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Grilled Stuffed Pork Chops Recipe

Are you tired of the same old chicken? Maybe your dinners are getting a little bit bland for your liking. So why not try grilled stuffed pork chops for your next entrée! This quick and easy meal is perfect for a family dinner, TV night, or having friends over on the weekend.

Not only are pork chops tasty, healthier than fried foods, and great for casual dinners and special occasions, but they are fun to make!

Remember to always use high-quality tools in the kitchen, like trustworthy pans, knives, pots, and cutting boards. Use safe practices, keep sharp knives away from your hands, and read up on kitchen tips from The Cooking Guild to feel like an expert chef in no time.

Want to try this grilled stuffed pork chop recipe for yourself? Follow the ingredients list and step-by-step instructions below!


  • 3 bone dry-aged pork chops (3 ounces per serving)

  • 6 slices of prosciutto

  • 3 slices of smoked provolone cheese

  • A few basil leaves

  • Pinch of salt and cracked pepper

  • 3 sage leaves

  • 3 tablespoons of olive oil


  1. Cut a pocket into the bone in the dry-aged pork chops

  2. Stuff the inside with 2 slices of prosciutto

  3. Fill the inside with 1 slice of smoked provolone cheese

  4. Stuff the inside with a few basil leaves

  5. Salt and pepper the outside of the pork chops

  6. Rub the outside with sage leaf

  7. Coat the outside with a little olive oil

  8. Grill or broil the pork chops to the desired temperature (137 to 140 degrees)

  9. Rest before serving

You can also make your own seasoning blend to use on the pork chop instead of just salt and pepper. This seasoning blend is versatile to use for other food, too, like salad dressings! We would recommend using the following ingredients:

  • Ground shallots

  • Salt

  • Pepper

  • Honey powder

  • Granulated brown sugar

  • Herbs de Provence

This recipe does about three servings, so you can easily adjust the recipe for more or fewer people depending on your dinner party! You will need another two slices of prosciutto and one slice of smoked provolone cheese for every added pork chop.

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