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These SPINACH STUFFED PORK CHOPS are a simple meal that’s naturally low carb while still packing in a whole lot of flavor! These stuffed pork chops are easy to prepare and always a hit with friends and family.I don’t know about you, but I love a good pork chop and my whole family does too.
Luckily for me, they’re generally really easy to prepare and these spinach stuffed pork chops are no exception.
Bonus points: My kids actually eat spinach when I serve it to them stuffed inside pork!
My favorite way to get my kids to eat foods they don’t usually love is to pair it with something they’re already a fan of. Works like a charm!
Bet your kiddos will gobble this one up too.
How to make stuffed pork chops:
We’re making spinach stuffed pork chops, so you’ll need cream cheese, chopped fresh spinach, mayonnaise, Parmesan, garlic, and red pepper flakes. This mixture just gets stirred together and then spooned into the chops.
You might recognize this filling from my spinach stuffed chicken!
To make these baked stuffed pork chops, you’ll want to slice a deep pocket into the side of each pork chop. I have a video on this page that you can watch for help with that. It’s really quite simple though!
Drizzle your pork chops with a little oil, season them up with some paprika, garlic powder, onion powder, and salt, and then spoon in the filling.
How long to cook stuffed pork chops:
Preheat your oven to 375 degrees and place your pork chops in a baking dish with a little room in between each chop.
Bake for 20-25 minutes, depending on how done you like your pork chops.
The National Pork Board recommends cooking pork chops to an internal temperature of 145 degrees followed by a three minute rest.
For a more well done pork chop, cook to an internal temperature of 155 degrees, followed by a three minute rest.
These baked stuffed pork chops should be nice and juicy with the most amazing filling. I think you’ll love this easy recipe!
What to serve with baked stuffed pork chops:
Baked Asparagus: It’s topped off with a little cheese and bacon!
Cucumber Tomato Feta Salad: It’s light and refreshing!
Mashed Turnips: Comfort food!
Cauliflower Slaw: An interesting twist!
Cauliflower Mac and Cheese: My daughter couldn’t believe this was made with cauliflower!
Spinach Stuffed Pork Chops
Ingredients
- 24 ounces pork chops
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon paprika
- 1 teaspoon salt divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4 ounces cream cheese softened
- ¼ cup grated Parmesan
- 2 tablespoons mayonnaise
- 1 ½ cups chopped fresh spinach
- 1 teaspoon garlic minced
- ½ teaspoon red pepper flakes
Instructions
- Preheat oven to 375 degrees.
- Place the pork chops on a cutting board and use a sharp knife to cut a pocket into the side of each.
- Drizzle the pork chops with the avocado oil.
- Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the pork.
- Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine.
- Spoon the spinach mixture into each pork chop evenly.
- Place the pork chops in a 9×13 baking dish. Bake, uncovered, for 25 minutes or until pork is cooked to an internal temperature of 145 degrees.
- Rest 3 minutes before serving.
Cathy millison says
Can you use pork chops with bone in?
Karly Campbell says
It would probably be hard to stuff them that way.
Lisa says
Can you make the chops ahead for a meal prep? I would love to try these but I would need to prep them ahead for the week so I can have my hubs bake them for me while I’m on my way home from work!
Karly Campbell says
Yes, they should be fine made ahead for 3-4 days.
Kay says
Excellent! Added some bacon bits to the stuffing! Yum! Will make for company!
Karly Campbell says
Can’t go wrong with bacon! Thanks for sharing!
Amanda says
How thick are your chops, and do you use bone-in or no? I have two 1.5 inch thick bone in chops I’d like to use.
Karly Campbell says
We used boneless pork chops right around 1 1/2 inches thick. 🙂
lisa says
Can these be made in Ninja Foodi?
Karly Campbell says
Hi Lisa! I’m sure they could, but the time and temp may change.
Krista says
Amazing!!! Definitely will be making again! Easy and quick! Thanks for the recipe
Karly Campbell says
Thanks, Krista!
Bill S. says
Karly, I appreciate your emails and one of my favorites is really easy, pork chops stuffed with Pepperidge Farm herb seasoned bread stuffing made the same way you would for a turkey and best on a lower heat outdoor grill – tis the season. Butcher string works well to keep the stuffing inside the pocket.
Karly Campbell says
Sounds delicious! 🙂