This recipe for Boursin-stuffed pork chops is one of those dinners I fell in love with the first time I tried it. I remember the evening clearly: a weeknight that needed rescuing and a half-empty wheel of Boursin in the fridge. I sliced pockets into four bone-in pork chops, mixed the cheese with wilted spinach and sautéed mushrooms, and the result felt restaurant-caliber yet comfortingly familiar. The first bite offers a contrast of textures and flavors. The pork stays juicy around the bone while the creamy garlic-and-herb cheese melts into the greens and mushrooms to create a luscious, savory center. The balsamic-kissed pan liquid ties everything together with a touch of brightness.

I discovered this combination during a small family dinner when guests expected something simple. The crunchy sear and warm, herby filling quickly turned it into the meal everyone wanted the recipe for. It is special because it relies on simple techniques that amplify everyday ingredients. The pork chops remain moist because of the stuffing and the short oven finish, and the balsamic deglaze creates a sauce that feels indulgent without adding extra fuss. This dish is perfect for celebrations or a cozy dinner for four when you want something impressive that still feels approachable.

Ingredients

• Pork chops: Use 4 bone-in pork chops about 1 inch thick. Bone-in adds flavor and slows cooking just enough to keep meat tender. Choose chops that look pink and moist with some marbling for the best texture.
• Boursin cheese: One 8 ounce wheel garlic and herb flavor. This creamy cheese is soft and spreadable, with garlic and herbs already blended in. The brand Boursin is ideal, but any creamy garlic-herb cheese will work.
• Spinach: 1 cup fresh, chopped. Spinach wilts quickly and adds color plus a light vegetal note that balances the richness of the cheese. Baby spinach works well for tenderness.
• Mushrooms: 1 cup finely chopped. Cremini or white button mushrooms provide an earthy backbone that pairs nicely with garlic and herbs.
• Garlic and aromatics: 2 cloves garlic, minced, plus 1 teaspoon dried thyme to brighten the stuffing. Garlic should be fresh for the best aromatic lift.
• Olive oil: 1 tablespoon for sautéing. Use a neutral extra virgin olive oil or a light olive oil to avoid overpowering the cheese flavors.
• Pan liquids: 1/2 cup chicken broth and 1 tablespoon balsamic vinegar for deglazing the pan and creating a quick sauce. Low-sodium broth is a good option if you prefer less salt.
• Salt and pepper: To taste. Season both the inside of the pockets and the exterior before searing. Freshly ground black pepper lends a sharper finish.
• Garnish: Fresh parsley, chopped, for brightness and color when serving.

Instructions

Prepare the pork chops: Preheat the oven to 375 degrees F. With a sharp knife, cut a horizontal pocket into the thick side of each pork chop, leaving the edges intact so the pocket does not open. Pat the exterior dry with paper towels to help achieve a good sear. Season the outside and the interior lightly with salt and pepper. If the chops vary in thickness, tap them gently with the flat side of a meat mallet to even them out to about 1 inch for consistent cooking. Cook the vegetables: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Add the chopped mushrooms and cook until their liquid has mostly evaporated and they are tender, about 4 minutes. Toss in the chopped spinach and dried thyme and cook until the spinach is just wilted, about another minute. Season with salt and pepper. Remove the pan from heat and let the vegetable mixture cool for 5 minutes so the cheese does not separate when mixed. Make the filling and stuff: Combine the slightly cooled vegetables with the 8 ounce Boursin in a bowl and mix until evenly incorporated. Using a spoon, generously stuff each pork chop pocket with the mixture. Press the opening closed and secure with 1 or 2 toothpicks if needed to keep the filling inside during searing and baking. Wipe any excess filling from the outside so it does not burn during the sear. Sear the chops: Return the skillet to medium-high heat and add a light coat of oil if the pan is dry. Sear each stuffed chop for about 3 to 4 minutes per side until golden brown and a brown crust forms. This step builds flavor through the Maillard reaction and locks in juices. Use tongs to avoid puncturing the meat. Bake to finish: Transfer the seared chops to a baking dish. Pour the pan drippings back into the skillet, add 1/2 cup chicken broth and 1 tablespoon balsamic vinegar, and scrape the bottom of the pan to release any browned bits. Bring to a simmer for 1 to 2 minutes. Pour this deglaze liquid over the chops. Cover the dish with foil and bake in the preheated oven for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest part away from the bone reads 145 degrees F. Rest the chops 5 minutes before serving to let juices redistribute. Rest and garnish: Remove toothpicks, arrange the pork chops on warmed plates, spoon some of the pan juices over each chop, and sprinkle with chopped fresh parsley. Serve alongside mashed potatoes, roasted vegetables, or a simple salad.

