This recipe has been a weekday revelation in my kitchen: four bone-in pork chops generously filled with garlic-and-herb Boursin, wilted spinach and sautéed mushrooms. I first put this combination together on a busy weeknight when I wanted something that felt special but came together quickly. The Boursin melts into the pocket and creates a creamy, herb-forward center that contrasts beautifully with the caramelized exterior of the chops. The first time I served these, my partner declared it restaurant-quality, and our neighbor asked for the recipe the next day. What makes this dish special is its balance of textures and flavors. The pork stays juicy because the Boursin insulates the interior from drying, while the quick sear gives the outside a satisfying crust. Garlic, thyme and a splash of balsamic in the pan sauce lift the savory notes without making preparation fussy. It’s a recipe I rely on for dinner guests because it looks and tastes like effort, yet it’s straightforward enough for a busy evening.

Ingredients

• Bone-in pork chops (4 chops, 1 inch thick): Choose chops that are evenly thick and about 8 ounces each for consistent cooking. Bone-in adds flavor and helps prevent drying; ask your butcher for center-cut chops if possible.
• Boursin cheese (8 ounces, garlic & herb): Use the garlic-and-herb variety for a creamy, well-seasoned filling. Brands: Boursin or other soft garlic-herb spreads work equally well; room temperature makes stuffing easier.
• Fresh spinach (1 cup, chopped): Baby spinach wilts quickly and adds freshness and color to the filling. Pack lightly when measuring and chop coarsely for even distribution.
• Mushrooms (1 cup, finely chopped): Cremini or baby bella mushrooms offer a rich, savory note. Finely chopping ensures they meld into the cheese without large pieces escaping the pocket.
• Garlic (2 cloves, minced): Fresh garlic provides brightness. Mince finely so the flavorful bits disperse evenly in the filling.
• Olive oil (1 tablespoon): Use extra-virgin olive oil for sautéing the filling components to develop caramelization on the mushrooms.
• Dried thyme (1 teaspoon): Thyme pairs beautifully with pork and the herb profile of the cheese; dried is fine here because the mixture cooks briefly.
• Chicken broth (1/2 cup): Adds moisture to the pan and creates a light sauce when combined with balsamic and pan drippings.
• Balsamic vinegar (1 tablespoon): A small splash brightens the sauce and balances the richness of the cheese.
• Salt and pepper: Season each chop generously, inside and out, to enhance the meat and the filling. Finish with chopped fresh parsley for color.

Instructions

Prepare the pork chops: Preheat the oven to 375°F. Pat the chops dry with paper towel. Using a sharp paring or chef’s knife, run the blade horizontally into the side of each chop to make a pocket, stopping about 1/2 inch from the opposite edge so the chop remains intact. Season the outside and inside of each pocket with salt and pepper. This step ensures a pocket deep enough to hold the cheese mixture without tearing the meat. Cook the vegetables: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned. Add 1 cup finely chopped mushrooms and cook until they release their moisture and begin to brown, about 4 minutes. Add 1 cup chopped spinach and cook until wilted, another 1 to 2 minutes. Season with 1 teaspoon dried thyme, 1/4 teaspoon salt and a few grinds of black pepper. Allow the mixture to cool slightly so it won’t melt the cheese when combined. Stuff the chops: In a bowl, combine the cooled vegetable mixture with 8 ounces softened Boursin cheese. Stir until evenly blended. Generously spoon the filling into each pork chop pocket; press gently to distribute. Secure openings with toothpicks if necessary. Proper stuffing distributes moisture inward and helps keep the meat tender during cooking. Sear the pork chops: Return the skillet to medium-high heat and add a touch more oil if the pan is dry. Sear each stuffed chop for 3 to 4 minutes per side until a deep golden crust forms. The sear locks in juices and adds complex flavor from the Maillard reaction. Don’t overcrowd the pan; work in batches if needed. Deglaze and bake: Transfer seared chops to a baking dish. In the same hot skillet, pour in 1/2 cup chicken broth and 1 tablespoon balsamic vinegar, scraping up browned bits with a wooden spoon to deglaze. Bring to a simmer for 30 seconds, then pour the pan juices over the chops. Cover the dish with foil and bake at 375°F for 20 to 25 minutes, or until the internal temperature reads 145°F when checked with an instant-read thermometer. Rest for 5 minutes before serving to allow juices to redistribute. Rest and serve: Remove toothpicks, plate the chops, spoon pan juices over the top, and garnish with chopped fresh parsley. Serve alongside roasted potatoes, a simple salad or steamed green beans for a balanced plate.

Storage Tips

Cool leftovers to room temperature no longer than two hours, then refrigerate in a shallow, airtight container for up to three days. For longer storage, wrap individual chops tightly in plastic wrap and place in a freezer-safe bag; freeze for up to three months. When reheating, thaw in the refrigerator overnight if frozen, then warm gently in a 325°F oven for 10 to 15 minutes covered with foil to prevent drying. A quick pan reheat over low heat with a splash of chicken broth helps restore succulence without melting the filling out of the chop.

Ingredient Substitutions

If Boursin isn’t available, use 8 ounces of cream cheese blended with 1 to 2 teaspoons garlic powder and 1 tablespoon finely chopped fresh herbs like parsley and chives. For a dairy-free option, try a plant-based herbed spread, but expect a slightly different melt and flavor profile. Swap mushrooms for sautéed shallots or sun-dried tomatoes for a sweeter, more concentrated taste. If you prefer boneless chops, extend baking time by 5 to 10 minutes and monitor internal temperature closely.

Serving Suggestions

Serve these chops with roasted baby potatoes tossed in olive oil and rosemary, or a lemony arugula salad to cut through the richness. For a lighter plate, pair with steamed asparagus and a drizzle of the pan sauce. Garnish with extra chopped parsley and a lemon wedge if you like a bright finish. To present for guests, slice across the bone for an attractive cross section revealing the creamy filling and place on warm plates.

Cultural Background

Stuffed chops are a classic technique found across European and American home cooking, where proteins are enhanced by herbaceous or creamy fillings. Using a French-style herbed cheese like Boursin nods to French flavors while remaining comfortingly familiar in American cuisine. The combination of mushrooms and herbs is traditional in many regional variations, and the addition of a quick pan sauce is a simple restaurant technique that brings home the same layered flavors.

Seasonal Adaptations

In spring, swap spinach for tender pea shoots and add a handful of fresh peas to the filling for sweetness. In autumn, use sauteed leeks and wild mushrooms, and finish the pan sauce with a splash of apple cider vinegar for a warm, seasonal twist. For winter holiday dinners, fold roasted chestnuts into the filling for texture and serve with braised red cabbage alongside the chops.

Meal Prep Tips

Prepare the filling up to 6 hours ahead and keep chilled. Stuff chops and cover with plastic wrap on a tray until ready to sear and bake; this saves 10 to 15 minutes on service night. If planning multiple dinners, freeze the raw stuffed chops individually on a tray, then transfer to a bag once solid. Label with date and bake from thawed for best results. Use a probe thermometer set to 145°F to remove guesswork for consistent results every time.

This dish has become a staple because it marries ease and elegance. Whether you are feeding family on a weeknight or entertaining friends, these Boursin-stuffed chops deliver a memorable plate with minimal stress—make it your own by experimenting with fillings and sides.