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Creamy spinach stuffed pork chops in a cast-iron skillet.

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 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
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Ingredients

Pork Chops:

Creamy Spinach Filling:

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.

Nutrition

Find it online: https://kaynutrition.com/spinach-stuffed-pork-chops/