Stuffed Pork Chops

What happens when you infuse pork chops with spinach and cream cheese? You take a classic midweek dish to the next level for something new... and healthy!

Prep Time 15

Cook Time 15

Servings

Calories 385kcal

Author FoodFaithFitness

Ingredients

2 pork chops
1 tbsp olive oil
1 oz frozen spinach
1.5 oz cream cheese
1 garlic clove minced
1 red onion sliced
1 tbsp Parmesan cheese grated
½ tsp onion powder
¼ tsp paprika powder
pinch of salt and pepper

Instructions

Preheat the oven to 400°F.
Season the pork chops on both sides with paprika powder, garlic powder, salt, and pepper. Slice a pocket in each pork chop for the filling.
Squeeze all excess liquid from the frozen spinach then chop it roughly. In a small skillet, heat the olive oil on LOW and cook the red onion slices until soft. Add the spinach and cook for 2 more minutes. Season with salt and pepper. Let it cool.
Combine the spinach with cream cheese and parmesan cheese, then season with salt and pepper. Fill each pork chop with the spinach-cream cheese mixture and seal it with toothpicks.
Heat the olive oil in a skillet on HIGH, then sear the pork chops for 2 minutes on each side. Transfer the stuffed pork chops to a baking tray and bake in the preheated oven for 10 minutes until cooked.
Let the pork chops rest for 5 minutes before serving!

Notes

To avoid drying out the pork chops, be sure to cook them at a high temperature. As well, because the internal temperature will continue to increase even after being taken out of the oven, you need to take them out at the right time. Take them out BEFORE they attain a temperature of 145°F so that they hit that mark after resting.
You can use fresh spinach instead of the frozen variety. Remove any stems on the spinach leaves then cook them (the leaves, not the stems) in a large skillet over MEDIUM heat with a bit of olive oil. Drain, squeeze, then continue with the recipe.

Nutrition