Spinach Stuffed Pork Chops

Golden and crispy on the outside, and moist and creamy on the inside, these spinach stuffed pork chops are full of flavor while being quick and easy to make. This 30-minute recipe is perfect for a weeknight dinner!

In my opinion, pork chops are a highly underrated source of protein. Although chicken and turkey seem to get all of the love, pork is a great source of lean protein and pork chops are incredibly versatile, quick, and easy to cook.

While you can certainly enjoy pork chops on their own, filling them with a rich and creamy spinach mixture is a great way to take their flavor to the next level while adding leafy greens and healthy fats at the same time. Even if you’re not a huge of pork, trust me, these creamy spinach stuffed pork chops are a delicious meal and make great leftovers too.

Why You’ll Love Them

• Easy – While they might seem fancy, these spinach stuffed pork chops are very easy to make.
• Made in One Pan – Making the filling and pork chops in one pan ensures that clean-up is minimal.
• Moist – The creamy spinach filling makes these stuffed pork chops moist, tender, and juicy.

Ingredients for Spinach Stuffed Pork Chops

• Pork Chops – The recipe calls for boneless pork loin chops, thick-cut pork chops are best, however, you can use bone-in pork chops if preferred.
• Spinach – To add some leafy greens and fiber to the spinach mixture. You can use fresh spinach or frozen spinach, see the notes section of the recipe card for details.
• Sun-Dried Tomatoes – To add some flavor and saltiness to the filling. You can use dried or oil-packed sun-dried tomatoes.
• Cream Cheese – To add some healthy fats and ensure the spinach mixture is rich and creamy. You can use mascarpone cheese, cream cheese, or creme fraiche if preferred.
• Parmesan Cheese – To add some more protein and healthy fat. For the best results, use freshly grated parmesan cheese.
• Onion and Garlic – To add flavor to the spinach filling.
• Salt and Pepper – To season the stuffed pork chops and spinach filling.
• Olive Oil – To cook and marinate the pork chops.
• Dijon Mustard – To marinate the pork chops.

How to Make Stuffed Pork Chops

1. Marinade the pork. Add the olive oil, Dijon mustard, minced garlic, salt, pepper, and whisk to combine. Add the pork chops and allow to marinate for at least 5 minutes.
2. Sauté the onion and garlic. In an oven-safe pan or cast-iron skillet on medium heat, sauté the onion for 3-4 minutes until tender, then add the garlic and cook for an additional minute.
3. Make the filling. In a large bowl, add the spinach, sun-dried tomatoes, cooked onion and garlic, cream cheese, parmesan cheese, and salt, and stir until well combined.
4. Stuff the pork chops. Transfer the boneless pork chops to a cutting board and, using a sharp knife, cut a small pocket into the side of each pork chop, then fill each pocket with 1/4 of the spinach mixture.
5. Cook stuffed pork chops. Warm some olive oil in the same pan on medium-high heat, add the stuffed pork chops to the pan, and cook for 3-5 minutes per side until golden brown or until an internal temperature of 135°F to 145°F is reached.
6. Serve and enjoy!

You can find the detailed instructions for these spinach stuffed pork chops in the recipe card below.

Can I make it with pork tenderloin?

Yes! You can either cut a whole pork tenderloin into thick-cut pork loin chops and stuff them individually, or stuff the tenderloin whole by slicing a large pocket lengthwise in it and stuffing it with the spinach mixture.

Serving Suggestions

These spinach stuffed pork chops pair well with a source of complex carbohydrates and vegetables, such as:

• Mashed potatoes and green beans
• Roasted potatoes and broccoli
• Cauliflower mash and Brussel sprouts
• Sweet potato puree and zucchini
• Rice and asparagus
• Italian bread and green salad

More Pork Chop Recipes:

• Honey Garlic Pork Chops
• Spicy Pork Noodles
• Grilled Pork Chops with Peach Salsa
• Roasted Pork Chops with Spiced Apples
• Spanish Pork Chops

Spinach Stuffed Pork Chops

Author: Stephanie Kay

Ready in 30 minutes, these spinach stuffed pork chops are perfect for a quick and easy weeknight dinner.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American

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Ingredients

Pork Chops:

• 4 boneless pork chops
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Creamy Spinach Filling:

• 1 teaspoon olive oil
• 1 shallot or small onion, minced
• 1 clove garlic, minced
• 1/4 cup sundried tomatoes, minced
• 1 cup (4 ounces) frozen spinach, thawed and excess water squeezed out
• 1/4 cup cream cheese, or mascarpone cheese
• 1/4 cup parmesan cheese, freshly grated
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

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Instructions

1. In a large bowl, add the olive oil, garlic, Dijon mustard, salt, and pepper, and whisk until well combined. Add the pork chops to the bowl and allow to marinate for at least 5 minutes or up to 24 hours in the fridge. Once the pork chops have marinated and you’re ready to cook, remove them from the fridge.
2. In a cast-iron skillet or pan on medium heat, warm one teaspoon of olive oil, add the onion and cook for 3-4 minutes until tender. Add the garlic and cook for an additional minute until tender and fragrant. Once cooked, remove the pan from the heat and set aside.
3. In a separate medium bowl, add the thawed spinach (ensure all excess water is removed), cooked onion and garlic, sun-dried tomatoes, cream cheese, parmesan cheese, salt, and black pepper, and stir until well combined. Set aside.
4. Place the pork chops on a cutting board. Using a small, sharp knife, cut a lengthwise slit into each pork chop, about 3/4 of the way through the width. You’re trying to cut a pocket into the pork chop without cutting it completely in half.
5. Using a spoon, fill each pork chop pocket with 1/4 of the creamy spinach mixture.
6. In the same cast-iron skillet or pan, warm a drizzle of olive oil, then place the stuffed pork chops into the pan, and sear them for 3-5 minutes per side until golden brown and cooked through to an internal temperature of 135°F to 145°F, depending on preference, when tested with a meat thermometer.
7. Once cooked, remove the stuffed pork chops from the pan and let them rest for 5 minutes before serving. This allows the pork juices to redistribute in the pork chop to ensure they don’t pool out when cut.
8. The stuffed pork chops can be served immediately or cooled and stored in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

To Use Fresh Spinach: Swap the frozen spinach for 4 cups of fresh spinach. Roughly chop the spinach, then add it to the pan with the garlic as per step 2, stir, and cook for 1-2 until all of the spinach is wilted. Once cooked, remove from the heat, allow it to cool completely, then press to remove any excess water before adding to the bowl as per step 3.