Stuffed Pork Chops

By Ellie

4 Person

40 Minutes

283 Calories

Flavor-packed and juicy baked pork chops stuffed with simple spinach and blue cheese filling. A delicious meal for family and friends to enjoy! Pork can be Fried, Fried, roasted; It can also be used to make soup, of course, pork can also be used with a lot of vegetables; Pork tastes and tastes different from recipe to recipe, and you can see which recipe you prefer. This time to share with you about the practice of pork chop, let's take a look!

Ingredients

FOR THE SPINACH FILLING

salt and fresh ground pepper, to taste
1/4 cup crumbled blue cheese
6 oz. baby spinach
3 cloves garlic, minced
2 tbsp. vegetable oil, divided

FOR THE PORK CHOPS

salt and fresh ground pepper, to taste
1 tsp. garlic powder
1 tsp. sweet or smoked paprika
1 pound (4 pork chops, total) bone-in OR boneless pork chops

Method

01

Preheat oven to 400˚F.
02

Insert a sharp paring knife through each pork chop; carefully cut an opening to create a pocket. Don't cut all the way through.
03

Season the pork chops with paprika, garlic powder, salt, and pepper. Set aside.
04

Heat 1 tablespoon oil over medium-high heat in a large oven-safe skillet.
05

Stir in minced garlic and cook for 20 seconds, or until fragrant.
06

Add the spinach and cook for 1 minute.
07

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.
08

Remove from heat.
09

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 are 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 the 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.

Related Tags

Stuffed Pork Chops

4.1

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 283 Kcal
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

FOR THE SPINACH FILLING

salt and fresh ground pepper, to taste

1/4 cup crumbled blue cheese

6 oz. baby spinach

3 cloves garlic, minced

2 tbsp. vegetable oil, divided

FOR THE PORK CHOPS

salt and fresh ground pepper, to taste

1 tsp. garlic powder

1 tsp. sweet or smoked paprika

1 pound (4 pork chops, total) bone-in OR boneless pork chops

03 Method

Step 1

Preheat oven to 400˚F.

Step 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.

Step 3

Season the pork chops with paprika, garlic powder, salt, and pepper. Set aside.

Step 4

Heat 1 tablespoon oil over medium-high heat in a large oven-safe skillet.

Step 5

Stir in minced garlic and cook for 20 seconds, or until fragrant.

Step 6

Add the spinach and cook for 1 minute.

Step 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.

Step 8

Remove from heat.

Step 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.

Step 10

Wipe down the skillet and set it back on the stovetop; heat remaining oil over medium-high heat.

Step 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 are only two pork chops in the skillet.

Step 12

Transfer all the pork chops to the oven and continue to cook for 10 to 12 more 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 the pork chops because you'll end up with tough, dry pork.

Step 13

Remove from oven and let stand 5 to 8 minutes.

Step 14

Serve.

04 Author