Stuffed Pork Chops

5 from 3 votes

These juicy stuffed pork chops are bursting with a creamy spinach and cheese filling that tastes amazing for an easy weeknight dinner.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: Stuffed Pork Chops Recipe

Servings:

Calories: 473kcal

Ingredients

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