These air fryer stuffed pork chops feel like a special dinner, but the steps are still simple enough for a regular night. Thick pork chops are filled with manchego cheese, olives, roasted red peppers, sun-dried tomatoes, apple, and garlic, then cooked in the air fryer until the pork is tender and the filling is warm.
I like this recipe when I want pork chops to feel a little more exciting without turning dinner into a big project. The biggest things to watch are using thick pork chops, cutting a good pocket, and checking the pork with a thermometer before serving.
Serve these stuffed pork chops with potatoes, salad, asparagus, squash, or cauliflower mash for an easy dinner that feels more put together than it actually is.
Quick Success Tips
- Use thick pork chops. Pork chops about 1½ inches thick give you enough room to cut a pocket and add the filling.
- Cut the pocket carefully. I cut into the side of the pork chop without slicing all the way through.
- Do not overfill. A little filling can peek out, but too much makes the pork chops harder to close.
- Use toothpicks to secure the opening. They help keep the cheese and filling inside while the pork cooks.
- Check the pork, not the filling. Place the thermometer in the thickest part of the meat and avoid the stuffing.
- Cook to 145°F. Pork chops are done when the thickest part reaches 145°F.
- Rest before serving. A short rest helps the pork stay tender and gives the filling a minute to settle.
Why This Recipe Works
Stuffed pork chops work best when the pork chops are thick enough to hold the filling. Thin pork chops are hard to cut open and do not leave much room for the cheese, olives, peppers, tomatoes, and apple.
The filling has a lot of flavor without needing a sauce. The olives and sun-dried tomatoes add bold savory flavor, the roasted red peppers add sweetness, and the apple keeps the filling from feeling too heavy.
The air fryer keeps the process simple because the pork chops cook in one basket without needing the oven. I still use a thermometer because stuffed pork chops can look done on the outside before the thickest part of the pork reaches 145°F.
Why You'll Love This Recipe
- It is a good dinner for when you want something different. These pork chops feel a little elevated but still practical.
- It feels special without being complicated. The filling makes the pork chops feel like more than a basic dinner.
- The flavor is bold and savory. Manchego, olives, roasted peppers, and sun-dried tomatoes give every bite a lot of flavor.
- The air fryer keeps cleanup easier. No oven pan or stovetop searing is needed.
- It works with simple sides. Potatoes, salad, asparagus, squash, or cauliflower mash all fit well.
What ingredients do you use to make stuffed pork chops
**Find the full list of ingredients and exact measurements in the recipe card below.**
- Thick pork chops: Use pork chops about 1½ inches thick so there is enough room to cut a pocket and add the filling.
- Olives: Add salty, savory flavor. Green olives work well because they stand up to the pork and cheese.
- Roasted red peppers: Add sweetness and make the filling easier because jarred peppers are already cooked.
- Sun-dried tomatoes in olive oil: Bring bold flavor without needing a sauce.
- Garlic: Adds savory flavor to the filling.
- Apple: Adds a little sweetness and texture with the salty filling.
- Manchego cheese: Melts into the filling and gives the pork chops a rich, savory center.
- Oregano, rosemary, and thyme: Season the outside of the pork chops with simple herb flavor.
- Salt and pepper: Season the pork and help balance the filling.
Tools Used to Make This Recipe
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- Food processor
- Mixing bowls
- Paring knife This is the set I have in my kitchen, and I love it.
- Cutting board, I highly recommend having one board for handling raw meat and one for vegetables.
- Instant Meat thermometer
How to cook stuffed pork chops in an air fryer?
Making the stuffing: Add the olives, roasted red peppers, sun-dried tomatoes, and garlic cloves to a food processor. Pulse until blended.
Add the apple and olive mixture to a medium bowl and toss to combine. Set the filling aside.
Stuff the meat: Pat the pork chops dry with paper towels. Using a sharp paring knife, cut a pocket into the side of each pork chop, being careful not to cut all the way through.
Stuff each pork chop with manchego cheese and divide the filling between them. Secure the opening with toothpicks.
In a small bowl, combine the oregano, rosemary, thyme, salt, and pepper. Rub the seasoning mixture over both sides of the stuffed pork chops.
Air Fry: Arrange the stuffed pork chops in the air fryer basket in a single layer. Air fry at 330°F for 10 minutes. Carefully flip the pork chops and cook for another 6 to 8 minutes, or until the thickest part of the pork reaches 145°F.
Remove the pork chops from the air fryer and let them rest for 5 minutes before serving. Enjoy!
Helpful Tips
- Choose thick pork chops. Pork chops about 1½ inches thick are much easier to stuff.
- Use a sharp paring knife. A small sharp knife gives you better control when cutting the pocket.
