less of cream cheese, and fresh whole spinach (chopped). This would also be great for fish or chicken. I had bought very thick cut boneless pork shops from Costco so following the advice of other reviewers, I briefly put them under the broiler so that the top would be browned and then baked them in a 350 degree oven for about an hour. When the oil is hot but not smoking, carefully place stuffed pork chops in the pan. Bet your kiddos will gobble this one up too. I bake them until the center of stuffing reaches 135 degrees, about 15 to 20 mins. Outstanding recipe. yummmmmmmm these were SO good, especiallyt the stuffing...i love lemon but these were a wee bit too lemony so i would skip the rind next time and the sauce was so good i made a little extra. This was delicious! Your mixture will be a bit thicker, but it’ll still work great. 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.”. Making stuffed pork chops can be tricky. The filling was very tasty. I also baked it instead of broiled. Fill each chop with 1/4 of the filling. We’ve only tested this recipe as directed. I pan-seared the stuffed chops and then finished in the oven at 425 for 15 minutes. I love these porkchops. Place the pork chops on a cutting board and use a sharp knife to cut a pocket into the side of each. For more information about creating a healthy plate, visit www.choosemyplate.gov. I will make this again. We used a very grainy dijon mustard which I think really elevated this dish. I served it with a greek salad (romaine, onion, cucumber, grape tomatoes, kalamata olives, feta, and a lemon/oregano vinagrette) and wheat pilaf with a touch of the same flavors in the pork chops and salad. These were great! They’re soft and buttery, savory and just a bit sweet (thanks to the fresh ricotta). ? Preheat the iron skillet over a medium/high heat. https://www.accidentalhappybaker.com/spinach-stuffed-pork-chops The chops had to be broiled way longer than the recipe stated. I absolutely loved the flavor of the lemon. Stir to combine and set aside. With a flavor reminiscent of creamed spinach stuffed inside a tender, seasoned pork chop, this dinner is sure to please. Bonus points: My kids actually eat spinach when I serve it to them stuffed inside pork! Secure with 2-3 toothpicks. Cook until combined, about 2 more minutes. Grill the pork chops in direct heat for 2-3 minutes until each side gets grill marks. This was delicious! 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! To really make this recipe work best, look for center-cut pork chops with a thin rim of fat on the outside edge. Excellent!! Heat a large nonstick skillet over medium-high heat. Awesome recipe. Makes very tasty pork chops. I also had some kalamata olives and pine nuts, so added those in, which I highly recommend. These baked stuffed pork chops are stuffed with a cream cheese and spinach filling. Ingredients 4 5 oz center cut boneless pork chops I will probably never do another recipe that calls for pork chop "pockets" as these were absurdly difficult and resulted in pieces of thinner meat that became overdone in the time that it took to cook the thicker pieces (chicken would have been easier, or pounding and folding the meat as some others suggested). Eight mins in the broiler was not enough and I ended up baking it at 425 for another 10 mins. These pork chops were absolutely wonderful and fairly simple to make! Place the pork chops in a 9x13 baking dish. You make cooking joyful, will let you know how they turn out . These SPINACH STUFFED PORK CHOPS are a simple meal that’s naturally low carb while still packing in a whole lot of flavor! I give it to all our friends and family! I used frozen spinach, thawed and squeezed dry, or nearly dry. I didn't have any dried tomatoes so I used fresh ones. 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. Hope you enjoy too! OMG this was delicious! Transfer the mixture to a medium bowl. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. I baked the roast then broiled it so the sauce got crusty and was great. They also hold up when reheating the next day if you have left overs - but I recommend cutting up the meat prior to reheating. The stuffing took some time to prepare so I wouldn't ever make them for a weeknight but everyone at the table agreed that this was a repeatable recipe. The pork chops are layered with sun dried tomatoes, fresh spinach leaves and shredded mozzarella cheese, then sealed shut with toothpicks. So easy and tasty. In a skillet, I brown the chops in a little oil over med/high heat for 3 mins on each side. Nutrition Just made this recipe for a weeknight dinner and if you do the prep work ahead of time (i.e. Loved this!! 