This recipe for Boursin-stuffed pork chops is one of those dishes that showed up at my table the moment I needed an easy weeknight upgrade that still felt celebratory. I first developed this version on a rainy evening when I had four thick bone-in chops in the fridge and a tub of garlic-and-herb Boursin begging to be used. The contrast of warm, melty cheese against a crisp sear on the chop is irresistible, and the little pocket of filling becomes a creamy surprise when you cut into the meat. It is the kind of dinner that makes everyone slow down and pay attention to the plate.

What makes these chops special is the balance of textures and flavors. The exterior sear gives you a savory, browned crust. Inside, the Boursin keeps the meat moist while the sautéed mushrooms and spinach add earthiness and a fresh green note. A splash of balsamic in the pan turns those fond bits into a silky sauce that tucks everything together. I serve these for Sunday supper and midweek date nights alike. Family members who normally skip leafy greens eagerly eat the stuffing and ask for seconds.

Ingredients

• 4 bone-in pork chops (1 inch thick): Choose chops with even marbling for flavor and moisture. Ask the butcher for center-cut chops for uniform cooking.
• 8 ounces Boursin cheese, garlic and herb flavor: This soft, spreadable cheese melts to a creamy filling. Substitutions are possible but Boursin gives the characteristic garlicky-herb note.
• 1 cup fresh spinach, chopped: Baby leaves work beautifully. Chop so they mix easily into the filling and wilt quickly, contributing freshness and color.
• 1 cup mushrooms, finely chopped: Cremini or white button mushrooms add an earthy umami base. Finely chop so they pack neatly into the pocket.
• 2 cloves garlic, minced: Fresh garlic offers a bright, savory aroma. Use a garlic press or finely mince to distribute evenly through the filling.
• 1 tablespoon olive oil: For sautéing and searing. Use extra virgin for flavor but keep heat moderate to avoid burning.
• 1 teaspoon dried thyme: Adds a warm, savory hint that pairs well with pork and the Boursin herbs.
• Salt and pepper to taste: Season chops generously before searing to build crust and flavor.
• 1/2 cup chicken broth: Deglazes the pan and becomes the sauce base. Low sodium is useful if you want more control over seasoning.
• 1 tablespoon balsamic vinegar: A splash brightens the sauce with sweet acidity and deepens the pan flavors.
• Fresh parsley, chopped for garnish: A small handful adds color and a fresh finish.

Instructions

Prepare the chops: Preheat the oven to 375 degrees Fahrenheit. With a sharp chef knife slice a pocket into the side of each 1-inch pork chop. Aim to cut halfway through the chop lengthwise to create a roomy cavity without puncturing the other side. Pat each chop dry with paper towels and season the exterior and inside of the pocket with salt and pepper to develop flavor during searing. Sauté the filling: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant and not browned. Add the finely chopped mushrooms and cook 3 to 4 minutes until they release moisture and begin to brown. Stir in the chopped spinach and dried thyme and cook until spinach wilts, about 1 to 2 minutes. Season with a pinch of salt and fresh black pepper. Remove the pan from heat and let the mixture cool briefly so it does not melt the cheese prematurely. Combine filling and stuff: In a bowl combine the warm mushroom and spinach mix with the 8 ounces of Boursin. Stir until evenly combined; the heat from the vegetables will loosen the cheese into a spreadable texture. Generously stuff each pork chop pocket with the mixture, pressing gently to fill. Secure the opening with toothpicks if necessary to keep the filling inside while searing and baking. Sear the chops: Return the same skillet to medium-high heat. If needed add a touch more olive oil. Sear each stuffed pork chop about 3 to 4 minutes per side until a deep golden brown crust forms. Avoid overcooking at this stage; the goal is color and flavor development before oven finishing. Finish in the oven: Transfer the seared chops to a baking dish. Pour 1/2 cup chicken broth and 1 tablespoon balsamic vinegar into the skillet used for searing and scrape the browned bits from the bottom with a wooden spoon to deglaze. Pour this pan liquid over the chops. Cover the dish with foil and bake in the 375 degree Fahrenheit oven for 20 to 25 minutes, or until the internal temperature reaches 145 degrees Fahrenheit when checked with a meat thermometer placed into the thickest part of the meat, avoiding the filling. Rest and finish: Remove the chops from the oven and allow them to rest 5 minutes. The temperature will carry over a few degrees and juices will redistribute. Remove toothpicks, garnish with chopped fresh parsley and serve with the pan juices spooned over each chop.

Storage Tips

Cool leftovers to room temperature for no more than two hours then transfer to an airtight container. Refrigerate for up to four days. Reheat gently in a 325 degree Fahrenheit oven covered with foil until warmed through to keep the cheese creamy. For freezer storage, place seared, unbaked stuffed chops on a tray until firm then wrap tightly and freeze to maintain shape. Thaw overnight in the refrigerator before baking as directed and add 5 to 10 minutes to the oven time if still partially chilled.

Ingredient Substitutions

If you cannot find Boursin, substitute 6 ounces cream cheese blended with 1 teaspoon garlic powder and 1 tablespoon finely chopped fresh parsley or chives for a similar herb profile. For a dairy-free alternative, use a plant-based spreadable cheese that melts well and season with extra garlic and herbs. If mushrooms are not available, swap in finely diced roasted red pepper for sweetness and texture; reduce the olive oil slightly to account for moisture differences.

Serving Suggestions

Serve these chops with a simple mashed potato or a creamy polenta to soak up the pan sauce. A crisp green salad with lemon vinaigrette cuts through the richness. For a vegetable side, roast asparagus or Brussels sprouts tossed in olive oil and a pinch of salt. Garnish with chopped parsley and a lemon wedge for brightness. Pair with a medium-bodied red wine or a full-flavored white like Chardonnay.

Cultural Background

Stuffing meats is a technique found across many Western kitchens, from classical French to rustic American home cooking. Using a spreadable herbed cheese inside pork brings together French-style fromage and the American penchant for comforting, hearty plates. Boursin itself was developed in France in the 20th century and its creamy texture made it popular in household cooking beyond formal meals. This dish nods to that heritage while keeping the preparation straightforward and approachable.

Seasonal Adaptations

In spring and summer toss in fresh peas or chopped baby kale instead of spinach for seasonal brightness. In autumn switch mushrooms to shiitake for a deeper umami profile and add a sprinkle of chopped sage. During winter consider serving with roasted root vegetables and a splash of maple in the pan sauce for a warming finish.

Meal Prep Tips

Prepare the filling up to two days ahead and refrigerate. Stuff chops the morning of or the night before for deeper flavor. For quick weeknight execution, sear and bake straight from the refrigerator; add five minutes to the oven time to account for chill. Use shallow, oven-safe dishes to ensure even heat, and always rest the meat briefly before slicing to preserve juiciness.

These Boursin-stuffed pork chops are simple enough for a regular family supper yet elegant enough for company. The combination of sear, creamy filling and quick pan sauce is a reliable pathway to a dish that feels both comforting and special. I hope you make it, tweak it for your family, and enjoy the small ritual of carving into a filled chop to reveal that gooey, savory center.