chops. While your spinach mixture cools, preheat your grill to high heat. This ensures a good sear initially. Now, prepare your pork chops: carefully butterfly each chop by slicing horizontally from the thickest outside edge towards the bone, stopping just before cutting all the way through. The goal is to create a pocket or a “book” that can be opened and stuffed. Place the butterflied pork chop between two sheets of plastic wrap or parchment paper. Using a meat tenderizer (or the flat side of a heavy pan), gently but firmly pound the pork chop to an even thickness of about ¾ inch. This tenderizing step is crucial as it breaks down tough muscle fibers, ensuring a more tender and uniformly cooked chop.

Step 3: Stuff and Seal the Pork Chops. Once the spinach mixture has cooled slightly, it’s time to stuff! Open each butterflied pork chop and evenly distribute the sautéed spinach and crumbled feta cheese into the created pocket. Don’t overfill, as you need to be able to close the chop. Once filled, gently fold the top half of the pork chop over the stuffing to close it. If necessary, secure the edges with a few toothpicks to prevent the stuffing from escaping during grilling. Lightly drizzle the outside of each stuffed pork chop with the remaining olive oil and season generously with the remaining ½ teaspoon of salt and ½ teaspoon of black pepper. Ensure both sides are seasoned well.

Step 4: Grill to Perfection. Carefully place the seasoned, stuffed pork chops directly on the preheated grill grates. Immediately reduce the grill heat to medium. Cook each side for approximately 4 minutes, aiming for beautiful grill marks and a good sear. The goal is to cook the pork through without burning the outside or drying out the meat. Using an instant-read thermometer is highly recommended: continue grilling, flipping once, until the internal temperature of the thickest part of the pork chop (avoiding the bone) reaches 145 degrees F (63 degrees C). Remember to check the temperature in a few spots to ensure even cooking, especially around the stuffing.

Step 5: Rest and Serve. Once the pork chops have reached the target internal temperature of 145 degrees F, remove them from the grill. This step is critical! Transfer the grilled pork chops to a clean cutting board or plate and allow them to rest undisturbed for at least 5 minutes. Resting allows the juices within the meat to redistribute, ensuring a tender, moist, and flavorful chop. If you used toothpicks to secure the stuffing, remember to remove them before serving. These tender and delicious stuffed pork chops are wonderful on their own, but truly shine when served on a generous pile of extra sautéed spinach, absorbing all the wonderful flavors.

This grilled stuffed pork chop recipe offers a unique and satisfying alternative to your usual grilled chicken or burger. The combination of savory pork with the creamy, tangy stuffing is simply irresistible. If you’re looking for more grilling inspiration beyond the ordinary, don’t miss our fantastic Garlic Parm Chicken Skewers or the gourmet delight of Goat Cheese Burgers with Fig Jam. Each offers a fresh take on grilling that will impress your family and friends.

Pro-Tips for Perfect Stuffed Pork Chops

Achieving perfectly juicy and tender stuffed pork chops on the grill requires a few key techniques. These pro-tips will help you master the process and avoid common pitfalls:

1. Don’t Skip the Pounding! Pounding out the pork chop with a meat tenderizer is one of the most critical steps for ensuring a truly tender result. It breaks down the tough muscle fibers, allowing the meat to cook more evenly and absorb flavors better. If you don’t have a specialized mallet, the flat side of a heavy-bottomed pan or even a sturdy rolling pin can work wonders. Always place the pork chop between two sheets of plastic wrap or parchment paper before pounding to keep your workspace clean and prevent tearing the meat. Aim for an even ¾-inch thickness throughout for consistent cooking.
2. Mind the Internal Temperature (All Three Parts!): When grilling stuffed meats, remember you’re not just cooking one piece of meat; you’ve effectively created three distinct components that need to reach a safe and optimal internal temperature of 145 degrees F (63 degrees C). This includes both sides of the pork chop itself and the very center of the stuffing. Use an instant-read thermometer to check the temperature in several spots, making sure the probe is inserted into the thickest part of the pork and into the center of the stuffing, avoiding the bone. While the pork needs to reach 145°F, the stuffing will likely far surpass this temperature, which is perfectly fine. Consistent temperature checking is your best friend for food safety and preventing dry pork.
3. Invest in an Instant-Read Thermometer: Your Culinary Best Friend. This cannot be stressed enough: always use an instant-read thermometer to determine when your meat is truly done. It is the single most reliable way to guarantee the juiciest and most tender meat every single time. Guessing whether a pork chop is cooked through often leads to overcooking, resulting in a dry, tough chop that no amount of sauce can rescue. A thermometer eliminates the guesswork, allowing you to pull the pork off the grill at precisely the right moment for peak texture and flavor.
4. Secure the Stuffing. To prevent your delicious filling from spilling out during grilling, use kitchen twine to tie the stuffed pork chops, or simply use a few sturdy wooden toothpicks to close the opening. Remember to remove all toothpicks before serving!
5. Preheat Your Grill Properly. A well-preheated grill is essential for getting those coveted grill marks and preventing the meat from sticking. Ensure your grill has had at least 10-15 minutes to heat up to the desired temperature before placing the chops on the grates.
6. Rest is Best. Just like any grilled meat, allowing your stuffed pork chops to rest for 5-10 minutes after removing them from the grill is crucial. This resting period allows the muscle fibers to relax and reabsorb the juices, ensuring a more succulent and flavorful bite. Tent them loosely with foil during this time.

Recipe FAQs: Your Questions Answered

What to Serve Stuffed Pork Chops With

These flavorful grilled stuffed pork chops are incredibly versatile and pair beautifully with a wide array of side dishes. Here are some suggestions to complete your meal, ranging from warm vegetables to refreshing salads:

• Warm Vegetable Sides:
  • Serve pork chops with a side of vibrant, warm vegetables like our aromatic Sauteed Rapini with Garlic, which offers a delightful bitter contrast.
  • For a comforting and creamy option, consider our indulgent Creamy Mushroom Mascarpone Soup, perfect for a cooler evening.
  • Alternatively, keep it fresh and simple by preparing a cold side in advance, such as a crisp Italian Green Bean Salad with a zesty vinaigrette.
  • Roasted asparagus or simple steamed broccoli are also fantastic healthy choices.
• Pasta & Grain Salads (Perfect for Summer Grilling):
  • A refreshing cold pasta salad is the quintessential companion for summer grilling. Try our beloved Italian Pasta Salad, packed with vibrant veggies and zesty dressing.
  • For a lighter grain-based option, our Orzo and Garbanzo Bean Salad offers a wonderful textural contrast.
  • And you can’t go wrong with the classic flavors of our Caprese Tortellini Salad, combining fresh mozzarella, tomatoes, and basil.
• Flavorful Appetizers & Starters:
  • Elevate your meal with some delightful summer appetizers. Our Grilled Polenta with Marinara and Pesto makes for a unique and savory starter.
  • Embrace Southern Italian flavors with Easy Italian Fried Green Tomatoes.
  • For a hearty and earthy beginning, try our Baked Italian Stuffed Portobello Mushrooms.
• Dipping Sauces:
  • While these chops are flavorful on their own, a dipping sauce can add another layer of excitement. Try dipping them in our smoky and sweet Chipotle BBQ Sauce for a bit of zing.
  • Or, for a creamy, herbaceous accompaniment, our tangy Cilantro Lime Ranch Dressing provides a refreshing counterpoint.

Grilled Stuffed Pork Chops

Vincent DelGiudice