• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Bake It With Love

  • Grilling
  • Recipe Index
  • About
  • Cookbooks
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Grilling
  • Recipe Index
  • About
  • Cookbooks
  • Subscribe
×
Home » Recipes » Main Dish

Last Updated: Oct 21, 2022 by Angela Latimer · Leave a Comment

Butterfly Stuffed Pork Chops

Jump to Recipe
Butterfly Stuffed Pork Chops

These butterfly stuffed pork chops are filled with sweet and tangy sauteed apple and baby spinach that is layered on ham and provolone! That's not all, before being baked they are wrapped in a few strips of bacon! These are hands-down the best stuffed pork chops you will ever try.

Bacon Wrapped Stuffed Pork Chops

This recipe is triple pork heaven on a plate! I love to butterfly pork chops when I can get my hands on some lovely thick cut pork, and then stuff them with fantastically flavorful fillings.

In this case, the stuffing is made with sauteed apples, baby spinach, ham, and provolone cheese. Wrap the whole pork chop in bacon and you have an incredibly hearty dinner you won't soon forget!

Square image of sliced butterfly stuffed pork chops.
Our Butterfly Stuffed Pork Chops, cooked to perfection, sliced and ready to serve!
Jump to:
  • Bacon Wrapped Stuffed Pork Chops
  • 🥘 Ingredients For Butterfly Stuffed Pork Chops
  • 🔪 How To Make Butterfly Stuffed Pork Chops
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🥡 Storing & Reheating
  • ❓ Recipe FAQs
  • 🐖 More Pork Recipes
  • 📖 Recipe Card
  • 💬 Comments & Reviews

🥘 Ingredients For Butterfly Stuffed Pork Chops

You can easily grab all of these ingredients on your next trip to the grocery store! Grab as many pork chops as you need and scale up the other ingredients as necessary.

  • Pork Chops - 2 pork chops (thick cut, boneless, fat trimmed).
  • Bacon - 8-10 strips bacon.
  • Apple - ½ of a medium apple (we used Honeycrisp, use a semi-sweet tart apple with firm texture).
  • Ham - 4 slices of ham.
  • Provolone Cheese - 2 slices of provolone or swiss cheese.
  • Apple Cider Vinegar - 1 tablespoon of apple cider vinegar.
  • Baby Spinach - 1 cup of baby leaf spinach (or a spinach/kale combination).
  • Sage - 1 teaspoon of rubbed sage (or ground sage).
  • Salt & Pepper - To taste.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Butterfly Stuffed Pork Chops

This recipe has a few steps, but as long as you follow the directions it's a breeze! You will need a sharp knife, a baking dish, and a skillet.

One of these large, thick-cut pork chops could easily serve 2 people! Though you can enjoy a pork chop per person if you are feeling extra hungry.

Butterfly Stuffed Pork Chops
Our Butterfly Stuffed Pork Chops after being wrapped in bacon, then right out of the oven!

Butterfly The Pork Chops

  1. Prep. Preheat oven to 350°F (175°C) and grease a baking dish (large enough to hold your pork chops).
  2. Butterfly the chops. Use a sharp knife to butterfly cut 2 thick-cut pork chops. With the fat side of your pork chop facing upward, slice down the center of the pork chop almost but not completely all the way through. You need a bit left over to be able to close the pork chop back up and hold it together. (This is a much cheaper option than buying your pork chops already butterfly cut!)
  3. Dice and slice. Dice ½ an apple and cut the 4 slices of ham into strips.
  4. Heat a medium skillet or frying pan to medium high heat, with some olive oil (if needed to prevent burning). Add the apples and 1 tablespoon of apple cider vinegar. Allow to cook for 1-2 minutes before adding 1 cup of baby spinach (or spinach/kale mix). Stir and cook about 1 minute, or until the spinach has wilted. Remove from heat and set aside.

Stuff The Pork Chops

  1. Lay out the chops. Begin the stuffed pork chop by laying out 4-5 strips of bacon (enough to cover the entire pork chop) and placing the butterfly cut pork chop in the center. Open the pork chop so that it is open side up and centered on the bacon strips.
  2. Stuff the pork chops. Layer 1 slice of cheese (we cut ours in half to fit the cut pieces over the pork chop) on one side of the pork chop, then top with the a slice of ham and half of the sauteed stuffing. Season with salt and pepper to taste, then close the pork chop around the filling.
  3. Wrap with bacon. Pull the bacon strips nice and snug around your stuffed pork chop and into the center of the side facing up (see video in recipe card below). Use toothpicks to hold the bacon ends in place.

Bake The Pork Chops

  1. Bake. Turn the wrapped pork chop so the opposite side is facing up (toothpick side down) and season with rubbed sage, salt and pepper. Place into greased baking dish and oven roast at350°F (175°C) for an hour, or until the internal temperature is at least 145°F (63°C) as your cooking times will vary based on the thickness of the meat cut used.
  2. Rest. Remove from the oven and allow to rest for at least 5 minutes before slicing and serving.

