Chef Jake Thompson - Comfort Food Specialist
👨‍🍳 French-American Chef

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 18+ Years Experience 🍽️ European Technique Specialist

❤️ My Recipe Story

"This recipe combines the elegance of French cuisine with American comfort food sensibilities. The idea came from wanting to elevate simple pork chops into something restaurant-worthy using the luxurious creaminess of Boursin cheese."

Jake specializes in elevated comfort food that brings sophisticated European techniques to accessible ingredients. His approach focuses on creating impressive dishes that home cooks can master with confidence.

View All Mitchell's Recipes →
Golden-brown Boursin stuffed pork chops on a cast iron skillet with creamy herb cheese visible in the pocket, garnished with fresh thyme

The Art of Perfect Stuffing

Creating the perfect pocket for stuffing requires a sharp knife and careful technique. The key is cutting deep enough to hold a generous amount of filling while leaving enough structure to prevent the cheese from leaking out during cooking.

Boursin cheese is ideal for this recipe because it's already seasoned with herbs and garlic, and its creamy texture melts beautifully without becoming too runny. The addition of fresh herbs amplifies the flavor profile and creates an aromatic filling.

💡 Professional Tip

Let the Boursin cheese come to room temperature before mixing with herbs - this makes it easier to spread and ensures even distribution of flavors throughout the filling.

Frequently Asked Questions

Yes, you can stuff the pork chops up to 4 hours ahead. Cover and refrigerate, then bring to room temperature for 20 minutes before cooking. Add 2-3 minutes to the cooking time if starting cold.

You can make a substitute by mixing 150g cream cheese with 2 cloves minced garlic, 1 tsp dried herbs (thyme, chives, parsley), salt, and pepper.

Use a meat thermometer inserted into the thickest part of the meat (not the filling). The internal temperature should reach 145°F (63°C) for medium doneness.

Yes, but choose thick-cut chops (at least 1 inch thick). Bone-in chops stay juicier and have more flavor, but boneless work well too with careful temperature monitoring.

Don't worry - some leakage is normal and creates a delicious pan sauce. Just continue cooking and incorporate the leaked cheese into the cream sauce at the end.

A dry white wine like Sauvignon Blanc or Pinot Grigio works perfectly. If you prefer not to use wine, substitute with chicken broth for the pan sauce.

Yes, the breadcrumbs are optional but recommended. They create a lovely golden crust and help seal in the juices. Without them, increase the searing time by 1-2 minutes per side.

Store in the refrigerator for up to 3 days. Reheat gently in a 325°F oven for 10-12 minutes, covered with foil to prevent drying out.

Recipe Troubleshooting Guide

✅

Cheese Leaking Out

Problem: Boursin filling leaks during cooking

Solution: Secure pocket opening with toothpicks, don't overstuff, and make sure cheese is at room temperature for easier handling.

✅

Dry Pork Chops

Problem: Pork chops turn out dry and tough

Solution: Don't overcook - use a thermometer and remove at 145°F. Let rest 5 minutes before serving. Choose thicker chops for better moisture retention.

✅

Uneven Cooking

Problem: Some parts are overcooked while others are underdone

Prevention: Use chops of uniform thickness, let them come to room temperature before cooking, and use an oven-safe skillet for even heat distribution.

✅

Burnt Breadcrumbs

Problem: Panko coating burns before pork is cooked

Recovery: Reduce heat to medium, move skillet to oven sooner, or tent with foil if browning too quickly.

✅

Bland Flavor

Problem: Finished dish lacks flavor depth

Prevention: Season pork chops generously with salt 30 minutes before cooking, add extra fresh herbs to the Boursin mixture, and don't skip the pan sauce.

✅

Pan Sauce Issues

Too Sweet: Add a splash of lemon juice or white wine vinegar

Too Salty: Add more cream or a touch of honey to balance

Bland: Deglaze thoroughly, add fresh herbs, or finish with a knob of butter

Thick-cut pork chops, Boursin cheese wheel, fresh herbs, breadcrumbs, and seasonings arranged on a marble cutting board

Selecting Quality Ingredients

The success of this dish depends heavily on the quality of your pork chops. Look for thick-cut, bone-in chops that are at least 1 inch thick, with good marbling and a pinkish-red color. The bone helps retain moisture and adds flavor during cooking.

