Easy Stuffed Pork Chops

Easy Stuffed Pork Chops
Easy Stuffed Pork Chops

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La Cocina Goya

Are you looking for something delicious and easy to make for dinner? These flavorful Easy Stuffed Pork Chops are perfect for your weekday menu or to surprise your guests during a special gathering. Easily prepare these chops and enjoy the delightful flavors of Spain right at home. Start by stuffing each chop with a mixture made of GOYA® Roasted Pimientos, sliced GOYA® Pitted Manzanilla Spanish Olives, combined with the robust flavor of GOYA® Extra Virgin Olive Oil and capers along with Spanish ham, and cheese. Once the chops are stuffed, sear them until golden brown, and transfer to the oven to finish. Serve with tasty GOYA® Spanish Rice for a complete and delightful dinner.

  • Ingredients
  • Directions

1 jar (6.5 oz.)

GOYA® Roasted Pimientos, drained, patted dry and chopped

½ cup

GOYA® Pitted Manzanilla Spanish Olives, drained and chopped

1 tbsp.

GOYA® Capers, drained and chopped

1 tbsp.

chopped fresh parsley, plus more for garnish 

1 tbsp.

sun dried tomatoes in oil, drained and chopped

2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

1 ¼ tsp.

smoked paprika


pork chops (1-inch-thick)


slices Jamón Ibérico, Serrano ham or Spanish chorizo

2 oz.

Manchego cheese, cut into 1/4-inch slices

Cooked GOYA® Spanish Rice, for serving (optional)


Kitchen View

Step 1

Preheat oven to 375°F. In small bowl, mix roasted pimientos, olives, capers, parsley, tomatoes, 1/2 tsp. Adobo and smoked paprika together until combined.

Step 2

Cut deep slit into each pork chop horizontally, creating a pocket. Stuff 2 slices of ham and cheese in each pork chop. Spoon roasted pimientos mixture evenly into each pork chop. Press edge of pork chops together to enclose filling. Season with remaining Adobo.

Step 3

Heat oil in large oven-safe skillet over medium heat. Add pork chops and cook, until golden-brown, about 4-5 minutes. Flip pork chops over. Transfer to oven and bake until instant-read thermometer registers 145°F, about 6-8 minutes. Let rest for 5 minutes. Garnish with additional parsley and serve with rice.

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