Storage Tips

Allow the chops to cool to room temperature for no longer than two hours, then transfer to an airtight container and refrigerate. Stored properly the leftovers will stay good for up to three days. To freeze, wrap each chop individually in plastic wrap and then foil, or place in a heavy-duty freezer bag with as much air removed as possible. Label with the date and use within three months for best texture. Reheat from frozen in a 325 degrees F oven until warmed through, or thaw overnight and reheat gently in a skillet with a splash of broth to rehydrate the center.

Ingredient Substitutions

If you cannot find Boursin, substitute 8 ounces of whipped cream cheese mixed with 1 to 2 teaspoons of garlic powder and 2 tablespoons finely chopped fresh parsley and chives to mimic the flavor. For a lighter option, use part-skim ricotta blended with grated Parmesan and herbs. If you prefer a stronger mushroom flavor, sauté finely diced shiitakes instead of button mushrooms. No balsamic on hand? A splash of white wine or sherry plus a teaspoon of honey will provide similar depth.

Serving Suggestions

Serve the stuffed chops with creamy mashed potatoes or a potato gratin to soak up the pan juices. Roasted root vegetables or green beans tossed with lemon and toasted almonds provide a contrasting crunch. For a lighter plate, pair with a warm farro salad or simple buttered noodles. Finish with a crisp green salad dressed in a tangy vinaigrette to cut through the richness of the filling.

Cultural Background

The idea of stuffing meats with cheese and herbs combines techniques from French and Mediterranean traditions. Boursin itself is a French spreadable cheese first created in Normandy in the 20th century and often used to flavor meats and vegetables. Stuffing pork chops with cheese and greens is a modern adaptation that blends rustic home cooking and French flair, delivering comfort alongside aromatic herb notes.

Seasonal Adaptations

In spring swap spinach for tender baby arugula to add a peppery note. In autumn use sautéed Swiss chard or kale with a pinch of smoked paprika for warmth. During mushroom season try foraging or choosing chanterelles for a more complex earthiness. Holiday variations can include a few finely chopped dried cranberries stirred into the filling for a sweet contrast and a handful of chopped toasted walnuts for crunch.

Success Stories

Readers and friends often tell me this dish is their go-to for date nights because it looks elegant yet comes together with modest effort. One friend served these at a wedding shower and received multiple requests for the recipe. Another reader replaced the pork with thick chicken cutlets, and the result was equally well received. These stories show how adaptable and crowd-pleasing the method is.

Meal Prep Tips

Prepare the filling up to 24 hours in advance and keep it chilled. Stuff the chops the morning of cooking and keep them covered in the refrigerator until ready to sear and bake. This approach reduces evening work to searing and baking so the meal comes together quickly after work. Store individual portions in meal-prep containers for easy reheating and portion control.

These stuffed pork chops are a reliable weeknight hero and a great way to turn a few simple ingredients into a meal that feels special. Try making the filling ahead, and you will see how much easier dinner can be without sacrificing flavor or presentation. Happy cooking and enjoy the savory, herbaceous joy this preparation brings to the table.