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. Source: EatingWell.com, October 2019

Adam Hickman


Ingredient Checklist


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.

  • 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; 14 g total fat; 5 g saturated fat; 738 mg sodium. 7 g carbohydrates; 1 g fiber; 2 g sugar; 36 g protein; 18 mg niacin equivalents; 1 mg vitamin b6;