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Spinach Stuffed Pork Chops
Creamed Spinach Stuffed Pork Chops with sun dried tomatoes will have your mouthwatering before they hit the dinner table! A different way to cook boneless pork chops, stuffed with a delicious spinach dip made with cream cheese, garlic, mozzarella cheese, parmesan cheese and herbs.
👥 6 Servings⏱️ Prep & Cook: 28 min⏳ Prep: 10 min🔥 Cook: 18 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
- skillet
📝 Preparation Steps
1
Preheat oven to 400 °F (200°C).
2
Season both sides of each pork chop with the onion powder, paprika, salt and pepper. Slice a pocket into each chop about 3/4 quarter of the way through, being careful not to cut all the way.
onion powder1 teaspoonsalt (to season)1 pinchsalt (to taste)1 pinchpepper1 pinch
3
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.
garlic (minced )1 tablespoon
4
Fill pork 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon; seal with toothpicks.
5
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.
6
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.)
7
Let pork chops rest for ⏱️ 5 minutes. Garnish with parsley and serve.
Nutrition Facts
calories
341 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
2 g
sugar Content
2 g
sodium Content
493 mg
protein Content
43 g
trans Fat Content
0.1 g
cholesterol Content
112 mg
carbohydrate Content
9 g
saturated Fat Content
5 g
unsaturated Fat Content
8 g
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