With a flavor reminiscent of creamed spinach stuffed inside a tender, seasoned pork chop, this dinner is sure to please. To really make this recipe work best, look for center-cut pork chops with a thin rim of fat on the outside edge. Alternatively, if you'd rather not stuff the pork chop, you can just simply serve the cheesy spinach-and-kale mixture alongside the pork.

Adam Hickman
Source: EatingWell.com, October 2019

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Recipe Summary

active:
20 mins
total:
40 mins
Servings:
4
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 teaspoons of the oil in a large ovenproof skillet over medium-high. Add spinach and kale to skillet; cook, stirring often, until completely wilted, 2 to 3 minutes. Remove spinach mixture from skillet, and set aside. Whisk together cream cheese, milk and flour in a small bowl. Whisk cream cheese mixture into skillet. Bring to a simmer, whisking constantly and cook, whisking constantly, 20 seconds. Return spinach mixture to skillet, and stir to combine. Stir in shredded mozzarella cheese and cook 30 seconds. Remove from heat; cover to keep warm.

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  • Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/3 cup spinach mixture into each chop. Sprinkle chops with salt and pepper.

  • Preheat oven to 350 degrees F. Wipe skillet clean, and heat remaining 2 teaspoons oil over medium-high; cook 1 side of chops in hot oil 3 minutes. Flip pork over, and transfer to preheated oven. Bake until cheese is melted and a thermometer inserted in thickest part of pork (without touching stuffing) registers 140 degrees F, about 5 minutes. Transfer chops to a platter, and sprinkle with thyme. Let chops rest 5 minutes before serving.

Nutrition Facts

301 calories; protein 36g 72% DV; carbohydrates 7g 2% DV; exchange other carbs 0.5; dietary fiber 1g 4% DV; sugars 2g; fat 14g 22% DV; saturated fat 5g 25% DV; niacin equivalents 18mg 139% DV; vitamin b6 1.1mg 70% DV; sodium 738mg 30% DV; calories from fat 126kcal; percent of calories from carbs 9; percent of calories from fat 42; percent of calories from protein 48; percent of calories from sat fat 15.