Description
These Boursin Stuffed Pork Chops are juicy, tender, and filled with creamy herb Boursin cheese, making every bite rich and flavorful. Pan-seared and oven-finished, they’re elegant enough for company but easy enough for a weeknight dinner.
Ingredients
- For the Pork Chops:
- 4 thick-cut pork chops (bone-in or boneless)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- For the Filling:
- 1 (5.2 oz) package Boursin garlic & herb cheese
- 2 tbsp cream cheese (optional, for extra creaminess)
- 1 tbsp chopped fresh parsley
- For the Pan Sauce (optional):
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tsp Dijon mustard
- 1 tbsp butter
Instructions
- Prepare the Pork Chops: Preheat oven to 375°F (190°C). Using a sharp knife, cut a deep pocket into the side of each pork chop without cutting all the way through.
- Make the Filling: In a small bowl, mix Boursin cheese, cream cheese, and parsley until combined.
- Stuff the Pork Chops: Spoon the cheese mixture evenly into each pork chop pocket. Secure with toothpicks if needed.
- Season: Rub pork chops with salt, pepper, garlic powder, and paprika.
- Sear: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear each pork chop 2–3 minutes per side until golden brown.
- Bake: Transfer skillet to the oven and bake 15–20 minutes, or until internal temperature reaches 145°F (63°C).
- Optional Pan Sauce: Remove pork chops from skillet. Add chicken broth to deglaze, scraping up browned bits. Stir in cream, Dijon, and butter. Simmer until thickened.
- Serve: Spoon sauce over pork chops and serve warm.
Notes
- Use thick-cut chops (1.25–1.5 inches) for best stuffing results.
- Boursin flavors like Shallot & Chive or Black Pepper also work well.
- Stuffing can be mixed with chopped spinach or sun-dried tomatoes for variation.
- Let pork rest 5 minutes before slicing to keep juices inside.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Pan-Seared & Baked
- Cuisine: American