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Stuffed Pork Chops

close up shot of Stuffed Pork Chops with cherry tomatoes and spinach in a pot
These juicy stuffed pork chops are bursting with a creamy spinach and cheese filling that tastes amazing for an easy weeknight dinner.
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Table of Contents
  1. STUFFED PORK CHOPS INGREDIENTS
  2. HOW TO MAKE THIS STUFFED PORK CHOPS RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

These stuffed pork chops are filled with a flavorful and creamy spinach and cheese combination. The pork chops are then seared to lock in the moisture and baked along with juicy cherry tomatoes until the cheese filling is oozing and melty. 

Pork chops are delicious no matter which way they are prepared, and we have lots of options. Check out our French onion pork chops and parmesan pork chops.

STUFFED PORK CHOPS INGREDIENTS

You’ll need:

  • 2 tablespoons salted butter
  • 5-ounce bag of baby spinach leaves (about 4 cups)
  • 2 to 3 cloves of garlic, minced
  • 1 cup grated mozzarella cheese
  • 2 to 4 ounces crumbled blue cheese (optional)
  • 2 to 3 sprigs of fresh thyme (plus more for topping)
  • 4 boneless pork chops, about 1-inch thick each
  • ½ teaspoon black pepper
  • ½ teaspoon coarse sea salt
  • ½ teaspoon paprika
  • 2 tablespoons canola oil or vegetable oil
  • 1 cup cherry tomatoes

SUBSTITUTIONS AND ADDITIONS

CHEESE: You can use a variety of cheeses; many types go well with pork. The blue cheese goes so well with spinach and pork, but it is a specific taste. Add more or less according to personal preference. Provolone, swiss, Monterey jack, cream cheese, or even fontina cheese would all be yummy.  

FILLING: Add sundried tomatoes or red bell peppers to the spinach/cheese would both be great additions and allow you to sneak in even more veggies.

BACON: Adding bacon to anything is delicious, and it would be yummy in these pork chops. Cook bacon and add it to the filling before stuffing the pork chops.

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HOW TO MAKE THIS STUFFED PORK CHOPS RECIPE

STEP ONE: In a 12-inch skillet over medium heat, saute spinach and garlic in the butter for 1 to 2 minutes until the spinach begins to wilt and the garlic is fragrant.

STEP TWO: Remove the skillet from the heat and stir in the cheese.

STEP THREE: Using a sharp knife on a cutting board, slice a horizontal slit into the side of each of the thick-cut pork chops to make a deep pocket. Do not slice the pork chops all the way through.

STEP FOUR: Spoon ¼ of the spinach/cheese mixture into the pocket of each pork chop.

PRO TIP:

I find that the filling stays in the pork chops if I pack it in quite tight. If you’re worried about it falling out, you can use toothpicks to secure the opening.

STEP FIVE: Preheat the oven to 400°F.

STEP SIX: Sprinkle each side of the pork chops with salt, pepper, and paprika.

PRO TIP:

If you don’t have an oven-safe skillet (a cast-iron skillet works great), simply sear each stuffed chop on the stove top in the skillet you have, then transfer them to a baking dish to put them in the oven. Make sure that if you transfer to a baking dish, you pour all of your pan drippings into the casserole dish before baking in the oven.

STEP SEVEN: Spread a thin layer of canola oil in the bottom of an oven-safe large skillet and place the pork chops into the pan. Heat the skillet over medium heat, browning the pork chops on both sides (about 2 minutes on each side of the pork chop). Try to keep as much of the spinach/cheese mixture inside the pork chops while browning and turning.

PRO TIP:

Do not overcook the pork. Brown both sides of the pork chops and then finish it in the oven for a moist, juicy result.

STEP EIGHT: Remove the hot skillet from the stovetop and sprinkle with fresh thyme leaves and cherry tomatoes.

STEP NINE: Place the skillet in the oven. Bake for about 10 minutes or until the internal temperature reaches a safe temperature of 145°F on a meat thermometer inserted into the thickest portion of each pork chop.

PRO TIP:

Internal temperature of the pork should register 145°F. Pork chops can rest a few minutes after cooking. Meat should be mostly white; a slight pink tint is fine and safe to eat.

STEP TEN: Remove from the oven and allow pork chops to rest for about 5 minutes before serving.

