Creamed Spinach Stuffed Pork Chops with sun dried tomatoes will have your mouthwatering before they hit the dinner table! A different way to cook boneless pork chops stuffed with a delicious spinach dip made with cream cheese, garlic, mozzarella cheese, parmesan cheese and herbs.
Keyword: stuffed pork chops
2pounds(1 kg) boneless pork chops
Salt and pepper, to season
6oz(170 g) frozen spinach,thawed
8oz(250 g) block cream cheese,at room temp
1/2cupsun dried tomatoes packed in oil,drained and chopped
1/4cupshredded mozzarella cheese
1/4cupfinely grated parmesan cheese
2tablespoonsdried Italian herbs
Salt to taste
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.