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Baked Pork Chops with Garlic Herb Stuffing

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Convection or Convection Bake

This recipe which begins with a sear on the cooktop and a slow finish in Convection will yield not only incredibly flavorful pork chops, but they will be juicy and tender.

Cooking the leaner tender cuts of pork without drying out the meat can be tricky. This recipe which begins with a sear on the cooktop and a slow finish in Convection yields flavorful, tender, juicy pork chops. Before cooking a thin pocket is cut in the side of each chop and stuffed with a garlic herb paste which adds a delicious burst of flavor. The chops can be paired with some roasted seasonal vegetables for another easy Convection meal.

When stuffed pork chops are cooked in a convection-roast mode, the chops will not dry.


For the Pork

2 bone-in center cut pork chops

3 cloves garlic, minced

1 tsp fresh rosemary minced

1/2 tsp fresh thyme minced

1 tbsp + 1/2 tsp olive oil

2 tbsp butter

2 tbsp sherry or white wine

For the Vegetables

1 head cauliflower, halved, stem removed, cut into 1/4" thick slices

3 medium carrots, cut into 1/4" thick slices

Olive oil and Mixed Italian seasoning


Cooking Plan and Timing:

  • Begin by cooking the cauliflower and carrots while searing the pork chops. This will take approx 10 minutes.

  • Once seared add the pork chops to the oven and set the timer for 8 minutes.

  • Remove the pork chops and set aside to rest.

  • Increase the oven temperature to 400 degrees and continue cooking the vegetables for another 10 minutes. Remove from the oven and serve with the pork chops.

Pork Chops

Heat the oven in the Convection or Convection Bake mode at 325F.

Combine the garlic, herbs and 1/2 tsp of olive oil, then carefully cut a pocket along the side of each chop and spread the mixture evenly inside each pocket. Season the chops with kosher salt and pepper and set aside to lose their chill while you prepare the vegetables.

When ready to cook, heat an oven proof pan over moderate heat then add in 2 tablespoons of butter and 1 tbsp of olive oil. When the butter is sizzling, lay the chops into the pan and leave them to brown without touching for approx 3 minutes. Carefully turn the chops and brown on the other side.  Before moving the pan to the oven add a little acid to the pan, either a little white wine, sherry or verjus. This will create a delicious pan sauce to spoon over the chops.

Set the timer for 8 minutes then carefully remove the pan from the oven and set it aside leaving a towel or oven mitt over the handle to remind you it's hot. Remove the pork chops from the hot pan so they dont continue cooking.

Now increase the heat in the oven to 400 degrees to make sure the vegetables achieve a nice caramelized finish. In ten minutes you will have perfect pork chops and a side of delicious caramelized roasted vegetables.

Roasted Cauliflower and Carrots

Cauliflower cut into 1/4” thick slices works well for roasting if you want to achieve a nice overall crispness.  Paired with sliced multicolored carrots it makes an appealing side dish.  I also sauteed some thinly sliced collard greens for added visual appeal and to add a lighter component to the meal.

Simply toss the vegetables with a little olive oil, kosher salt and pepper and a sprinkle of mixed Italian seasoning and spread onto a rimmed baking sheet.  Place on the lower rack in the oven and cook for approximately 20 minutes.  Once the pork chops have been removed from the oven, increase the oven temperature to 400F and cook for a little longer until the vegetables begin to caramelize around the edges.

Oven Baked Herb Stuffed Pork Chops with Roasted Carrots and Cauliflower
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