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.
