Grape & Walnut Stuffed Pork Chops

Stuffed pork chops are a classic American comfort move, a deep pocket ready for bold fillings. Sweet red grapes and crunchy walnuts meet thyme and rosemary for a dinner that feels special without fuss.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 520 cal
• 42g protein
• 18g carbs
• 31g fat
• 3g fiber

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Ingredients

• 4 (about 1-inch thick, 8 oz each) bone-in pork chops
• 1.5 cups, halved seedless red grapes
• 1/2 cup, toasted and chopped walnuts
• 2 tsp fresh thyme leaves
• 1 tsp, minced fresh rosemary
• 1, minced garlic clove
• 1 tbsp Dijon mustard
• 1/3 cup panko breadcrumbs
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1, minced shallot
• 1/2 cup dry white wine or chicken broth
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Pat the pork chops dry. Using a sharp knife, cut a deep horizontal pocket into the side of each chop, stopping short of cutting through.
2. 2In a bowl combine the halved grapes, chopped walnuts, thyme, rosemary, minced garlic, Dijon, panko, lemon zest, salt, and a drizzle of olive oil; toss gently so grapes stay mostly whole.
3. 3Season the outside and inside of each chop with salt and pepper. Spoon the grape-walnut mixture into the pockets, packing lightly; secure openings with toothpicks if needed.
4. 4Heat olive oil in a large oven-safe skillet over medium-high until shimmering. Sear the stuffed chops 3–4 minutes per side until well browned.
5. 5Transfer the skillet to a 375°F oven and roast 10–14 minutes until the internal temperature near the bone reaches 145°F.
6. 6Remove chops to a plate, tent loosely with foil, and rest 5 minutes while you make the quick pan sauce.
7. 7Return the skillet to medium heat, add butter and minced shallot, and cook 1 minute until softened.
8. 8Pour in the wine or broth, scraping up browned bits; simmer 2–3 minutes until slightly reduced and glossy.
9. 9Stir any escaped grape juices back into the sauce, taste for seasoning, and finish with a squeeze of lemon if desired.
10. 10Plate each chop, remove toothpicks, spoon the pan sauce over the top, and serve with any remaining stuffing that spilled out.