Cheesy Kale & Spinach Stuffed Pork Chops

Cheesy Kale & Spinach Stuffed Pork Chops

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From:, October 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 teaspoons canola oil, divided
  • 4 ounces baby spinach (about 4 cups)
  • 3 ounces Lacinato kale, chopped (about 3 cups)
  • 2 ounces ⅓-less-fat cream cheese
  • ⅓ cup whole milk
  • 2 teaspoons all-purpose flour
  • 2 ounces low-fat mozzarella cheese, shredded (about ½ cup)
  • 4 (5 ounce) boneless center-cut pork chops
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon thyme leaves


  • Prep

  • Ready In

  1. 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.
  2. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about ⅓ cup spinach mixture into each chop. Sprinkle chops with salt and pepper.
  3. Preheat oven to 350°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°F, about 5 minutes. Transfer chops to a platter, and sprinkle with thyme. Let chops rest 5 minutes before serving.

Nutrition information

  • Serving size: 1 stuffed pork chop
  • Per serving: 301 calories; 14 g fat(5 g sat); 1 g fiber; 7 g carbohydrates; 36 g protein; 2 g sugars; 0 g added sugars; 738 mg sodium;
  • Carbohydrate Servings: ½

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