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Creamed Spinach Stuffed Pork Chops with sun dried tomatoes will have your mouthwatering before they hit the dinner table!
When you’re craving a different way to cook boneless pork chops for an extra special meal — or a simple dinner with family and friends — spinach stuffed pork chops never fail to impress!
STUFFED PORK CHOPS
Succulent stuffed pork chops is your answer to another simple dinner. Seared first to get an irresistible golden crust and finished off in the oven ensures juicy pork chops every time.
A delicious spinach dip made with cream cheese, garlic, mozzarella cheese, parmesan cheese and herbs in every mouthful with flavourful pork — they will all be begging you for this one!
Inspired by our popular spinach artichoke dip stuffed chicken breasts!
HOW TO COOK STUFFED PORK CHOPS
First, make sure you’re using boneless pork chops for the best results and easier preparation. Having said that, you can use bone-in chops if that’s all you have on hand, slicing your pockets around the bone (depending on the type of bone-in chop you’re using).
Season each pork chop with seasonings all over, then slice a pocket into each chop being careful not to cut all the way through.
Stuff pork chops with 1-2 tablespoons of the spinach dip and seal with toothpicks.
HOW LONG TO COOK STUFFED PORK CHOPS
Sear your stuffed pork chops until golden for about 2-3 minutes each side, then bake them in the oven for about 10-12 minutes, OR until cooked through and no longer pink in the middle.
TEMPERATURE:
Baked stuffed pork chops need to be cooked until an internal temperature reaches 150°F (or 65°C). The easiest way to read the temperature is to insert a thermometer into the thickest part of a pork chop. As soon as the ideal temp is reached, let chops rest for a good 5 minutes to allow to juices to recirculate back into the meat before serving.
MORE BONELESS PORK CHOP RECIPES
Pork Chops With Creamy Mushroom Sauce
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Spinach Stuffed Pork Chops
Ingredients
PORK CHOPS:
- 2 pounds boneless pork chops
- 1 teaspoon onion powder
- 1 teaspoon mild paprika
- 1 pinch salt to season
- 1 pinch pepper
SPINACH DIP:
- 6 oz frozen spinach thawed
- 8 oz block cream cheese at room temp
- 1/2 cup sun dried tomatoes packed in oil drained and chopped
- 1/4 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese finely grated
- 2 tablespoons dried Italian herbs
- 1 tablespoon garlic minced
- 1 pinch salt to taste
Instructions
- Preheat oven to 400 °F (200°C).
- Season both sides of each pork chop with the onion powder, paprika, salt and pepper. Slice a pocket into each chop about 3/4 quarter of the way through, being careful not to cut all the way.
- To make the dip: squeeze and discard excess liquid out of the spinach. In a medium-sized bowl, combine the spinach, cream cheese, sun dried tomatoes, mozzarella, parmesan, herbs and garlic; mix well to combine.
- Fill pork 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon; seal with toothpicks.
- Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear chops in batches until golden on both sides (about 3 minutes per side) until golden.
- Transfer chops to HOT oven and bake for 10-12 minutes, or until no longer pink in the centre. (Internal temperature of 150°F or 65°C with an instant-read thermometer inserted into the thickest part of a pork chop.)
- Let pork chops rest for 5 minutes. Garnish with parsley and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This definitely did not disappoint! Absolutely amazing, a keeper for sure.
My hubby and I made these Spinach Stuffed Pork Chops for dinner and they were so amazingly delicious. I did not have cream cheese on had, so I used Boursin Garlic & Herb cheese instead and omitted the garlic and Italian Herbs and included everything else in the spinach dip. We did cut the recipe down a bit as we only had 4 chops, but the spinach dip was just perfect. Hubby said this recipe is a keeper.
I made these with thick cut Pork Chops. I used Neufchâtel cheese instead of regular Cream Cheese, less fat. They were very delicious. Paired with roasted Green Beans and Chive, Parsley rice. Great recipe.
This was almost delicious as the other pork chop recipe of your I did last week! Seems you can not go wrong with any of them!! All have been delicious and easy!! Thanks so much for putting these together!!
Do you think this would be good if after you seared both sides and stuffed the pork chops to cook them the rest of the way in the crockpot? With kids at soccer practice we get home so late and would love for a nice meal to be ready 🙂
Had the Cream Spinach Stuffed Pork Chops tonight and they were amazing! Lots of flavors and very tasty. Thank you!
Happy to hear it!
I agree. Friends were impressed. Great flavor.
Hi Karina I’m so glad your back. I thought maybe there was something wrong that I wasn’t getting your emails. I know sometime I delete them but there isn’t many recipes that I let go unread. You’ve got really delicious concoctions. I hope everything is ok and I’ll remember you in my prayers; really hope everything is ok, Sincerely, Tina
Yum! I needed something for tonight’s dinner.
These stuffed pork chops looks amazing! My mouth is watering just looking at the photos. Must try!