Cheesy Chard Stuffed Pork Chops

Cheesy Chard Stuffed Pork Chops

Cheesy Chard Stuffed Pork Chops are a modern spin on a great classic. Check out this recipe for a healthy and tasty dinner option. Remember to Comment, Like & Share!

Cheesy Chard Stuffed Pork Chops

You’re Stuffing the Chops with What?

I had to smile when my hubby saw me toss a bunch of Swiss chard into our grocery cart. He had a scowl on his face when he asked, “what is that for?” I replied, “it’s for the pork chops I plan to make.” Let’s just say he was not instantly sold on that idea. It didn’t help that the cashier claimed he hadn’t sold any in the last 2 years.

Seriously folks, Swiss chard is one of the most popular greens. It also has many great health benefits. Like any vegetable, it just needs a little flavor boost to make it shine. In this recipe, Swiss chard is sauteed with garlic and then gets brightened up with a pop of lemon zest. When the sauteed greens are combined with the provolone cheese, it makes a wonderful combination, that’s lighter than a bread-based stuffing.

Oven Finishing Meat

I know some people may be a little intimidated by the concept of pan browning meat and then finishing it in the oven. I assure you, this is not a difficult process. In fact, restaurants use this method frequently for thicker cuts of meat, chicken, fish, you name it. This process allows you to get a nice browned texture, but still keeps the meat tender. If you don’t own an instant read thermometer, don’t sweat it. Just cut into the chop a little to see if it looks done. I do recommend investing in one of these little gadgets though. They are not expensive, and provide the best way to tell when your meat is done.

I should add that the hubby gave the Cheesy Card Stuffed Pork Chops a “very good” rating. A healthy and happy hubby. I call that a win!

Cheesy Chard Stuffed Pork Chops

Serving Size: Serves 4


  • 1/4 cup olive oil
  • 1 medium bunch Swiss chard, stems removed and leaves chopped
  • 2 cloves minced garlic
  • 2 teaspoon kosher salt, divided
  • 1 teaspoon pepper, divided
  • 1 teaspoon lemon zest
  • 4 (6 to 8 ounce) bone-in thick cut pork chops
  • 4 slices provolone cheese
  • 8 ounces green beans, seasoned with butter, kosher salt & pepper, to taste (optional)


  • Preheat oven to 400 degrees. Heat 2 tablespoons of oil in large skillet over medium-high. Add the chard leaves and cook until tender, 5 minutes. Add the garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring until the garlic is lightly browned, 1 minute. Stir in lemon zest.
  • Cut a slit 2 inches long and 3 inches deep into the curved side of each chop. Stuff the cheese and the chard mixture into the pockets, dividing evenly. Season the chops with salt and pepper.
  • Heat the remaining oil in a large oven proof skillet over medium high. Brown the chops in batches until golden brown, 3-4 minutes per side. Return all chops to the skillet (or transfer to a baking pan if you do not have an oven proof skillet) and transfer to oven until instant read thermometer inserted into the thickest chop registers 145 degrees, about 6-8 minutes.
  • Serve with seasoned, steamed or pan sauteed green beans, if desired.


Adapted from Real Simple April 2016 recipe.