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.
Serves:
Ingredients
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
Instructions
-
Preheat the oven to 400 degrees F.
-
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.
-
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, then mix well to combine.
-
Fill the pork ‘pockets’ with 1 to 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 the chops in batches for about 3 minutes per side, until golden on both sides.
-
Transfer chops to hot oven and bake for 10 to 12 minutes, or until no longer pink in the centre.
-
Let pork chops rest for 5 minutes.
-
Garnish with parsley and serve. Enjoy!
Nutrition
- 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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
