Easy Stuffed Pork Chops Recipe

Easy Stuffed Pork Chops – Flavor-packed and juicy baked pork chops stuffed with a simple spinach and blue cheese filling. A delicious meal for family and friends to enjoy!

Table of Contents

• EASY STUFFED PORK CHOPS
• HOW TO COOK STUFFED PORK CHOPS
• HOW TO GRILL STUFFED PORK CHOPS
• WHAT SIDES TO SERVE WITH PORK CHOPS
• Get the Recipe

EASY STUFFED PORK CHOPS

Forget dry pork chops because these Stuffed Pork Chops are packed to the brim with a cheesy spinach filling, they are low in carbs, Keto-friendly, and easy to prepare in just one skillet.

The trick to flavorful and juicy pork chops is to give them a quick sear on the stovetop before cooking them all the way through in the oven. The pork chops are tender, bursting with flavor, and everything comes together in just 30 minutes. 

This is an easy dinner idea that’s simple enough for a weeknight dinner, but will also impress friends and guests. 

HOW TO COOK STUFFED PORK CHOPS

• First, you will want to cut a pocket in each boneless or bone-in pork chop. Take your time cutting in and be careful not to cut all the way through; you just want a simple pocket that you can stuff with the mixture.
• Season the pork chops and set aside.
• Grab a large oven-safe skillet, heat some oil, and add minced garlic; cook for 20 seconds.
• Stir in baby spinach and cook for 1 minute. Stir in crumbled bleu/blue cheese and continue to cook for 1 more minute, or until cheese just starts to melt and spinach has wilted. Remove skillet from heat. 
• Stuff the prepared spinach mixture into each pork chop. Seal all the way around with toothpicks. I use about 6 to 8 toothpicks per pork chop.
• Wipe down the skillet and set it over medium-high heat. Add oil and sear the pork chops 3 minutes per side. Be careful when you’re flipping the chops so that the stuffing doesn’t fall out. If some of the stuffing does fall out, stuff it back in with a fork or a spoon. 
• Remove from stovetop and place in the oven; bake for about 10 to 12 minutes, or until internal temperature of the pork chops reaches 145˚F. Use an instant read thermometer to check for doneness. DO NOT overcook. Overcooked pork chops are tough and dry. 
• Remove from oven and let stand few minutes before serving. 

HOW TO GRILL STUFFED PORK CHOPS

• Set the stuffed pork chops over direct heat on a HOT grill; cook for 3 minutes per side, or until golden and grill marks appear. Be gentle when turning over the pork chops.
• Next, move the pork chops over indirect heat on the grill; close the grill and cook for 5 minutes on each side, or until internal temperature reaches 145˚F.
• Remove from grill; let stand about 8 minutes, then serve.

WHAT SIDES TO SERVE WITH PORK CHOPS

• Spinach Blackberry Salad
• Simple Cucumber Salad
• Cheesy Grilled Asparagus in Foil Packs
• Creamy Mashed Cauliflower

HOW TO STORE LEFTOVER PORK CHOPS

• Store completely cooled pork chops in an airtight container and keep in the fridge for up to 4 days.

HOW TO FREEZE COOKED PORK CHOPS

• Store completely cooled pork chops in an airtight container or heavy-duty freezer bags. Keep in the freezer for 2 to 3 months.

MORE PORK CHOPS RECIPES

• Caprese Pork Chops
• Smothered Pork Chops
• Baked Pork Chops and Potatoes
• Honey Garlic Baked Pork Chops

ENJOY!

Stuffed Pork Chops

Katerina | Diethood

Flavor-packed and juicy baked pork chops stuffed with a simple spinach and blue cheese filling. A delicious meal for family and friends to enjoy!

5 from 5 votes

Rate this Recipe!

Servings : 4 serves

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting Time 8 minutes mins

Total Time 40 minutes mins

Ingredients

  

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FOR THE PORK CHOPS

• ▢ 1 pound (4 pork chops, total) bone-in OR boneless pork chops
• ▢ 1 teaspoon sweet or smoked paprika
• ▢ 1 teaspoon garlic powder
• ▢ salt and fresh ground pepper, to taste

FOR THE SPINACH FILLING

• ▢ 2 tablespoons vegetable oil, divided
• ▢ 3 cloves garlic, minced
• ▢ 6 ounces baby spinach
• ▢ 1/4 cup crumbled blue cheese
• ▢ salt and fresh ground pepper, to taste

Instructions

 

• Preheat oven to 400˚F.
• Insert a sharp paring knife through each pork chop; carefully cut an opening to create a pocket. Don't cut all the way through.
• Season the pork chops with paprika, garlic powder, salt, and pepper. Set aside.
• Heat 1 tablespoon oil over medium-high heat in a large oven-safe skillet.
• Stir in minced garlic and cook for 20 seconds, or until fragrant.
• Add the spinach and cook for 1 minute.
• Stir in the blue cheese, season with salt and pepper, and continue to cook for 1 more minute, or until spinach is wilted and cheese has just started to melt.
• Remove from heat.
• Stuff each pork chop with the prepared spinach mixture and secure the pork chops with toothpicks. I use 6 to 8 toothpicks per pork chop, depending on the size of the chop.
• Wipe down the skillet and set it back on the stovetop; heat remaining oil over medium-high heat.
• Sear the pork chops in the skillet for 3 minutes per side. You may want to do this in batches because it will be much easier to flip the pork chops over when there's only two pork chops in the skillet.
• Transfer all the pork chops to the oven and continue to cook for 10 to 12 more minutes, or until internal temperature of the pork chops reaches 145˚F. Use an Instant Read Thermometer to check for doneness. Do not overcook the pork chops because you'll end up with tough, dry pork.
• Remove from oven and let stand 5 to 8 minutes.
• Serve.

Notes

WW FREESTYLE POINTS: 7

HOW TO GRILL STUFFED PORK CHOPS

• Set the stuffed pork chops over direct heat on a HOT grill; cook for 3 minutes per side, or until golden and grill marks appear. Be gentle when turning over the pork chops.
• Next, move the pork chops over indirect heat on the grill; close the grill and cook for 5 minutes on each side, or until internal temperature reaches 145˚F.
• Remove from grill; let stand about 8 minutes, then serve.

Nutrition

Calories: 283 kcal | Carbohydrates: 3 g | Protein: 28 g | Fat: 18 g | Saturated Fat: 10 g | Cholesterol: 82 mg | Sodium: 207 mg | Potassium: 711 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 4300 IU | Vitamin C: 12.6 mg | Calcium: 99 mg | Iron: 1.8 mg | Net Carbs: 2 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner

Cuisine: American, Italian, Mediterranean

Keyword: baked pork chop recipe, grilled pork chop recipe, grilled recipes, grilling, keto dinner idea, low carb dinner, low carb recipe, spinach recipes, stuffed pork chops

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