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Stuffed Pork Chops

Ricotta cheese stuffed pork chops with a maple syrup and ginger glaze.

This recipe is , with main ingredient

Stuffed Pork Chops with Maple Glaze

Stuffed Pork Chops with Maple & Chile Glaze

Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Bobby Parrish


For the pork chops

  • Four 12 ounce pork chops 1.5 inches thick, ask your butcher to cut a pocket to hold the stuffing
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Olive oil
  • Kosher salt

For the stuffing:

  • 8 ounces ricotta cheese
  • 1 tablespoon flat leaf parsley finely chopped
  • 1 tablespoon roasted pistachios roughly chopped
  • Zest of 1 lemon
  • ¼ teaspoon kosher salt
  • Couple cracks fresh pepper

For the maple glaze:

  • ¼ cup onion finely chopped
  • 2 cloves garlic minced
  • 2 teaspoons fresh ginger peeled and finely chopped
  • 1 tablespoon fresh sage leaves finely chopped
  • 1 teaspoon jalepeno peppers finely chopped
  • ¼ cup bourbon
  • 1/3 cup maple syrup
  • 1/3 cup low sodium chicken stock
  • 2 teaspoons apple cider vinegar
  • Unsalted butter
  • Kosher salt
  • Freshly cracked pepper

For the fennel & apple slaw:

  • 1 head of fennel
  • 1 granny smith apple
  • 1 tablespoon flat leaf parsley finely chopped
  • 1 tablespoon fennel tops the stuff that looks like dill on top of the fennel, finely chopped
  • Zest of one lemon
  • 1 small jalepeno or red chile finely sliced
  • 1 teaspoon extra virgin olive oil
  • ¼ teaspoon kosher salt
  • Couple cracks of cracked pepper


  1. For the pork chops, make the spice rub by combining the cumin and next 3 ingredients in a small bowl, mix well. Season the pork chops with a generous pinch of salt and spice rub on all sides. Let sit at room temperature for 20 minutes so the meat can come up to temperature and the dry rub can really marinate the chops.
  2. Meanwhile, make the maple glaze by pre-heating a small pot over medium heat with 1.5 tablespoons of butter. Add the onion along with the next 4 ingredients, ½ teaspoon of salt and a couple cracks of pepper. Cook for 6-7 minutes, sitting often, until the onions soften up a little bit. Add the bourbon and cook until almost all of it has evaporated, about 1 minute. Add the maple syrup and chicken stock, bring to a simmer, and cook until the mixture has reduced by half. Add 1 teaspoon of vinegar and give the glaze a taste, it will most likely need another ¼ salt and possibly 1 more teaspoon of vinegar. You want the flavors to be sweet, spicy, and tangy. Take off the heat and strain the glaze through a mesh strainer, put aside.
  3. Make the stuffing by combining all ingredients in a small bowl and mix well. Stuff the pork cops with 2 tablespoons, or enough to where you can see that you have a good amount in there.
  4. Pre-heat your oven to 400 degrees F. Pre-heat a large cast iron pan over medium-high heat with 2 tablespoons of olive oil or butter. Sear the pork chops on one side for 2 minutes, flip and transfer the entire pan to the oven for 10-12 minutes. If using a probe thermometer, pull the chops when they reach 155 degrees F.
  5. While the chops are cooking, make the apple and fennel slaw by using a hand slicer or mandolin to cut the fennel and apple into match stick size pieces, julienne. Add them to a bowl along with the remaining slaw ingredients and mix well. Taste for seasoning, you may need a squeeze of lemon juice or a pinch more salt.
  6. When the chops are ready, let them rest for 3 minutes before serving. Drizzle some maple glaze all over the chops and serve with the slaw. Enjoy!

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