This recipe has been a late-summer revelation in my kitchen: hearty bone-in chops filled with a creamy garlic-and-herb Boursin filling, bright wilted spinach, and earthy mushrooms. I first discovered this combination while clearing out the fridge before a weekend dinner with friends. We had good cheese, a handful of greens, and four pork chops that deserved better than a simple salt-and-pepper roast. The first bite—warm, creamy, and slightly tangy from the Boursin—felt like an upgrade to a classic weeknight meal, and it has been on repeat ever since. What makes this dish special is the contrast of textures and flavors: a crisp, caramelized exterior from a quick sear, the tender, juicy interior of the bone-in chop, and a luscious, herb-scented filling that cuts through the meat with a fragrant garlic lift. It’s the kind of plate that feels celebratory without requiring hours in the kitchen. I often make it when I want something impressive but manageable—friendly to both busy weeknights and small dinner parties. Family members, including those who usually avoid mushrooms, have asked for seconds, which is the best compliment a cook can receive.

Ingredients

• Bone-in pork chops (4, 1 inch thick): Choose evenly thick chops with a bit of marbling for flavor; avoid paper-thin supermarket cuts. A good butcher will cut them to 1 inch for the best result.
• Boursin cheese, 8 ounces (garlic & herb): This soft, herb-infused cheese melts into a silky filling. If unavailable, use an equal amount of herbed cream cheese blended with a tablespoon of minced garlic.
• Fresh spinach, 1 cup, chopped: Baby spinach is ideal—delicate and quick to wilt. Rinse and dry thoroughly to avoid extra moisture in the filling.
• Mushrooms, 1 cup, finely chopped: Cremini or white button mushrooms add earthiness; chop small for even distribution and quicker cooking.
• Garlic, 2 cloves, minced: Fresh garlic is essential here—adds an aromatic backbone to the vegetable mix.
• Olive oil, 1 tablespoon: Use extra virgin for flavor when you aren’t heating above medium; it helps with initial sautéing.
• Dried thyme, 1 teaspoon: Subtle and savory—thyme pairs beautifully with pork and the herb cheese.
• Salt and black pepper: Season to taste; coarse kosher salt works best for surface seasoning before searing.
• Chicken broth, 1/2 cup: Use low-sodium if you want tighter control on seasoning; it becomes the base for the quick pan sauce.
• Balsamic vinegar, 1 tablespoon: Adds a gentle acidity and glossy finish when deglazing the pan.
• Fresh parsley, chopped (for garnish): Brightens the plate and complements the herb cheese.

Instructions

Prepare the pork chops: Preheat oven to 375°F. With a sharp knife, cut a horizontal pocket into each chop about two-thirds of the way through; leave the opposite edge intact. Pat the chops dry with paper towels and season both outside surfaces with salt and pepper to encourage a good sear. Cook the vegetables: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 2 minced garlic cloves and sauté 30 seconds until fragrant. Add finely chopped mushrooms and cook until they release moisture and begin to brown, about 4 minutes. Toss in chopped spinach and dried thyme; cook until wilted, another minute. Remove from heat and cool slightly to avoid melting the cheese when mixed. Stuff the chops: In a bowl, combine the cooled mushroom-spinach mixture with 8 ounces Boursin. Mix until evenly distributed. Generously spoon the filling into each pork pocket, pressing gently. Secure openings with toothpicks if necessary, and wipe any excess filling from the exterior to prevent burning. Sear the pork chops: Return skillet to medium-high heat and add a touch more oil if needed. Sear each stuffed chop 3–4 minutes per side without moving it too much—this builds a golden crust. Look for deep golden-brown color as the cue to flip. Searing locks in juices and creates fond for the pan sauce. Bake to finish cooking: Transfer seared chops to a baking dish. Deglaze the skillet with 1/2 cup chicken broth and 1 tablespoon balsamic vinegar, scraping browned bits from the bottom. Pour this liquid over the chops, cover with foil, and bake at 375°F for 20–25 minutes, or until an instant-read thermometer registers 145°F in the thickest part of the chop (avoid touching the filling). Rest and serve: Remove from oven and let the chops rest 5 minutes; this allows juices to redistribute and the filling to set slightly. Remove toothpicks, garnish with chopped parsley, and serve with a spoonful of pan juices over each chop.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To retain moisture, spoon a little of the pan jus over the chops before sealing. For freezing, wrap each chop tightly in plastic and then foil, or place in a vacuum sealed bag; freeze for up to 3 months. Reheat gently in a 300°F oven covered with foil until warmed through to avoid drying—about 10–15 minutes depending on size.

Ingredient Substitutions

If Boursin isn’t available, substitute 8 ounces of softened herbed cream cheese mixed with 1 tablespoon minced garlic and 1 tablespoon chopped fresh parsley. For a lighter version, use part-skim ricotta with chopped herbs and a squeeze of lemon. Swap balsamic vinegar for a splash of dry white wine or sherry for a different acidity profile. Pork loin chops can be used if bone-in cuts aren’t an option; reduce baking time slightly to avoid overcooking.

Serving Suggestions

Serve with roasted baby potatoes or mashed cauliflower for a low-carb pairing. A crisp green salad with lemon vinaigrette cuts through the richness, while sautéed green beans or roasted asparagus add color and texture. For an elegant presentation, spoon the pan sauce artistically around the plate and sprinkle microgreens or extra chopped parsley on top.

Cultural Background

Stuffed meats are a classic approach across many cuisines, and this version leans into French-inspired flavors through the use of herbed Boursin and a simple pan sauce. The technique of searing then finishing in the oven is classic bistro technique that ensures both caramelization and gentle, even cooking—seen in preparations from pork to poultry throughout European kitchens.

Seasonal Adaptations

In spring, swap spinach for a mix of tender sorrel and baby greens with a hint of lemon. In autumn, replace mushrooms with chopped roasted butternut squash and sage for an earthier profile. For winter holidays, add chopped dried cranberries to the filling for a festive brightness that also pairs beautifully with roasted root vegetables.

Meal Prep Tips

To meal prep, stuff the chops and place them on a tray covered with plastic wrap; refrigerate for up to 24 hours. Sear and bake the day you plan to serve for best texture. Alternatively, fully cook and cool the chops, then portion into meal containers with a side of vegetables and store in the fridge for up to 3 days—reheat in the oven to preserve texture.

These Boursin-stuffed pork chops bring warmth, comfort, and an elegant touch to any table. They are forgiving, adaptable, and always a crowd-pleaser—give them a try and make small adjustments to match your pantry and taste. Happy cooking!