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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.
Michelle Weatherstone says
I’m guessing 15 grams of protein for a 6 oz pork chops has to be a huge mistake
Karly Campbell says
Yep, sorry about that! Just updated the nutrition information. It’s all calculated automatically and sometimes it gets wonky and I don’t catch it. It’s 48g protein. 🙂
Ingrid says
My 2nd time making this!! Just delicious…so ,happy this wasn’t breaded and fried Keep these great healthy recipes coming.. my whole family enjoyed.
Karly Campbell says
Thanks, Ingrid!
Marsha says
Can you use thick bone in pork chops? Would cooking time and temperature be different?
Karly Campbell says
We’ve only tested this recipe as directed. You could likely use bone in pork chops, but they’ll be harder to stuff, because of the bone. I’m not sure how the cook time will differ.
Susan L. Monahan says
Oops that should say reduced fat ruffles potato chips!
Susan L. Monahan says
I made this tonight and they are outstanding! While I was waiting I grabbed reduced that Ruffles potato chips and ate a couple tablespoons of the extra stuffing and it was so yummy as well!
Karly Campbell says
So glad you enjoyed the recipe, Susan!
JULIE A MERCALDI says
We love this dinner! It is great! I give it to all our friends and family! You can use this recipe for chicken too.
Karly Campbell says
Thanks, Julie!
Cheryl C says
These pork chops were so delicious! Normally when we try cooking pork chops they are so dry but these were juicy and tender. Thank you I will definitely be checking out your other recipes!
Karly Campbell says
Love to hear that! 🙂
Alwhale says
Ummmmm yes! It was so good! I ate most of the stuffing with bread while eating for my hunny!
Alwhale says
Waiting not eating for my honey
Piper says
These are delicious!! I think I’m going to wrap them in bacon next time to add some crunch. Can’t wait to eat these again
Lisa says
I had to use thin chops but I used two and made them like a sandwich. I also used American cheese instead of Cream cheese and they were awesome! Too bad we can’t post pix cuz mine looked so good!
Terrie Falkenstein says
You have the most fabulous recipes for pork chops and this one is the best. I also love the pork chops in Dijon sauce and have used the air fryer pork chops & broccoli several times. I was going to try the breaded pork chops this week, but I really think I might have to do these instead. Decisions…decisions. Thanks for all the great recipes.
Karly Campbell says
Thanks, Terrie! So glad you’re enjoying the recipes!
Laura says
Thinki could put a little stuffing with the mixture for a little texture or. Maybe on the outside od chops. ?
Karly Campbell says
Do you mean like turkey stuffing? I’m not sure how that’d work.
Rebecca Jones says
Delicious, very quick and easy, would definitely recommend !
Michelle Weatherstone says
There’s no way there’s only 15 gram protein in a 6 oz stuffed pork chop
Karly Campbell says
Oh you’re right. It looks like the nutrition calculator wasn’t taking the weight of the pork chops into account. I just ran it manually and came up with 48g protein. 🙂
Judith says
OMG this was delicious! I followed the recipe exactly and my husband said it looked just like the picture. Too bad I didn’t think to take a photo before we devoured it. The chops were beautifully cooked and juicy, not dry the way pork chops can get. I served it with savoury mashed sweet potatoes and slices of cucumber and tomatoes. It was a very filling and pretty to look at. Thank you Karly, this one is a keeper!
Karly Campbell says
That’s great! Glad it was a hit! 🙂
Judi says
I just happened to buy a couple of pork chops today and was just going through my emails and there your recipe is !! I am going to try them tonight, they look delicious! Love getting your emails; thanks so much. You make cooking joyful, will let you know how they turn out 🙂
Karly Campbell says
Thanks, Judi! Hope you enjoy!
Brenda says
This was a quick and easy way to dress up the run of the mill pork chops. Fast, easy and tasty. Will definitely make them again!
Stephanie Kelley says
This was really good. I will be making them again 🙂
Carla says
Loved the stuffed pork chop recipe. My husband is gluten intolerant so this was much enjoyed by him as well as it was for me and he is not a “spinach lover.”.
I must confess that I did make some substitutions due to what I had in my on hand. I used frozen spinach, thawed and squeezed dry, or nearly dry. I, also, used the whipped cream cheese as it was what I had in my fridge. I skipped the hot pepper as I cannot tolerate spicy foods, they literally close off my throat. Nevertheless, the Spinach Stuffed Pork Chops were a big hit and I shall make these again.
Patty says
Wow this is so good. Will serve it again and again. Thanks Karley
Karly Campbell says
Yay! Glad you enjoyed!
Alli says
Any idea if you can use something other than mayo for this? I can’t have the egg 🙁
Karly Campbell says
You can just leave it out! Your mixture will be a bit thicker, but it’ll still work great. 🙂