Boursin cheese is a French herb cheese that provides the perfect creamy, garlicky filling. Its soft texture makes it easy to work with, and the pre-seasoned blend eliminates the need for multiple seasonings while ensuring consistent flavor in every bite.

Essential Ingredient Notes

  • Pork Chop Selection: Choose center-cut bone-in chops for the best balance of tenderness and flavor. Avoid thin chops as they're difficult to stuff and prone to overcooking.
  • Boursin Quality: Look for Boursin in the specialty cheese section. The original garlic and herbs variety works best, but you can experiment with other flavors like pepper or shallot and chive.
  • Fresh Herbs: Fresh thyme and rosemary are essential for the best flavor. If using dried herbs, reduce the quantity by half and add them directly to the softened Boursin.
Boursin stuffed pork chops searing in a cast iron skillet with golden-brown crust forming and herb-flecked cheese visible

Mastering the Technique

The key to perfectly cooked stuffed pork chops is the sear-then-roast method. The initial high-heat sear creates a beautiful golden crust and locks in juices, while finishing in the oven ensures even cooking throughout without burning the exterior.

Temperature control is crucial for this recipe. The filling needs to stay creamy and not completely melt out, while the pork must reach a safe internal temperature of 145°F. Using an instant-read thermometer takes the guesswork out of achieving perfect results.

The Perfect Sear

Preheat your skillet until the oil shimmers. Place chops carefully and don't move them for 3-4 minutes. The crust will release naturally when properly formed, creating a beautiful golden exterior.

Boursin Stuffed Pork Chops

Prep 15 min
Cook 20 min
Serves 4 servings
Level Intermediate

📋 Ingredients

For the Pork Chops

  • 150g Boursin cheese, softened
    Garlic and herbs variety works best
  • 2 tbsp fresh thyme leaves
    Adds aromatic herb flavor
  • 2 tbsp fresh rosemary, chopped
    Complements the garlic cheese
  • 120ml white wine
    For deglazing and pan sauce
  • 60ml heavy cream
    Creates rich, velvety sauce
  • 30g butter
    For basting and finishing
  • Fresh herbs for garnish
    Final aromatic touch

For the Boursin Filling & Sauce

  • 4 thick-cut bone-in pork chops (225g each)
    Center-cut chops work best
  • 60g panko breadcrumbs
    Creates golden, crispy coating
  • 45ml olive oil
    For searing the chops
  • 3 cloves garlic, minced
    Enhances the Boursin filling
  • 1 tsp salt
    Essential for proper seasoning
  • 1/2 tsp black pepper
    Adds subtle heat
  • 1/2 tsp paprika
    Enhances browning and color

Instructions

  1. Prepare Pork Chops

    Using a sharp knife, cut a pocket into each pork chop by slicing horizontally from the fat side toward the bone, leaving about 1/2 inch uncut. Season both sides with salt, pepper, and paprika.

  2. Make Boursin Filling

    In a bowl, combine softened Boursin cheese, minced garlic, fresh thyme, and rosemary. Mix until well combined. Stuff each pork chop pocket with the cheese mixture and secure with toothpicks.

  3. Coat with Breadcrumbs

    Lightly coat the stuffed pork chops with panko breadcrumbs, pressing gently to adhere. This creates a golden crust during cooking.

  4. Sear the Chops

    Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork chops for 3-4 minutes per side until golden brown. Add butter and baste the chops.

  5. Finish and Serve

    Add white wine to pan, then cream. Transfer skillet to 375°F oven for 8-10 minutes until internal temperature reaches 145°F. Rest 5 minutes, remove toothpicks, and serve with pan sauce.

Recipe Notes & Tips

Storage

Cooked pork chops keep in the refrigerator for up to 3 days. Reheat gently in a 325°F oven covered with foil to prevent drying out, about 10-12 minutes.

Serving Suggestions

Pair with roasted vegetables, garlic mashed potatoes, or a simple arugula salad. The rich cheese filling pairs beautifully with lighter, acidic sides.

Variations

Try different Boursin flavors like pepper or shallot & chive. You can also add chopped sun-dried tomatoes or spinach to the filling for extra flavor and color.