Enjoy a mouthwatering meal with these juicy, flavor-packed stuffed pork chops filled with a simple blend of spinach and blue cheese. It’s a delicious dish that’s sure to impress both family and friends!
Forget dry pork chops because this easy Stuffed Pork Chops recipe will change the way you think about this popular protein. Filled to the brim with a cheesy spinach concoction, they’re low in carbs, Keto-friendly, and surprisingly easy to whip up with just one skillet. While these particular chops get a flavorful boost from a quick sear on the stovetop before being finished in the oven, if you’re a fan of the air fryer method, be sure to check out my recipe for air fryer pork chops.
These chops are tender, full of flavor, and can be on your table in just 30 minutes—an ideal option for a hassle-free weeknight dinner or to impress your guests.
Ingredients You Will Need
- Pork Chops: You can use bone-in or boneless, but you will need to adjust the cooking time. Bone-in takes longer to cook through.
- Sweet or Smoked Paprika: Adds sweet or smoky notes. Chili powder is a good alternative.
- Garlic Powder: Brings a rich garlic flavor without the bulk of fresh garlic.
- Salt and Black Pepper: Basic seasonings to enhance overall flavor.
- Vegetable Oil: Used for sautéing and searing. You could also use Olive oil or avocado oil.
- Garlic, Minced: This can be substituted with more garlic powder or even shallots.
- Baby Spinach: Used as a base for the filling.
- Crumbled Blue Cheese: Offers a tangy creaminess to the filling. Feel free to use feta cheese or goat cheese instead.
How To Cook Stuffed Pork Chops
- First, you will want to cut a pocket in each 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 an oven-safe skillet, heat some oil, and add minced garlic. Stir in the spinach and cook for 1 minute. Stir in crumbled bleu cheese and continue to cook for 1 more minute, or until the 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.
- Place the skillet in the oven for about 10 to 12 minutes, or until the 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 These 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.
Serving Suggestions
To perfectly complement your stuffed pork chops, consider pairing them with a fresh Spinach Blackberry Salad. A simple Asian Cucumber Salad can add a crisp, refreshing touch to your meal, offering a light counterpoint to the richness of the pork. For something a bit more indulgent, Cheesy Grilled Asparagus is incredible. To round off dinner, a serving of Creamy Mashed Cauliflower provides all the comfort of traditional mashed potatoes but in a lighter way.
How To Store Leftovers
- Store completely cooled pork chops in an airtight container and keep in the fridge for up to 4 days or in the freezer for 2 to 3 months.
More Easy Pork Chop Recipes
Stuffed Pork Chops
Ingredients
- 4 bone-in OR boneless pork chops
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon garlic powder
- salt and fresh ground pepper, to taste
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 6 ounces baby spinach
- ¼ 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
Nutrition
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.
