What happens when you infuse pork chops with spinach and cream cheese? You take a classic midweek dish to the next level for something new… and healthy!
I was never a big eater of pork chops. The concept of Pork Chop Night — despite being the highlight of Homer Simpson’s week — was foreign to me. Compared to other meats (and other ways to consume pork, like bacon and sausage), a pork chop lacked the luster I require if I’m going to dedicate an ENTIRE night to it.
Then I made a discovery that would revolutionize pork chop consumption FOREVER:
They can be stuffed.
Yes, you read that right. STUFFED Pork Chops. What’s more, you can stuff them with whichever ingredients you want. For this recipe, I’ve been something of a traditionalist and opted for a spinach and cream cheese mix but that’s not to say this stuffing ALSO lacks that ever-elusive luster. It SO doesn’t. The creaminess of the, well… cream cheese, and the slightly acidic taste of the spinach pair so well together; it’s no wonder the two are called upon to stuff many a meat (chicken and meatloaf being 2 that stand out for me). Give this a try and you may just find yourself dedicating not just a night to pork chops but an entire weekend!
Why You Will LOVE This Recipe
This recipe is the perfect comfort meal but with a healthy punch.
-The creamy and savory spinach filling is packed with lots of flavor and pairs perfectly with the pork.
-Pork Chop Night will never be the same. This recipe is a great way of turning what might have become a boring dinner and making it something special.
-It is easy to prepare and fun to eat.
-Use the spinach cream cheese filling as a dip for the pork chops.
Are Stuffed Pork Chops Healthy?
-Spinach reduces blood sugar and keeps your body relaxed.
-Pork chops offer important nutrients like protein and iron that support everyday body functions.
-Garlic helps to reduce cholesterol levels and boosts your immune system.
INGREDIENTS
Nothing shocking here. Very easy ingredients — mostly spices — that you probably already have in your pantry.
-2 pork chops
-1 tbsp olive oil
-1 oz frozen spinach
-1.5 oz cream cheese
-1 garlic clove, minced
-1 red onion, sliced
-1 tbsp Parmesan cheese, grated
-½ tsp onion powder
-¼ tsp paprika powder
-pinch of salt and pepper
INSTRUCTIONS
Prep
Preheat the oven to 400°F. Season the pork chops on both sides with paprika powder, garlic powder, salt, and pepper. Slice a pocket in each pork chop for the filling. Squeeze all excess liquid from the frozen spinach then chop it roughly.
Cook
In a small skillet, heat the olive oil on LOW and cook the red onion slices until soft. Add the spinach and cook for 2 more minutes. Season with salt and pepper. Let it cool down.
Assemble
Combine the spinach with cream cheese and parmesan cheese, then season with salt and pepper. Now, fill each pork chop with the spinach-cream cheese mixture and seal it with toothpicks.
Bake
Heat the olive oil in a skillet on HIGH, then sear the pork chops for 2 minutes on each side. Transfer the stuffed pork chops to a baking tray and bake in the preheated oven for 10 minutes until cooked.
Rest
Let the pork chops rest for 5 minutes before serving!
DEVOUR!
Variations
-You can also use bone-in pork chops instead of boneless pork chops. Do the same method, just slice a pocket around the bone.
-You can substitute sour cream or mascarpone for the cream cheese. Cream cheese and mascarpone will give a creamier result.
-Add more spices like oregano or dried rosemary to season the pork chops.
-Red onions are sharper and spicier than white onions. If you like a more natural taste use white onions.
Serving Suggestions For Stuffed Pork Chops
You may think that the stuffed pork chops are already a fully rounded meal but then you’d be robbing yourself of serving alongside them THESE amazing side dishes:
Healthy Mashed Sweet Potatoes – These mashed sweet potatoes are so flavorful and full of comfort. Sweet, yet savory; a delicious, healthy, gluten free side dish!
Broccoli Apple Salad with Greek Yogurt – This salad is an easy, healthy side dish that even kids will like! It’s protein packed and makes great leftovers!
Crunchy Quinoa Salad with Pistachios – This quinoa salad is sweet, crunchy and has a little Kefir tang! It’s super-healthy, gluten-free and makes a quick and easy weeknight side dish!
Air Fryer Asparagus – Crisp, yet tender, this side dish is so quick and easy to make! This favorite veggie of spring is cooked to perfection every time.
FAQs
HOW DO I AVOID DRYING OUT MY PORK CHOPS?
Be sure to cook them at a high temperature. As well, because the internal temperature will continue to increase even after being taken out of the oven, you need to take them out at the right time. Take them out BEFORE they attain a temperature of 145°F so that they hit that mark after resting.
MY PORK CHOPS ARE FALLING APART AND BREAKING WHILE COOKING. HELP!
Are you using the toothpicks? They secure the stuffing inside the pork chops while cooking. Also, you have to coat the pork chops tightly with the breadcrumbs.
WHEN ARE MY PORK CHOPS DONE?
Following up on the first question, your chops are done after they have rested and hit an internal temperature of 145°F. I highly recommend using a meat thermometer to take the guessing out of it.
CAN I USE FRESH SPINACH?
Definitely. Remove any stems on the spinach leaves then cook them (the leaves, not the stems) in a large skillet over MEDIUM heat with a bit of olive oil. Drain, squeeze, then continue with the recipe.
How To Store Stuffed Pork Chops
Let the pork chops cool until they reach room temperature (don’t leave them out for any longer than two hours to avoid bacteria from growing). Wrap each chop in plastic or aluminum then place in an airtight container. You can then store it in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, let the frozen chops thaw in the fridge overnight. Place them on a baking sheet covered loosely with aluminum foil then warm them up in the oven set to 350°F. It should take 15-20 minutes.
TIPS & NOTES:
To avoid drying out the pork chops, be sure to cook them at a high temperature. As well, because the internal temperature will continue to increase even after being taken out of the oven, you need to take them out at the right time. Take them out BEFORE they attain a temperature of 145°F so that they hit that mark after resting.
You can use fresh spinach instead of the frozen variety. Remove any stems on the spinach leaves then cook them (the leaves, not the stems) in a large skillet over MEDIUM heat with a bit of olive oil. Drain, squeeze, then continue with the recipe.
NUTRITION INFO:
Calories: 385kcal (19%) Carbohydrates: 8g (3%) Protein: 32g (64%) Fat: 24g (37%) Saturated Fat: 9g (56%) Polyunsaturated Fat: 2g Monounsaturated Fat: 11g Trans Fat: 0.1g Cholesterol: 113mg (38%) Sodium: 188mg (8%) Potassium: 679mg (19%) Fiber: 2g (8%) Sugar: 3g (3%) Vitamin A: 2099IU (42%) Vitamin C: 5mg (6%) Calcium: 88mg (9%) Iron: 1mg (6%)
