Elevate a dinner staple with a quick and easy filling of tangy cream cheese, earthy spinach, and savory aromatics!
Pork chops are so versatile. They’re easy to cook with a bone or without. And they’re delicious prepared any number of ways, including grilled, pan-fried, and oven-baked. That kind of flexibility has kept them in my regular dinner rotation for years. Turns out, they’re also stuffable!
This recipe for stuffed pork chops helps bring new interest to a weeknight dinner staple. All it takes is a little cream cheese, some frozen spinach, a few seasonings, and a couple common aromatics. In one hour flat, you’ll be sitting down to a sumptuously flavorful meal that’s anything but routine! Every bite delivers the tang of cream cheese, the earthy bite of spinach, and the deeply satisfying savoriness of seared and lightly seasoned pork chops. And since you pop them in the oven for the final bake, you’ve got time to whip up a veggie side.
This dish is quick and easy enough for a Tuesday—but it looks and tastes fancy enough for date night or a special occasion.
How to cut a pork chop pocket like a pro
It can seem intimidating to slice open your chops the first time. But these simple, clear steps will help you master the technique:
- Start by selecting chops that are at least one to one-and-a-half inches thick. Thicker chops hold fillings better and cook more evenly when stuffed.
- Lay the pork chop flat on a clean cutting board. Hold it steady with your non-dominant hand, keeping your fingers safely out of the knife’s path.
- Use a small, sharp knife—like a boning knife or paring knife—to make a horizontal slit along the side of each chop, about halfway between the top and bottom. Slice in as deeply as you can without cutting through to the opposite side or ends, forming a pocket inside the meat.
- Gently sweep the knife back and forth, then use your finger or the dull side of the knife to expand the pocket a bit further. This creates space for the filling and ensures it’s distributed evenly.
- Spoon your prepared filling into the pocket, but avoid overfilling, which can cause leaks during cooking. Secure the opening with toothpicks if needed.
How do I store leftovers?
Let your stuffed pork chops cool completely before storing, but don’t leave them at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. Or freeze them for up to 3 months in a freezer-safe container or resealable bag with as much air removed as possible. Thaw overnight in the fridge. Reheat in a 350°F oven or the microwave until the pork chops reach a safe internal temp of 165°F.
Serving suggestions
Serve stuffed pork chops alongside colorful, veggie-rich sides for a satisfying meal. They pair beautifully with the fresh, vibrant flavors of Sautéed Asparagus and Glazed Sweet Potatoes. Finish with a cool, zesty dessert, like Lemon Pie or Pineapple Upside-Down Bundt Cake.
Ingredients
- 2 thick pork chops
- 1/4 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 ounce frozen spinach thawed
- 1 tablespoons olive oil divided
- 1 red onion thinly sliced
- 1 garlic clove minced
- 1 1/2 ounces cream cheese softened
- 1 tablespoon Parmesan cheese grated
- Toothpicks optional, for securing the filled chops
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Pat the pork chops dry, then season both sides with paprika, onion powder, garlic powder, salt, and pepper. Cut a pocket lengthwise into each pork chop for stuffing.
- Squeeze all excess liquid from the thawed spinach then chop it roughly.
- Heat 1 tablespoon of the olive oil in a small skillet over medium-low heat. Add the red onion and cook until soft, about 4–5 minutes. Stir in the minced garlic and cook 1 minute more. Add the spinach and cook for 2 minutes, then season lightly with salt and pepper. Set aside to cool for 15-20 minutes.
- In a bowl, combine the cooled spinach mixture, cream cheese, and Parmesan. Mix until well-blended, then taste and adjust seasoning.
- Spoon the filling evenly into the pockets of each pork chop. Secure closed with toothpicks if desired.
- Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the stuffed pork chops for 2–3 minutes per side, just until golden brown.
- Transfer the pork chops to the prepared baking sheet. Bake for 10–12 minutes or until a meat thermometer reads 145°F at the thickest part.
- Remove from oven and let the chops rest for 5 minutes before serving. Remove toothpicks and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
delicious!!!!
Glad to hear! Thanks for reading.