Stuffed Pork Chops - For the Carnivore Diet
These stuffed pork chops deliver big flavor with all-animal ingredients and simple steps. A savory mix of crispy bacon, cream cheese, melty mozzarella, and finely crushed pork rinds creates a rich, cohesive stuffing that stays put and keeps the chops ultra-juicy. No herbs or plant-based seasonings—just pork, dairy, and salt.
Choose thick, bone-in chops about 1.25 to 1.5 inches so you can make a pocket without cutting through. A quick sear builds a golden crust, and a short roast finishes the meat evenly. Resting before serving lets juices redistribute for maximum tenderness.
Pork rind crumbs bind the filling without carbs, while bacon adds smoky depth and extra fat. If you want a richer finish, use the pan drippings to make a quick cream reduction at the end. This recipe is easy to prep ahead and reheats well, making it ideal for busy weeknights or meal prep.
Leftovers keep up to 4 days in the refrigerator. Reheat gently in a covered skillet over low heat or in a 300 F oven until warmed through, adding a splash of cream or a knob of butter if you want extra moisture.
Ingredients
- 4 thick-cut bone-in pork chops (about 1.25–1.5 inches thick)
- 6 slices bacon, cooked crisp and chopped
- 4 oz (115 g) cream cheese, softened
- 1 cup (100 g) shredded mozzarella or provolone
- 1/2 cup (30 g) finely crushed pork rinds
- 1 large egg yolk
- 1 tablespoon bacon fat, tallow, or ghee, plus more as needed
- 1 teaspoon fine salt, divided
- Optional: 1/4 cup heavy cream for a quick pan sauce
Instructions
- Preheat oven to 375 F (190 C). Place a rack in the center position.
- Cook the bacon in a skillet over medium heat until crisp. Transfer to a board and chop. Reserve 1 tablespoon of the rendered fat.
- Make the stuffing: In a bowl, mix cream cheese, shredded cheese, crushed pork rinds, chopped bacon, egg yolk, and 1/2 teaspoon salt until cohesive.
- Pat pork chops dry. With a sharp knife, cut a deep pocket into the side of each chop without cutting through. Season all over with the remaining 1/2 teaspoon salt.
- Stuff each chop with a quarter of the filling. If needed, secure the opening with toothpicks.
- Heat an oven-safe skillet over medium-high heat with the reserved bacon fat (or tallow/ghee). Sear chops 2 minutes per side until well browned; sear the fat cap briefly as well.
- Transfer the skillet to the oven and roast 12–15 minutes, or until the thickest part of the chop reaches 140–145 F (60–63 C).
- Rest chops on a plate for 5–10 minutes. Remove toothpicks and spoon pan juices over the top.
- Optional pan sauce: Set the skillet over low heat, add 1/4 cup heavy cream to the drippings, and simmer 1–2 minutes until slightly thickened. Spoon over chops.