Oven-Baked Pork Chops Stuffed with Savory Rice

Rice Stuffed Pork Chops are tender, juicy, and packed with flavor. Thick, boneless pork chops are filled with a savory rice pilaf made of sautéed onions and bell peppers, then brushed with a sweet-and-tangy barbecue glaze and grilled to juicy perfection. This simple, satisfying recipe turns an ordinary weeknight dinner into something special.

We cook grilled pork chops often, and our favorite sides—rice pilaf and grilled corn—led us to create this stuffed pork chop variation. The rice filling helps keep the pork chops moist while adding texture and bright flavor from the peppers and onions.

This method is straightforward and adaptable: prepare the rice pilaf, make a pocket in each pork chop, stuff, season, and grill. A final brush of barbecue sauce creates a glossy, flavorful finish everyone will love.

Step-By-Step Directions

1. Heat a skillet or Dutch oven over medium heat and add 2 tablespoons of olive oil. Sauté the diced onions and bell peppers, stirring occasionally, until softened and fragrant.
2. Remove the skillet from the heat and stir in the cooked rice. Season the mixture with granulated garlic and salt to taste. Allow the rice pilaf to cool slightly so it’s easier to handle when stuffing the chops.

3. Use a sharp knife to cut a pocket into the side of each pork chop, taking care not to slice all the way through; leave about 1/2 inch intact at each end.
4. Spoon roughly 1/2 cup of the rice mixture into each pocket, pressing gently so the filling is snug but not overpacked.
5. Brush the outside of the pork chops with the remaining olive oil and sprinkle both sides with your chosen seasoning.

6. Prepare a grill for indirect heat and target a cooking temperature around 350°F. Use a mild smoking wood like hickory or oak if you want a subtle smoky flavor.
7. Place the pork chops over indirect heat, close the lid, and grill for about 10 minutes to start cooking through without burning the exterior.
8. Brush the top side of the chops with barbecue sauce, flip them carefully, and brush the other side. Close the grill and continue cooking.
9. Grill until the pork chops reach an internal temperature of 145°F, checking the meat itself and not the rice filling with a digital thermometer.

10. Remove the pork chops from the grill and let them rest for 5 minutes to allow juices to redistribute.

11. Serve the stuffed pork chops with any remaining rice pilaf and your favorite sides, such as grilled corn or a simple green salad.

Recipe Notes

• Storage: Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Store leftover rice in a separate airtight container.
• Reheat: Reheat pork chops on a baking sheet in a 350°F oven for 10–12 minutes or until heated through. Reheat rice in a skillet with a tablespoon of water over medium heat, stirring until hot.
• Make-ahead: Prepare the rice pilaf a day ahead and refrigerate. Fill the pork chops just before grilling to keep the filling at its best texture.

More Stuffed Pork Recipes to Try

• Grilled stuffed pork chops filled with sautéed mushrooms, zucchini, and smoked gruyère for a rich, savory option.
• Jalapeño popper pork chops filled with cream cheese and jalapeño, wrapped in bacon for a smoky, spicy treat.
• Teriyaki pork chops for a quick, family-friendly dinner with sweet and savory Asian-inspired flavors.
• Grilled stuffed pork tenderloin filled with mushrooms, spinach, and onions for a holiday-worthy presentation.

This Rice Stuffed Pork Chops recipe is an easy way to get a flavorful, satisfying dinner on the table. The rice filling keeps the chops moist while the barbecue glaze adds a delicious finishing touch. If you try this recipe, leave feedback to help others discover it.