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. But they're delicious and really take the boring out of pork chops. Would be great for company cause most everything can be done earlier in the day. Easy, very flavorful, beautiful presentation. Ingredients You'll Need Pork chopsOlive oilSalt and pepperFresh spinachButterHeavy creamCream cheese Frugal Tip Pork chops … These pork chops were so delicious! Thinki could put a little stuffing with the mixture for a little texture or. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. And it would work just as well with chicken breasts. TIP: buy thin cut pork chops and then pound out with a mallet; fold to "stuff" (this makes it easier to broil and not have raw pork). That way, you can gently slice and not force your way through. Notify me of followup comments via e-mail. I used fresh spinach, just cooked it with the olive oil and garlic, then drained off the excess water before I added the tomatoes and other ingredients. Turned out great. I think that the feta amount is a tad too much, so next time I would cut it back some. This was quite good. Regarding cooking times, 2 minutes on the second side wasn't enough. Bake, uncovered, for 25 minutes or until pork is cooked to an internal temperature of 145 degrees. Even so we had to nuke the pork in the microwave for 5 minutes. Very tasty with rave reviews from husband. These baked stuffed pork chops should be nice and juicy with the most amazing filling. I served it with savoury mashed sweet potatoes and slices of cucumber and tomatoes. Great recipe. I used fresh spinach which I sautéed with some diced onion before mixing in the sundried tomato and garlic. I, also, used the whipped cream cheese as it was what I had in my fridge. So glad you’re enjoying the recipes! You might recognize this filling from my spinach stuffed chicken! Made this for the family and everybody loved it! They're a bit time consuming for a weeknight, especially because they create a bunch of dishes that have to be washed (and we don't have a dishwasher). I was going to try the breaded pork chops this week, but I really think I might have to do these instead. Greek salad. Love getting your emails; thanks so much. The filling was amazing, I would probably eat it on chips I liked it that much. I made this for New Years Day and I made a boneless pork roast butterflied it and pounded it out stuffed and rolled. I can see how if may have been good with the meat cook more evenly and tenderly but our chops were not stellar... the stuffing turned out okay and I used fresh spinach. It was so good! Delicious! Use care to not splash the oil. This was a hit with everyone. didnt add any of the tomatos
My kids don't like spinach so I didn't stuff theirs, but I did baste them with the mustard sauce and they were still pretty tasty and moist. Very simple to make i followed as stated except i omited the lemon rind as previous comments suggested. Served along side roasted garlic couscous and the rest of the spinach mixture. I am going to try them tonight, they look delicious! Remove from the pan and keep somewhere warm. I baked them at 425 for 25 minutes, since I didn't want to broil. These pork chops are seasoned, browned, and served with a creamy and delicious spinach cream sauce. Mild tasting. I had trouble finding thicker pork chops at the store (how ridiculous is that? Open chops and stuff with spinach mixture. Focus on keeping the knife blade level with the cutting board. https://www.yummly.com/recipes/stuffed-pork-chops-with-spinach-and-cheese This was a quick and easy way to dress up the run of the mill pork chops. I have a video on this page that you can watch for help with that. 232 calories; calories from fat 33%; fat 8.6g; saturated fat 3.4g; mono fat 3.1g; poly fat 0.7g; protein 32.1g; carbohydrates 7.2g; fiber 2.8g; cholesterol 73mg; iron 2.5mg; sodium 640mg; calcium 186mg. I make no claims to the accuracy of this information. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Heat about 2 tablespoons of oil in an oven friendly fry pan on medium high heat. Luckily for me, they’re generally really easy to prepare and these spinach stuffed pork chops are no exception. I skipped the hot pepper as I cannot tolerate spicy foods, they literally close off my throat. This was very very good and I wouldn't hesitate to serve it to guests. