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Dinner Recipes

Delicious Cheese-Stuffed Pork Chops Recipe Makes an Easy Weeknight Meal

Meaty boneless chops simmer to perfection in creamy Alfredo sauce

Pork chops and cheese are the delectable pairing you didn’t know you needed. And once you taste them together in this Cheese-Stuffed Pork Chops recipe, trust us, there’s no going back! What makes this dish so special is Boursin, a soft, spreadable cheese with fine herbs. It’s extremely versatile and melts beautifully — and it takes the meaty chops to the next level. The result is a meal that’s elegant enough for a dinner party, yet easy for any night of the week.

The prep is simple: We fill the chops with the herb cheese and zucchini. Then we brown the meat. This step intensifies flavor and locks in juices. To finish, we simply simmer the chops in jarred Alfredo sauce. It turns out so creamy and delicious. Plus, It all comes together in one skillet! Cook along with our video and see how easy it is. Then leave us a comment below.


6 serving

Total Time

Prep Time

Cook Time


  • 6 (1" thick) boneless pork chops, about 3 lbs.
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 zucchini, 8 oz., thinly sliced
  • ½ of 1 (5.2 oz.) pkg. Boursin Garlic & Fine Herbs cheese
  • ⅓ cup sun-dried tomatoes, halved
  • 1 Tbs. olive oil
  • 1 cup garlic Alfredo pasta sauce
  • Fresh basil leaves


• Cut 2"-wide pocket in each chop; rub with salt and pepper. Fill each pocket with 2 slices zucchini, cheese and tomatoes; reserve remaining zucchini.

• In 12" nonstick skillet, heat oil over medium-high heat. Add chops; brown, flipping once, 2–3 min. per side. Remove; reserve.

• In same skillet, mix sauce and remaining zucchini; bring to boil. Add chops. Cover; over medium-low, cook until chops are no longer pink, 8–10 min. Top with basil.


  • Calories: 630
  • Fat: 46 gram
  • Saturated Fat: 18 gram
  • Protein: 48 gram
  • Carbohydrate: 5 gram
  • Fiber: 1 gram
  • Cholesterol: 169 mg
  • Sugar: 3 gram
  • Sodium: 585 mg
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