HOW TO SERVE

These juicy chops would be delicious with green beans, mashed potatoes, or a caesar salad as a side dish. This pork chop recipe is so easy to make for a quick dinner but looks fancy enough to serve for guests. 

STORAGE

IN THE FRIDGE: Store leftovers of the stuffed chops in an airtight container in the refrigerator for up to 3 days. If there is any leftover filling, store it in the fridge as well. A great way to use it up is spread on a sandwich, crackers, or mixed into scrambled eggs. 

IN THE FREEZER: Store leftovers in the freezer wrapped in aluminum foil and stored in a freezer bag for up to 1 month. 

I love easy dinners that are perfect for busy weeknights while also being fancy enough for company. These juicy pork chops fit the bill and are one of my absolute favorite ways to cook pork.

FREQUENTLY ASKED QUESTIONS

How do you keep the pork tender and juicy and not dry out?

A quick sear will lock in additional moisture and produce tender pork chops in this delicious recipe.

Is it safe to put toothpicks in the oven?

Toothpicks are perfectly safe to put in the oven to hold your pork chops together. An alternative is to use small sections of dried spaghetti to hold the chops closed.

What are the best cheeses to stuff pork chops with?

Any cheese that will melt nicely is perfect for this pork chop recipe. Try feta cheese, ricotta cheese, or parmesan cheese as alternatives.

MORE RECIPES YOU’LL LOVE

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close up shot of Stuffed Pork Chops with cherry tomatoes and spinach in a pot

Stuffed Pork Chops

5 from 1 vote
These juicy stuffed pork chops are bursting with a creamy spinach and cheese filling that tastes amazing for an easy weeknight dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 2 tablespoons salted butter
  • 5 ounces baby spinach leaves about 4 cups
  • 2 to 3 cloves garlic minced
  • 1 cup mozzarella cheese grated
  • 2 to 4 ounces blue cheese crumbled (optional)
  • 2 to 3 sprigs fresh thyme plus more for topping
  • 4 pork chops boneless (about 1-inch thick each)
  • ½ teaspoon black pepper
  • ½ teaspoon coarse sea salt
  • ½ teaspoon paprika
  • 2 tablespoons canola oil
  • 1 cup cherry tomatoes

Instructions
 

  • In a 12-inch skillet over medium heat, saute spinach and garlic in the butter for 1 to 2 minutes until spinach begins to wilt and the garlic is fragrant.
  • Remove the skillet from the heat and stir in cheese.
  • Slice a slit into the side of each pork chop to make a pocket. Do not slice the pork chops all the way through.
  • Spoon ¼ of the spinach/cheese mixture into the pocket of each pork chop.
  • Preheat the oven to 400°F.
  • Sprinkle both sides of the pork chops with salt, pepper, and paprika.
  • Spread a thin layer of canola oil in the bottom of a clean skillet and place the pork chops into the pan. Heat the skillet over medium heat, browning the pork chops on both sides (about 2 minutes on each side). Try to keep the spinach/cheese mixture inside the pork chops while browning and turning.
  • Remove the skillet from the stovetop and sprinkle with fresh thyme leaves and cherry tomatoes.
  • Place the skillet in the oven. Bake for about 10 minutes or until the pork registers 145°F on a meat thermometer.
  • Remove from the oven and allow pork chops to rest for about 5 minutes before serving.

Notes

PRO TIP: I find that the filling stays in the pork chops if I pack it in quite tight. If you’re worried about it falling out, you can use toothpicks to secure the opening.
 
PRO TIP: If you don’t have an oven-safe skillet (a cast-iron skillet works great), simply sear each stuffed chop on the stovetop in the skillet you have, then transfer them to a baking dish to put them in the oven. Make sure that if you transfer to a baking dish, you pour all of your pan drippings into the casserole dish before baking in the oven.
 
PRO TIP: Do not overcook the pork. Brown both sides of the pork chops and then finish it in the oven for a moist, juicy result.
PRO TIP: Internal temperature of the pork should register 145°F. Pork chops can rest a few minutes after cooking. Meat should be mostly white; a slight pink tint is fine and safe to eat.
 
Derived from: https://diethood.com/stuffed-pork-chops/

Nutrition

Calories: 473kcal | Carbohydrates: 5g | Protein: 40g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 811mg | Potassium: 856mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4131IU | Vitamin C: 20mg | Calcium: 273mg | Iron: 2mg
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