Home ยป Recipes ยป Dinner ยป Pork ยป Spinach Stuffed Pork Chops
A close up of a plate of food

Spinach Stuffed Pork Chops

spinach stuffed pork chops

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. 

Cooked spinach stuffed pork chops on a white plate.

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!

filling for spinach stuffed pork chops.

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.

Raw spinach stuffed pork chops on a wooden cutting board.

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!

A close up of a stuffed pork chop on a white plate.

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 chop and a salad on white plate.

Follow me on social for more recipe ideas & inspiration!

A close up of a plate of food

Spinach Stuffed Pork Chops

These baked stuffed pork chops are stuffed with a cream cheese and spinach filling.

Yield 4 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 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


  1. Preheat oven to 375 degrees.
  2. Place the pork chops on a cutting board and use a sharp knife to cut a pocket into the side of each.
  3. Drizzle the pork chops with the avocado oil.
  4. 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. 
  5. 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.
  6. Spoon the spinach mixture into each pork chop evenly.
  7. Place the pork chops in a 9x13 baking dish. Bake, uncovered, for 25 minutes or until pork is cooked to an internal temperature of 145 degrees.
  8. Rest 3 minutes before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 4 Serving Size: 1 pork chop
Amount Per Serving: Calories: 596Total Fat: 42gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 180mgSodium: 878mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 1gProtein: 48g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

Want To Save This Recipe?

43 thoughts on “Spinach Stuffed Pork Chops”

  1. Michelle Weatherstone

    I’m guessing 15 grams of protein for a 6 oz pork chops has to be a huge mistake

    1. Karly Campbell

      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. ๐Ÿ™‚

  2. My 2nd time making this!! Just delicious…so ,happy this wasnโ€™t breaded and fried Keep these great healthy recipes coming.. my whole family enjoyed.

    1. Karly Campbell

      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.

  3. Susan L. Monahan

    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!


    We love this dinner! It is great! I give it to all our friends and family! You can use this recipe for chicken too.

  5. 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!

  6. Ummmmm yes! It was so good! I ate most of the stuffing with bread while eating for my hunny!

  7. 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

  8. 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!

  9. Terrie Falkenstein

    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.

  10. Thinki could put a little stuffing with the mixture for a little texture or. Maybe on the outside od chops. ?

    1. Michelle Weatherstone

      There’s no way there’s only 15 gram protein in a 6 oz stuffed pork chop

      1. Karly Campbell

        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. ๐Ÿ™‚

  11. OMG this was delicious! I followed the recipe exactly and my husband said it looked just like the picture. Too bad I didnโ€™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!

  12. 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 ๐Ÿ™‚

  13. 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!

  14. 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.

  15. Any idea if you can use something other than mayo for this? I can’t have the egg ๐Ÿ™

    1. Karly Campbell

      You can just leave it out! Your mixture will be a bit thicker, but it’ll still work great. ๐Ÿ™‚

Leave a Comment

Your email address will not be published. Required fields are marked *

Skip to Recipe
Scroll to Top