These Traeger Stuffed Pork Chops deliver tender, center-cut pork with a savory stuffing and a rich, creamy mushroom gravy. Slice a whole pork loin into thick chops to save money, create deep pockets for a generous stuffing, and finish them on a pellet grill for a smoky, restaurant-style main course. This straightforward recipe is perfect for family dinners and makes an impressive, comforting plate when served with mashed potatoes or roasted vegetables.
Traeger Stuffed Pork Chops
Grilling pork chops on a pellet grill like a Traeger brings out a deep, smoky flavor and keeps the meat juicy. These stuffed pork chops are butterflied, filled with a seasoned stuffing, and topped with a homemade mushroom gravy that pairs perfectly with mashed potatoes or buttered egg noodles. If you enjoy classic grilled or smoked pork chops, this stuffed version adds texture and flavor without much extra effort.
Recipe Shopping List
Before you start, gather these ingredients. Quantities and detailed measurements are listed in the Ingredients section below.
- Center-cut pork chops (at least 2″ thick)
- Pork rub of your choice
- Prepared stuffing mix or homemade stuffing
- Cremini or baby bella mushrooms
- Butter
- All-purpose flour
- Savory seasoning (optional)
- Granulated onion or onion powder
- Chicken stock
- Heavy cream
How To Make This Recipe — Overview
Here’s a quick overview of the process. Follow the step-by-step instructions below for best results.
- Preheat — Heat the pellet grill to 350°F (175°C).
- Prep — Butterfly each chop and create a pocket. Season on all sides and fill with prepared stuffing.
- Cook — Grill stuffing-side up for about 35–40 minutes, or until the internal temperature reaches 145°F (63°C).
- Make the gravy — Sauté mushrooms, build a roux with butter and flour, add stock and cream to make a mushroom gravy while the chops cook.
- Serve — Plate the chops and spoon the warm mushroom gravy over them. Serve with your favorite sides.
Recipe FAQ
How should I store leftovers? Store cooled leftovers in an airtight container in the refrigerator for 2–3 days.
What’s the best way to reheat these pork chops? Reheat gently in the microwave or oven to avoid drying them out. If using the microwave, cover loosely and use medium power in short intervals. Reheat in a 325°F oven wrapped in foil for a few minutes until warmed through.
Can I substitute the rub? Yes—use any pork rub you like or simply season with salt, pepper, and garlic powder for a classic flavor.
More Recipes Using Pork
- Smoked Pork Loin
- Gochujang Pork Tenderloin
- Smoked Pulled Pork Sliders
- Country-Style Pork Ribs
- St. Louis Ribs
- Chinese BBQ Pork
- Pulled Pork Enchiladas
- Pineapple-Glazed Smoked Ham
- Carnitas Taquitos
Traeger Stuffed Pork Chops with Mushroom Gravy
Yield: 4 servings
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Ingredients
Pork Chops
- 4 center-cut pork chops, at least 2″ thick
- 2 tablespoons pork rub
- 2 cups prepared stuffing mix (or homemade stuffing)
Mushroom Gravy
- 8 ounces cremini or baby bella mushrooms, sliced
- 3 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon savory seasoning (optional)
- ½ teaspoon granulated onion
- 1½ cups chicken stock
- ½ cup heavy cream
Instructions
- Preheat the pellet grill to 350°F.
- Prepare the pork chops by cutting a pocket along the long edge of each chop, taking care not to cut all the way through. Flip the chop so the opening faces up and season all sides with the pork rub.
- Make the stuffing according to package directions or use your favorite homemade stuffing. Spoon the stuffing into each pocket, pressing to fill and mounding a little on top if desired.
- Place the stuffed pork chops on the grill, stuffing-side up, and cook for 35–40 minutes, or until the internal temperature reaches at least 145°F. Times vary by grill and chop thickness, so use an instant-read thermometer.
- While the chops cook, make the mushroom gravy: melt the butter in a skillet over medium heat, add the sliced mushrooms, and cook until their liquid evaporates and they begin to brown. Sprinkle in the flour and stir to form a smooth paste. Add the savory seasoning and granulated onion, then slowly whisk in the chicken stock. Simmer until slightly thickened, then stir in the heavy cream and simmer an additional 4–5 minutes until the sauce coats the back of a spoon.
- Remove the chops from the grill and let rest for a few minutes. Serve each chop with a generous spoonful of mushroom gravy and your preferred side dishes.
Nutrition (per serving)
Calories: 766 • Total Fat: 50g • Saturated Fat: 20g • Trans Fat: 3g • Unsaturated Fat: 25g • Cholesterol: 191mg • Sodium: 772mg • Carbohydrates: 29g • Fiber: 2g • Sugar: 6g • Protein: 48g
Nutrition data is an estimate. Consult a trusted source if you require precise information for dietary or medical reasons.
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