Recipes Main Courses Pork Stuffed Pork Chops with Roasted Root Vegetables

Stuffed Pork Chops with Roasted Root Vegetables

Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 6

This recipe is prepared using our double-burner griddle and rack set. Thick-cut pork chops are filled with a flavorful stuffing and browned in the griddle on the stovetop. Sweet potatoes and carrots are layered on the pan and then the elevated rack is set over them to hold the chops for oven roasting. 


  • 1 1/4 lb. sweet potatoes, peeled and cut into rounds 1/4 inch thick
  • 1 lb. carrots, peeled and cut into rounds 1/4 inch thick
  • 5 Tbs. olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 2 large shallots, finely diced
  • 2 garlic cloves, minced
  • 1/4 tsp. finely ground herbes de Provence
  • 8 oz. baby spinach
  • 1/4 cup pine nuts, toasted
  • 2 3/4 cups bread crumbs, toasted
  • 6 double-cut bone-in pork loin chops, each about 12 oz. and 1 1/2 inches thick


Preheat an oven to 400°F.

In a large bowl, stir together the sweet potatoes, carrots and 2 Tbs. of the olive oil, and season with salt and pepper. Set aside.

In a large fry pan over medium heat, warm 2 Tbs. of the olive oil. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and herbes de Provence and cook, stirring frequently, for 1 minute. Add the spinach and cook until just wilted, about 2 minutes. Transfer the mixture to a large bowl and fold in the pine nuts and bread crumbs. Season with salt and pepper. Let the stuffing cool for 20 minutes.

Meanwhile, season the pork chops on both sides with salt and pepper. Insert a sharp paring knife into the side of a chop opposite from the bone, making a long slit along the curve all the way to the bone. Wiggle the knife to form a large pocket. Repeat with the remaining chops. Stuff each chop with 1/2 cup stuffing, using your fingers to help pack it into the pocket.

On the bottom half of a nonstick double griddle over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the chops and brown, turning once, 3 to 4 minutes per side. Transfer to a large plate. Arrange the sweet potatoes and carrots in a single layer on the griddle, set the rack on top and place the chops on the rack. Transfer the griddle to the oven and roast until an instant-read thermometer inserted into the stuffing registers 160°F, about 22 minutes.

Transfer the chops to a platter, cover loosely with aluminum foil and let rest for 5 minutes. Meanwhile, return the sweet potatoes and carrots to the oven and roast for 5 minutes more. Transfer the roasted vegetables to the platter and serve immediately. Serves 6.

Williams-Sonoma Kitchen.