Creamed Spinach Stuffed Pork Chops

When you’re craving a different way to cook boneless pork chops for an extra special meal — or a simple dinner with family and friends — spinach stuffed pork chops never fail to impress!

STUFFED PORK CHOPS

Succulent stuffed pork chops is your answer to another simple dinner. Seared first to get an irresistible golden crust and finished off in the oven ensures juicy pork chops every time. A delicious spinach dip made with cream cheese, garlic, mozzarella cheese, parmesan cheese and herbs in every mouthful with flavourful pork — they will all be begging you for this one! Inspired by our popular spinach artichoke dip stuffed chicken breasts!

HOW TO COOK STUFFED PORK CHOPS

First, make sure you’re using boneless pork chops for the best results and easier preparation. Having said that, you can use bone-in chops if that’s all you have on hand, slicing your pockets around the bone (depending on the type of bone-in chop you’re using). Season each pork chop with seasonings all over, then slice a pocket into each chop being careful not to cut all the way through. Stuff pork chops with 1-2 tablespoons of the spinach dip and seal with toothpicks.

HOW LONG TO COOK STUFFED PORK CHOPS

Sear your stuffed pork chops until golden for about 2-3 minutes each side, then bake them in the oven for about 10-12 minutes, OR until cooked through and no longer pink in the middle.

TEMPERATURE:

Baked stuffed pork chops need to be cooked until an internal temperature reaches 150°F (or 65°C). The easiest way to read the temperature is to insert a thermometer into the thickest part of a pork chop. As soon as the ideal temp is reached, let chops rest for a good 5 minutes to allow to juices to recirculate back into the meat before serving.