Spinach Stuffed Pork Chops Recipe

Spinach Stuffed Pork Chops Recipe

How To Make Spinach Stuffed Pork Chops

Impress everyone at your dinner table with these spinach stuffed pork chops. They’re made tastier with sun-dried tomatoes, herbs, and 3 kinds of cheeses.

Preparation: 20 minutes
Cooking: 25 minutes
Rest Time: 5 minutes
Total: 50 minutes



For Pork Chops:

  • 2lbspork chops,boneless
  • 1tsponion powder
  • 1tspmild paprika
  • salt and pepper,to season

For Spinach Dip:

  • 6ozfrozen spinach,thawed
  • 8ozcream cheese,room temperature
  • ½cupsun dried tomatoes,packed in oil, drained, chopped
  • ¼cupmozzarella cheese,shredded
  • ¼cupparmesan cheese,finely grated
  • 2tbspdried Italian herbs
  • 1tbspgarlic,minced
  • salt,to taste


  1. Preheat the oven to 400 degrees F.

  2. Season both sides of each pork chop with the onion powder, paprika, salt and pepper. Slice a pocket into each chop about ¾ quarter of the way through, being careful not to cut all the way.

  3. Squeeze and discard excess liquid out of the spinach.

  4. In a medium-sized bowl, combine the spinach, cream cheese, sun dried tomatoes, mozzarella, parmesan, herbs and garlic, then mix well to combine.

  5. Fill the pork ‘pockets’ with 1 to 2 tablespoons of the spinach dip, spreading evenly with the back of the spoon; seal with toothpicks.

  6. Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear the chops in batches for about 3 minutes per side, until golden on both sides.

  7. Transfer chops to hot oven and bake for 10 to 12 minutes, or until no longer pink in the centre.

  8. Let pork chops rest for 5 minutes.

  9. Garnish with parsley and serve. Enjoy!


  • Calories: 472.02kcal
  • Fat: 31.26g
  • Saturated Fat: 14.60g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 9.89g
  • Polyunsaturated Fat: 2.61g
  • Carbohydrates: 7.58g
  • Fiber: 1.92g
  • Sugar: 3.28g
  • Protein: 39.90g
  • Cholesterol: 159.76mg
  • Sodium: 564.39mg
  • Calcium: 259.70mg
  • Potassium: 932.36mg
  • Iron: 3.65mg
  • Vitamin A: 321.81µg
  • Vitamin C: 10.72mg
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