Easy Stuffed Pork Chops Recipe

30 Minute MealsFreezer Friendly MealsGluten Free MealsKeto RecipesLow Carb RecipesOne Pot Meals

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!

Stuffed pork chops.

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. 

Spinach and blue cheese stuffed pork chops.

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. 

Spinach and blue cheese stuffed pork chops in a skillet with cherry tomatoes.

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 stuffed pork chops on a white plate with a fork.

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

ENJOY!

TOOLS USED IN THIS RECIPE

5 from 4 votes
Spinach stuffed pork chops on a white plate with a fork.
Stuffed Pork Chops
Prep Time
10 mins
Cook Time
20 mins
Resting Time
8 mins
Total Time
40 mins
 

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!

Course: Dinner
Cuisine: American, Italian, Mediterranean
Servings: 4 serves
Calories: 283 kcal
Ingredients
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
  1. Preheat oven to 400˚F.
  2. Insert a sharp paring knife through each pork chop; carefully cut an opening to create a pocket. Don't cut all the way through.
  3. Season the pork chops with paprika, garlic powder, salt, and pepper. Set aside.
  4. Heat 1 tablespoon oil over medium-high heat in a large oven-safe skillet.
  5. Stir in minced garlic and cook for 20 seconds, or until fragrant.
  6. Add the spinach and cook for 1 minute.
  7. 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.
  8. Remove from heat.
  9. 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.
  10. Wipe down the skillet and set it back on the stovetop; heat remaining oil over medium-high heat.
  11. 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.
  12. 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.

  13. Remove from oven and let stand 5 to 8 minutes.

  14. Serve.
Recipe 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 Facts
Stuffed Pork Chops
Amount Per Serving
Calories 283 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g50%
Cholesterol 82mg27%
Sodium 207mg9%
Potassium 711mg20%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 28g56%
Vitamin A 4300IU86%
Vitamin C 12.6mg15%
Calcium 99mg10%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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