These pork chops will pair well with any of your favorite side dishes. A few of my favorites are honey glazed carrots and green beans almondine. Enjoy!

💭 Angela's Pro Tips & Recipe Notes

  • One of my must-haves for seasoning when it comes to cooking pork, is sage. I try to use some form (rubbed sage, ground sage, or fresh) no matter what method of cooking I am applying to my pork dishes.
  • You will want to use apples that hold up to baking well with a good balance of sweetness and tartness for contrasting the salty bacon and savory pork. Golden Delicious and Honeycrisp are good choices. Granny Smith will work as well, though they are less sweet.
  • Allowing your pork chops to cool for about 5 minutes after removing them from the oven will help to keep the juices in your cut portions. (It also really helps to prevent finger burning when you remove the toothpicks!)
Butterfly Stuffed Pork Chops

🥡 Storing & Reheating

Refrigerate leftover butterfly stuffed pork chops in a shallow airtight container for up to 3-4 days.

Reheating Butterfly Stuffed Pork Chops

Place your pork chops in a baking dish or pan with a splash of broth and cover them tightly with foil. Bake them at 350°F (180°C) for 10-15 minutes or until their internal temperature reaches 145ºF (63°C).

❓ Recipe FAQs

What Are Butterfly Pork Chops?

Butterflying just means to cut the meat in half almost all the way through. You will then lay the meat out flat as if it were a book on its spine or a butterfly. This method is perfect for stuffing meat because you can add the filling then fold the meat closed to cook!

Can Pork Chops Be Pink Inside?

With an internal temperature of 145° (63°C) pork is medium-rare. A little pink is to be expected and does not indicate anything nefarious.

How Long Do You Bake Stuffed Porkchops?

The cook time is highly dependent on the thickness of your pork chops. At 350°F (175°C) 2-inch thick-cut stuffed chops will take about an hour to reach an internal temperature of 145° (63°C).

🐖 More Pork Recipes

  • Asian Roasted Pork Belly - This pork belly is crispy on the outside but melt-in-your-mouth tender on the inside!
  • Instant Pot Pulled Pork - It doesn't get easier than this Instant pot pulled pork recipe!
  • Air Fryer Thick Cut Pork Chops - You can make perfectly juicy, tender pork chops right in your air fryer!
  • Baked Pork Tenderloin - This simple baked pork tenderloin makes a fantastic family dinner!
  • Crockpot Pork Chops - These smothered pork chops can get started in the morning and will be ready by dinnertime!
  • Pork Gravy - Savory, made-from-scratch pork gravy in just 15 minutes!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

📖 Recipe Card

Print Recipe Leave A Comment
Love This Recipe?Click On A Star To Rate It!
5 from 11 reviews

Butterfly Stuffed Pork Chops

These butterfly stuffed pork chops are filled with sweet and tangy sauteed apple and baby spinach that is layered on ham and provolone! That's not all, before being baked they are wrapped in a few strips of bacon! These are hands-down the best stuffed pork chops you will ever try.
Author | Angela Latimer
Servings: 4 servings
Calories: 370kcal
Prep 15 minutes minutes
Cooking 1 hour hour
Total Time 1 hour hour 15 minutes minutes
Pin Recipe Share on Facebook

Ingredients
 

  • 2 pork chops (thick cut, boneless, fat trimmed)
  • ½ medium apple (I used honey-crisp, use a semi-sweet tart apple with firm texture)
  • 1 tablespoon apple cider vinegar
  • 1 cup baby leaf spinach (or a spinach/kale combination)
  • 8-10 strips bacon
  • 2 slices provolone or Swiss cheese
  • 4 slices ham
  • 1 teaspoon rubbed sage (or ground sage)
  • each, salt & pepper (to taste)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a baking dish (large enough to hold your pork chops).
  • Use a sharp knife to butterfly cut the pork chops. With the fat side of your pork chop facing upward, slice down the center of the pork chop almost but not completely all the way through. You need a bit left over to be able to close the pork chop back up and hold it together. (this is a much cheaper option than buying your pork chops already butterfly cut!)
  • Dice the apple and cut the ham slices into strips.
  • Heat a medium skillet or frying pan to medium high heat, with some olive oil (if needed to prevent burning). Add the apples and the apple cider vinegar. Allow to cook for 1-2 minutes before adding the baby spinach (or spinach/kale mix). Stir and cook about 1 minute, or until the spinach has wilted. Remove from heat and set aside.
  • Begin the stuffed pork chop by laying out 4-5 strips of bacon (enough to cover the entire pork chop) and placing the butterfly cut pork chop in the center. Open the pork chop so that it is open side up and centered on the bacon strips.
  • Layer 1 slice of cheese (we cut ours in half to fit the cut pieces over the pork chop) on one side of the pork chop, then top with the sliced ham and sauteed stuffing. Season with salt and pepper, then close the pork chop around the filling.
  • Pull the bacon strips nice and snug around your stuffed pork chop and into the center of the side facing up (see video!). Use toothpicks to hold the bacon ends in place.
  • Bake @ 350°F for about an hour depending on the size of your pork chops.  Or until your chops reach an internal temp of 145°F.
  • Turn the wrapped pork chop so the opposite side is facing up (toothpick side down) and season with rubbed sage, salt and pepper. Place into greased baking dish and oven roast at 350°F (175°C) for an hour, or until the internal temperature is at least 145°F (65°C) as your cooking times will vary based on the thickness of the meat cut used.
  • Remove from the oven and allow to cool for at least 5 minutes before slicing and serving.

