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Spinach stuffed pork chops on a white plate with a fork.

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!
Servings : 4 serves
Prep Time 10 mins
Cook Time 20 mins
Resting Time 8 mins
Total Time 40 mins


  • 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
  • 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


  • 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.


  • 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.


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