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Baked Asparagus: It’s topped off with a little cheese and bacon! Heat the butter and oil in a hot pan and add the chops. I omitted the sun-dried tomato, as I'm not a fan of them. Pierce the meat, then make small strokes, checking regularly with your finger to see how deep the pocket is. But a very delicious recipe and an impressive presentation! Offers may be subject to change without notice. https://www.myrecipes.com/recipe/pork-chops-stuffed-with-feta-spinach Do not overfill them, as the filling will leak out while it is cooking. I brushed the bottom with the mustard/garlic/oregano mixture and broiled for 16 minutes. The sauce that used to baste while cooking adds a great flavor to the meat. I love it. and mixed the spinach with provel, cottage cheese, and cream cheese
It was pretty easy to make and the flavors worked very well together. My boyfriend doesn't like pork chops so we used chicken instead, which was the only change I made to the recipe. I also used fresh spinach vs. frozen. I thougth the lemon added a great, bright flavor. 3. Heat 1 tablespoon oil in large saucepan over medium heat. Lay chops on their bone sides and cut down the middle of the meat side. I must confess that I did make some substitutions due to what I had in my on hand. Then remove the … Perfect and impressive enough to serve to guests. Frankly, I was underwhelmed by this dish. So gooood! Add 2 garlic cloves; sauté 1 minute. Cook the pork in a pan to get a nice brown crust, then transfer the pork to the oven to finish cooking. https://www.tasteofhome.com/recipes/spinach-gouda-stuffed-pork-cutlets Also, would be great with chicken breasts - stuffed & broiled as per the recipee or on the grill with spinach on the side. We felt like the chops were of medium difficulty to prepare. Since I used chicken I cooked the meat for about 10 minutes on each side on the broiler rack. Place on baking sheet or cast iron pan that was been sprayed with cooking oil Place under broiler, 6 or 7 inches from the element, for 6 minutes The chops were beautifully cooked and juicy, not dry the way pork chops can get. Trim chops of visible fat. Too bad we can’t post pix cuz mine looked so good! No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Lightly oil the pork chops and salt and pepper both sides. 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. What a quick and easy meal! Then I transfer chops to the preheated pan in the oven, on a rack in the lower 1/3 of oven. In a small bowl, combine the spinach, cheese, mayonnaise, onion, garlic, seasoned salt and Italian seasonings. Ready in about 40 minutes, these easy, Greek-inspired chops are impressive enough for guests. It heated up well the next day for leftovers too. I served the chops with a greek salad. I remove the chops from the oven and tent loosely with foil for 10 mins. Easy and quick to prepare. this link is to an external site that may or may not meet accessibility guidelines. Close chops, use toothpicks to hold both sides together. Used the George Foreman and the chops browned beautifully and were done in 8 minutes -- probably were done earlier but I didn't check. Brush remaining mixture over pork; broil 2 minutes or until done. The lemon was slightly overwhelming, so next time I'll cut it down and replace the difference with olive oil. Stuff about 1/4 cup spinach mixture into each pocket. Instead of Feta cheese I used some goat cheese, and I added some pine nuts and a little olive oil. It was quite a bit of work to prepare these, but they are very tasty. Overall, it was a good meal and I would make again - enjoy! Also, bring your cutting board to the edge of the counter, place the chop flat on the counter close to the edge, this gives room for your hand. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. A bit time consuming for a weeknight, but easy enough for the weekend. Then, I brine the chops in 6 cups water with 1/4 cup table salt and 3/4 cups brown sugar for 1 hour. Sprinkle evenly over both sides of the pork. For a more well done pork chop, cook to an internal temperature of 155 degrees, followed by a three minute rest. It took longer to cook than stated in the recipe but, I just baked it at 450 after I broiled it until it was cooked through. Decisions…decisions. I used fresh baby spinach instead of the frozen so I just sauteed it down with a little olive oil and the garlic. Maybe on the outside od chops. 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