Spinach Stuffed Pork Chops

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and nutritious dinner option? Look no further than this mouthwatering spinach stuffed pork chops recipe. Tender and juicy pork chops are filled with a flavorful mixture of spinach, herbs, and cheese, creating a delightful combination of textures and flavors. With just a few simple ingredients and easy steps, you can whip up this impressive dish in no time. Whether you're hosting a dinner party or simply craving a hearty meal, these spinach stuffed pork chops are sure to satisfy your taste buds.

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spinach stuffed pork chops recipe details

Spinach stuffed pork chops recipe, recipe Rating: 4.6
Number of votes:112

I was wanting to get creative one day and this was the product. Enjoy! I do have a couple of tips for you. Use a potato peeler for nice shavings of Parmesan. For the ‘pocket’, cut a slit in the side of the chop. Continue cutting the inside until you hit the bone. Then, make the pocket.
Ready in: 1 hour 35 mins

Ingredients

Serves: 2

• 2 (3/4-1 inch thick) bone-in pork chops
• 1/2 cup soy sauce
• salt and pepper to taste
• Tony Chachere’s(R) seasoning to taste
• 1/2 teaspoon rubbed sage
• 1 tablespoon olive oil
• 1/4 to 1/2 small onion – minced
• 4-6 cloves garlic – minced
• 1 bag fresh spinach
• fresh shaved Parmesan
• hot sauce to taste

Preparation method

Prep: 1 hour | Cook: 35 mins

1. Cut a ‘pocket’ into the pork chops.
2. Marinate the chops with soy sauce, salt, pepper, Tony’s, and sage for 30 minutes.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Heat oil oil in cast iron skillet over medium heat. Add onion and garlic, saute. Add spinach and let wilt. Stir occasionally.
5. Shove a few pieces of Parmesan into pocket. Fill the pocket with spinach mixture. Place a few more Parmesan slices in the pocket and on top of the chop. Place chops in the cast iron skillet. Season with hot sauce.
6. Bake in preheated oven at 400 for 35 minutes or until done. Let rest 5 minutes.