Notes

  • One of my must-haves for seasoning when it comes to cooking pork, is sage. I try to use some form (rubbed sage, ground sage, or fresh) no matter what method of cooking I am applying to my pork dishes.
  • You will want to use apples that hold up to baking well with a good balance of sweetness and tartness for contrasting the salty bacon and savory pork. Golden Delicious and Honeycrisp are good choices. Granny Smith will work as well, though they are less sweet.
  • Allowing your pork chops to cool for about 5 minutes after removing them from the oven will help to keep the juices in your cut portions. (It also really helps to prevent finger burning when you remove the toothpicks!)

Nutrition

Calories: 370kcal (19%) | Carbohydrates: 4g (1%) | Protein: 26g (52%) | Fat: 27g (42%) | Saturated Fat: 9g (56%) | Cholesterol: 91mg (30%) | Sodium: 662mg (29%) | Potassium: 483mg (14%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 720IU (14%) | Vitamin C: 3mg (4%) | Calcium: 12mg (1%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dinner Recipes, Entrees, Main Course, Main Dish, Pork Dishes
Cuisine American
« Banana Blueberry Muffins
Dark Chocolate Cookies »

Share This Recipe!

  • Share
  • X
  • Flipboard
  • Threads
  • WhatsApp
  • Email

Reader Interactions

Comments

No Comments

5 from 11 votes (11 ratings without comment)

Thanks for coming! Ask anything - or let me know what you think: Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Author bio photo with cake.

Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

More About Me ->

Cinco De Mayo Recipes

  • Best jalapeno popper deviled eggs recipe with creamy filling and pickled jalapenos.
    Jalapeno Popper Deviled Eggs

  • Best homemade CRUMBL churro cookies baked and decorated and served on a plate with some cinnamon sticks next to them.
    CRUMBL Churro Cookies

  • Flavorful guacamole seasoning is best when homemade like this easy DIY spice blend in white bowl.
    Guacamole Seasoning

  • Square image of prime rib quesaritos.
    Prime Rib Quesaritos

  • Best albondigas tacos recipe using hearty Mexican meatballs in a savory tomato and chipotle chili sauce.
    Albondigas Tacos

  • Square image of sliced Arrachera steak on a cutting board.
    Arrachera (Mexican Steak for Tacos)

See more Cinco De Mayo →

Tasty Dinner Ideas

  • A square collage of four images showing easy summer crockpot meals including tender London broil pot roast, green beans and potatoes, grape jelly meatballs, and pork carnitas tacos.
    Summer Crockpot Meal Ideas

  • Panda Express honey sesame chicken copycat recipe plated with rice and garnished with more white sesame seeds.
    Panda Express Honey Sesame Chicken

  • A square image showing a bowl of tender wok fried marinated chicken with celery, onions, and black pepper sauce.
    Panda Express Black Pepper Chicken

  • Best leftover lobster recipes page image featuring four favorite dishes in a square collage.
    Leftover Lobster Recipes

  • Square collage image featuring 4 tasty recipes using leftover hard boiled eggs.
    Leftover Hard Boiled Eggs Recipes

  • Spider taco ring on baking sheet with taco toppings in the body and sliced olives for eyes.
    Spider Taco Crescent Ring

See more Main Dish →

Footer

As Seen On

As seen on these popular sites: Mashed, Tasting Table, Parade, MSN, Yahoo, Delish, The Pioneer Woman, Today, Taste of Home, and more.

↑ back to top

About

  • Meet The Team
  • Photo Sharing
  • Privacy Policy
  • Work With Me
  • Accessibility Statement

Recipes

  • Dinners
  • Desserts
  • Breakfasts
  • Cookies & Bars
  • Videos
  • Articles

AI-Free

Everything on Bake It With Love is created by me, where I share my experiences, with help from my team members and family.

I promise that BIWL is 100% free of AI content.

Get Social

Visit us on your favorite social media platforms!

Copyright © 2016-2025 Bake It With Love

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.