Recipe for Greek Stuffed Pork Loin Chops in the Broiler

Using the broiler makes short, delicious work of a once time consuming recipe favorite:  Greek Stuffed Pork Chops.  Long ago, I discovered a recipe for a Greek Stuffed Steak in a magazine—it required about two hours of stove-top cooking time and an hour of prep work and rather expensive ingredients (i.e. $9-$12/pound flank steak and red wine).  We loved the flavors of the dish—but, not the price and the labor involved.  Over the years, I gradually changed the Greek-themed filling and substituted lower cost cuts of meat and changed the cooking method—resulting in a Greek Stuffed Pork Loin Chop recipe for the broiler.  

Ingredients for Greek Stuffed Pork Loin Chops
  • 4 Thick, Center Cut Pork Loin Chops, trimmed
  • 1/3 c. Bottled Greek Salad Dressing (or equivalent amount of a homemade Greek dressing for a marinade)
  • 1 tsp.  Extra Virgin Olive Oil
  • 1 tsp. Butter
  • 1/3 c. Red Onion, Chopped
  • ¼ c. Roasted Red Peppers, Chopped
  • 9 oz. Frozen Spinach, thawed and chopped
  • 2 cloves Garlic
  • ¼ tsp. Ground Black Pepper
  • ¼ c. Black Olives, Chopped
  • 1 Heaping Tbsp. Pepperoncini, Chopped
  • 1 tsp. Oregano, dried
  • 2 TBSP. Shredded Parmesan Cheese
  • ¼ c. Feta Cheese, crumbled
  • ½ c. Bottled Greek Salad Dressing (or prepared Greek Marinade) for basting
Instructions for Greek Stuffed Pork Loin Chops
Prepare and marinate the pork chops for broiling.  You need extra thick cut pork chops to allow room to cut and stuff them!  Cut a pocket into each pork chop with a sharp knife—leaving about an inch of meat intact around the outside of the chop.  Place the pork chops into a zippered bag or lidded bowl along with the 1/3 c. Greek Salad Dressing.  Toss to coat and allow the chops to marinate for at least an hour.

Prepare the Greek themed vegetable and cheese stuffing.  Heat the olive oil and butter in a large skillet or sauté pan until hot.  Add the onion and sauté for 2-3 minutes.  Add the roasted peppers and garlic and continue to sauté for an additional 2 minutes.  Add the spinach, black olives, black pepper and oregano.  Mix until combined and continue to heat over low heat until mixture is warmed through.  Remove from heat and mix in the Pepperoncini, the Parmesan cheese and the Feta Cheese.  Set the filling aside until ready to stuff the pork chops.

Preheat the broiler.  Move the broiler rack to its lowest setting—about 5-6 inches below the flame.  I use a glass baking dish for the stuffed pork chops—but, metal baking pans work well also.  Spray the baking dish with nonstick cooking spray.

Stuff the pork chops.  Divide the stuffing mixture into four equal parts.  Stuff each pork chop “pocket” with a portion of the vegetable and cheese stuffing.  You may choose to “close” each stuffed chop with toothpicks inserted through the top and bottom half of each pocket to help hold in the stuffing.

Broil the stuffed pork chops.  Broil for 4 minutes.  Baste with reserved Greek salad dressing or marinade.  Broil for an additional 2 minutes and baste.  Carefully turn pork chops and broil for another 4 minutes.  Baste again.  Turn chops one more time and broil for another 2-3 minutes or until meat thermometer indicates the chop has reached an internal temperature of 145 to 150 F.  You may wish to drizzle a teaspoon of salad dressing or marinade over each cooked pork chop.  Allow the meat to rest for 5-6 minutes before serving.


We generally serve Greek Stuffed Pork Loin Chops with mashed or baked potatoes and broccoli salad.

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