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Crispy Stuffed Pork Chops with Spinach and Cheese

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These crispy stuffed pork chops feature a golden crust with a creamy, cheesy spinach filling, perfect for a quick and delicious dinner that impresses family and guests alike.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick (boneless works too)
  • 2 cups fresh spinach, roughly chopped (or thawed and squeezed dry frozen spinach)
  • 4 oz cream cheese, softened
  • ½ cup shredded mozzarella
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • ¼ cup finely chopped onion (optional)
  • 2 tablespoons olive oil
  • 1 cup panko breadcrumbs
  • 1 large egg, beaten
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning or dried oregano (optional)

Instructions

  1. Using a sharp knife, carefully slice a pocket into the side of each pork chop about 3 to 4 inches long without cutting all the way through. Pat dry and season inside and out with salt, pepper, and dried herbs if using.
  2. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Sauté minced garlic and chopped onion until fragrant and translucent, about 2-3 minutes. Add chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
  3. In a bowl, combine the cooked spinach mixture with softened cream cheese, shredded mozzarella, and Parmesan. Mix until creamy and well combined. Season with salt and pepper.
  4. Stuff each pork chop pocket evenly with the filling, pressing gently but not overstuffing. Secure openings with toothpicks if needed.
  5. Set up two shallow bowls: one with beaten egg and one with panko breadcrumbs. Dip each stuffed chop first into the egg, then coat thoroughly with breadcrumbs, pressing lightly to adhere.
  6. Heat remaining olive oil in a skillet over medium-high heat. Cook chops for 4-5 minutes per side until golden brown and crispy. Cook in batches if necessary to avoid overcrowding.
  7. Transfer chops to a baking sheet or oven-safe pan and bake at 375°F (190°C) for 10-12 minutes until internal temperature reaches 145°F (63°C) and cheese is bubbly. Let rest for 5 minutes before serving.

Notes

Use bone-in pork chops for juicier meat. Sauté spinach mixture to avoid watery filling. Use panko breadcrumbs for a lighter, crunchier crust. Don’t overcrowd the pan when browning. Let chops rest after baking for juicy results. For gluten-free, substitute breadcrumbs with almond flour or gluten-free crackers. For dairy-free, use vegan cream cheese and omit Parmesan.

Nutrition

Keywords: pork chops, stuffed pork chops, spinach and cheese, crispy pork chops, easy dinner, weeknight meal, comfort food

Find it online: https://bitefuljoy.com/crispy-stuffed-pork-chops-with-spinach-and-cheese-easy-recipe-for-perfect-dinner/