- Leave one side attached. The pocket should open enough for filling but stay closed on the back and sides.
- Do not pack the filling too tightly. Overfilled pork chops are harder to secure and can leak more as they cook.
- Use toothpicks where the pocket opens. They help hold the filling in place while the pork cooks.
- Flip carefully. Stuffed pork chops are heavier than plain pork chops, so I turn them gently with tongs.
- Check the meat, not the stuffing. The thermometer should go into the thickest part of the pork.
- Let them rest before cutting. Resting helps the pork stay tender and keeps the filling from spilling out right away.
How Long to Cook Stuffed Pork Chops in the Air Fryer
Stuffed pork chops take about 16 to 18 minutes total in the air fryer at 330°F.
Cook them for 10 minutes first, then flip and cook for another 6 to 8 minutes. The exact time depends on the thickness of the pork chops and how full they are.
The safest way to check them is with an instant-read thermometer. Place the thermometer in the thickest part of the pork, not the filling, and cook until the pork reaches 145°F.
Make It a Meal
Special but easy dinner: Serve the stuffed pork chops with air fryer baby potatoes and asparagus.
Fresh dinner plate: Add massaged kale apple salad or a simple green salad.
Comfort-food dinner: Serve with mashed cauliflower, roasted squash, or sweet potatoes.
Lighter dinner: Pair with air fryer asparagus, green beans, or roasted vegetables.
Dinner for guests: Serve with potatoes, salad, and lemony vegetables for a plate that feels more polished without extra work.
Storage, Freezing, and Reheating
Store leftover cooked stuffed pork chops in an airtight container in the refrigerator for up to 3 to 4 days.
To reheat, place the pork chops in the air fryer at 350°F until warmed through. Reheat gently so the pork does not dry out.
You can also freeze stuffed pork chops before or after cooking. Wrap them well and place them in a freezer-safe bag or container.
When freezing uncooked stuffed pork chops, make sure they are wrapped tightly so the filling stays protected. Thaw in the refrigerator before cooking for the most even results.
FAQs
Pork chops about 1½ inches thick work best. Thin pork chops are harder to cut open and do not leave much room for the filling.
Use a sharp paring knife and cut into the side of the pork chop without slicing all the way through. I leave the back and sides attached so the filling stays inside.
The pork chop may have been overfilled, or the opening may not have been secured well. I use toothpicks to hold the opening closed while the pork cooks.
Yes. Toothpicks can be used in the air fryer to help hold stuffed pork chops closed while they cook.
Check the thickest part of the pork, not the filling. The pork chops are done when the meat reaches 145°F.
Yes. You can stuff and secure the pork chops ahead of time, then keep them covered in the refrigerator until you are ready to cook.
You'll Love this Stuffed Recipe too
More Air Fryer Pork Recipes
- BBQ Pork Chops In Air Fryer
- Air Fryer Pork Chops Parmesan
- Air Frye Bone-in Pork Chops
- Pork Tenderloin In the Air Fryer
- Bacon Wrapped Pork Chops
- Air Fryer Breaded Pork Tenderloin
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Air Fryer Stuffed Pork Chops
These air fryer stuffed pork chops are filled with manchego cheese, olives, roasted red peppers, sun-dried tomatoes, apple, and garlic for a special-feeling pork dinner that is still easy to make.
Ingredients
- ½ cup olives pitted
- ½ cup roasted red peppers
- ¼ cup sun-dried tomatoes in olive oil
- 2 large garlic cloves
- 1 cup chopped apple
- 4-5 thick pork chops, 1 ½ in thick
- 2 ounces manchego cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Add the olives, roasted red peppers, sun-dried tomatoes, and garlic cloves to a food processor. Pulse until blended.
- Add the apple and olive mixture to a medium bowl and toss to combine. Set aside.
- Pat the pork chops dry with paper towels. Using a sharp paring knife, cut a pocket into the side of each pork chop, being careful not to cut all the way through.
- Stuff each pork chop with manchego cheese and divide the filling between them. Secure the openings with toothpicks.
- In a small bowl, combine the oregano, rosemary, thyme, salt, and pepper. Rub both sides of the pork chops with the seasoning mixture.
- Arrange the stuffed pork chops in the air fryer basket in a single layer. Air fry at 330°F for 10 minutes. Carefully flip the pork chops and cook for another 6 to 8 minutes, or until the thickest part of the pork reaches 145°F.
- Remove the pork chops from the air fryer and let them rest for 5 minutes before serving. Enjoy!
Notes
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 501Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 165mgSodium: 313mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 51g
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used. When the recipe list salt to taste the amount of salt is not calculated, only the sodium in the other ingredients is calculated.
