Spinach Stuffed Pork Chops
User Reviews
5
Spinach Stuffed Pork Chops
Description
The recipe starts by seasoning pork chops with onion powder, paprika, salt, and pepper before slicing a pocket without cutting through entirely, allowing space to pack the spinach mixture. The filling combines squeezed dry spinach with cream cheese and cheeses along with sun-dried tomatoes and herbs, creating a moist, flavorful stuffing.
After filling and securing the chops, searing on the stovetop develops a golden crust, then baking at 400°F finishes cooking inside while melding the flavors. The filling is creamy with a slightly tangy and savory profile from the combination of cheeses, herbs, and tomatoes, complementing the mild pork chops.
This dish suits a main course served with sides like roasted potatoes, steamed vegetables, or a fresh salad. It offers a satisfying way to add moisture and flavor inside lean pork.
Bone-in chops can be substituted but boneless are recommended to ease preparation and stuffing.
Ingredients
PORK CHOPS:
- 2 pounds pork chops boneless
- 1 teaspoon onion powder
- 1 teaspoon paprika mild
- 1 pinch salt to season
- 1 pinch black pepper
SPINACH DIP:
- 6 oz spinach thawed, frozen
- 8 oz cream cheese at room temp, block
- ½ cup sun-dried tomatoes drained and chopped, packed in oil
- ¼ cup mozzarella cheese shredded
- ¼ cup Parmesan Cheese finely grated
- 2 tablespoons italian herb blend dried
- 1 tablespoon garlic minced
- 1 pinch salt to taste
Instructions
- Preheat oven to 400 °F (200°C).
- Season both sides of each pork chop with the onion powder, paprika, salt and pepper. Slice a pocket into each chop about ¾ quarter of the way through, being careful not to cut all the way.
- To make the dip: squeeze and discard excess liquid out of the spinach. In a medium-sized bowl, combine the spinach, cream cheese, sun dried tomatoes, mozzarella, parmesan, herbs and garlic; mix well to combine.
- Fill pork 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon; seal with toothpicks.
- Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear chops in batches until golden on both sides (about 3 minutes per side) until golden.
- Transfer chops to HOT oven and bake for 10-12 minutes, or until no longer pink in the centre. (Internal temperature of 150°F or 65°C with an instant-read thermometer inserted into the thickest part of a pork chop.)
- Let pork chops rest for 5 minutes. Garnish with parsley and serve.
Notes
- Boneless pork chops are preferable for easier preparation and stuffing, though bone-in can be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 43g | 86% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 112mg | 37% |
| Sodium | 493mg | 21% |
| Potassium | 955mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3.725IU | 0% |
| Vitamin C | 11mg | 12% |
| Calcium | 288mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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