These spinach stuffed pork chops are my way of spicing up an otherwise dull cooking routine.
We all get the basics right i.e put a balanced meal on the plate, but the family eventually loses interest when the presentation is always the same.
I do love pork, a lot – but one can only go by grilled pork for so long.
When I discovered this recipe, I knew that I had a winner. It always makes for a classy meal on those occasions when you are hosting dinner or lunch guests.
It takes less than 30 minutes to prepare, so even unexpected guests could be catered for within a short space of time.
The spinach stuffed pork chops are a one-pan meal(yeah) too, so they are the perfect substitution for take-outs.
Making the spinach stuffing for pork chops
Want to skip ahead to a particular section?
If you have prepared turkey, then you know how much of a headache it can be to prepare the stuffing. I just do not like recipes that have ingredients that go on forever. It is much easier to prepare the spinach stuffing for pork chops, though. This particular recipe only uses cream cheese and sour cream for the stuffing.
Spinach stuffed pork chops
Quick and easy-to-make spinach stuffed pork chops. A one-pan healthy meal that takes less than 30 minutes to prepare and cook.
prep time: 5 Mcook time: 25 Mtotal time: 30 M
4 thick and boneless pork chops
Salt and pepper to taste
2 tbsp olive oil (divided)
2-3 cloves of minced garlic
12 oz (340 g) of fresh spinach, rinsed and chopped
4 oz (114 g) softened cream cheese (divided)
2 tbsp sour cream
1 cup of chicken broth (sugar-free) – optional
1 Cut each pork chop along one side to form a pocket (be careful not to cut it all the way, as you may end up with slices instead). This needs a sharp knife. Season each side with salt and pepper and set aside. (see the video below this recipe).
2 In a large, high-sided skillet, heat 1 spoon of olive oil and garlic. Cook until the garlic turns brown and fragrant.
3 Add spinach to the skillet and cook until it wilts. Do stir continuously to prevent sticking.
4 Add 3 oz (85g) of cream cheese, and the sour cream to the skillet, and stir until your spinach is completely coated and the cheese has melted. Season with salt and pepper and remove from heat. Let the spinach cool off a bit, then stuff the pork chops equally with all of the spinach.
5 Add remaining tablespoon olive oil to the same skillet and heat over medium-high heat. Add stuffed pork chops to hot skillet and cook approximately 3-4 minutes per side or until pork is browned and cooked through. Remove pork chops from skillet and transfer to a serving dish. Cover with foil to keep warm and set aside. At this stage, your spinach stuffed pork chops are ready to be served BUT if you have the sugar-free broth, you may proceed to the next step
If you have the chicken broth:
6 Add chicken broth and remaining cream cheese to the skillet and cook over medium-high heat. Scrape up brown bits from bottom of the pan while stirring to incorporate the cream cheese into the sauce. Continue cooking until sauce is reduced by one half, approximately 6-8 minutes. Remove from heat and season with additional salt and black pepper, if desired.
7 To serve, spoon some pan sauce over each stuffed pork chop and enjoy immediately.
Some people prefer spinach and mozzarella stuffed pork instead. It is easy to adapt this recipe by changing the stuffing ingredients. Replace the cream cheese and sour cream with grated or cubed mozzarella, and follow the stuffing recipe.
I hope these spinach stuffed pork chops contributes to your easy meal prep ideas. Pin or share them to bookmark!
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