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


Recipe Summary

40 mins
20 mins


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

1 stuffed pork chop
301 calories; protein 36g; carbohydrates 7g; dietary fiber 1g; sugars 2g; fat 14g; saturated fat 5g; niacin equivalents 18mg; vitamin b6 1.1mg; sodium 738mg; calories from fat 126kcal.