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Creamy Spinach Stuffed Pork Chops

Creamy Spinach Stuffed Pork Chops

So everyone knows the  stereotypical pregnancy craving – pickles and ice cream. But, do you think anyone has ever actually craved that combination?? I’ve wanted some interesting combinations, but definitely not that interesting. My cravings usually come in the form of a specific dish and not necessarily bizarre combinations (though I have discovered that ranch and Italian dressing are delicious when combined).

One specific dish that I was craving last week was creamed spinach. When it came down to actually putting my meal plan together, I wanted to mix it up a bit. I decided a sturdy pork chop would be the perfect vehicle for the creamed spinach. Jesse loves pork chops so of course he was excited to see this on the menu, he even went back for seconds so I know he was fan. I liked the way the spinach tasted with the pork, but I have to be honest and admit that the filling was my favorite. 🙂

Creamy Spinach Stuffed Pork Chops

4 thick cut pork chops
salt and pepper
1-2 Tbsp olive oil
3 cups frozen spinach, thawed then excess liquid squeezed out
1/4 cup chopped onion
2 cloves garlic, crushed
1/2 tsp parsley
1/2 tsp basil
1/2 tsp salt
Pepper to taste
4 oz cream cheese
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees. Lightly spray a casserole dish with cooking spray.

Cut a deep pocket in each of the thick cut pork chops. Season the outside generously with salt and pepper. Set aside. To remove excess liquid from the thawed spinach, gather in a clean kitchen towel and squeeze until no more liquid comes out.

In a large skillet over medium-high, heat the olive oil. Add the spinach and onion and saute for about 4 minutes. Add the garlic, seasonings, salt and pepper and cook until fragrant, about 30 seconds-1 minute. Add the cream cheese and stir until melted and combined, then stir in the Parmesan.

Spoon the spinach mixture into the pockets of the pork chops and place in the casserole dish (if you can, stand them up on the thick flat side so the filling is at the top). Bake for 40-45 minutes, or until a meat thermometer reads 145 degrees in the thickest part of the chop.

Serve over rice or mashed potatoes.

 Other tasty pork recipes!

Barbeque Pork Tenderloin Wrapsk
Island Pork Tenderloin
Garlic and Herb Crusted Pork Loin

This Post Has 3 Comments

  1. My cousins craved Cheetos and vanilla ice cream when she was pregnant…similar tastes. She also continued to eat them after she had the baby. Now I thought that was a little weird. This recipe looks delicious. I haven’t had creamed spinach in forever…now I want some!

  2. Kathy

    Hi I am going to try this recipe tonight it looks so yummy! Do you know what the nutrition facts are on this recipe?

  3. Barbara Hust

    Had this recipe tonight for dinner. Absolutely wonderful. Meat was tender and not dry. Even my picky daughter could not stop eating it.

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