SPINACH STUFFED PORK CHOPS
These baked stuffed pork chops are stuffed with a cream cheese and spinach filling.
Provided by Karly Campbell
Categories Dinner
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Place the pork chops on a cutting board and use a sharp knife to cut a pocket into the side of each.
- Drizzle the pork chops with the avocado oil.
- Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the pork.
- Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine.
- Spoon the spinach mixture into each pork chop evenly.
- Place the pork chops in a 9x13 baking dish. Bake, uncovered, for 25 minutes or until pork is cooked to an internal temperature of 145 degrees.
- Rest 3 minutes before serving.
Nutrition Facts : Calories 596 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 180 milligrams cholesterol, Fat 42 grams fat, Fiber 1 grams fiber, Protein 48 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 pork chop, Sodium 878 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
SPINACH STUFFED PORK CHOPS
Creamed Spinach Stuffed Pork Chops with sun dried tomatoes will have your mouthwatering before they hit the dinner table! A different way to cook boneless pork chops stuffed with a delicious spinach dip made with cream cheese, garlic, mozzarella cheese, parmesan cheese and herbs.
Provided by Karina
Categories Dinner
Number Of Ingredients 12
Steps:
- Preheat oven to 400 °F (200°C).
- Season both sides of each pork chop with the onion powder, paprika, salt and pepper. Slice a pocket into each chop about 3/4 quarter of the way through, being careful not to cut all the way.
- To make the dip: squeeze and discard excess liquid out of the spinach. In a medium-sized bowl, combine the spinach, cream cheese, sun dried tomatoes, mozzarella, parmesan, herbs and garlic; mix well to combine.
- Fill pork 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon; seal with toothpicks.
- Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear chops in batches until golden on both sides (about 3 minutes per side) until golden.
- Transfer chops to HOT oven and bake for 10-12 minutes, or until no longer pink in the centre. (Internal temperature of 150°F or 65°C with an instant-read thermometer inserted into the thickest part of a pork chop.)
- Let pork chops rest for 5 minutes. Garnish with parsley and serve.
Nutrition Facts : Calories 338 kcal, Carbohydrate 9 g, Protein 44 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 111 mg, Sodium 502 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SPINACH STUFFED PORK CHOPS
Golden browned pork chops stuffed with a creamy and savory spinach and cheese filling. Easy enough for every day, fancy enough for guests.
Provided by Amy D
Categories Main Dish
Time 20m
Number Of Ingredients 9
Steps:
- 1. Using a sharp knife, cut a pocket into the center of each pork chop. Do not cut completely through the chops. 2. Squeeze as much of the liquid from the thawed spinach as possible. In a mixing bowl, combine the drained spinach, cream cheese, Asiago cheese, sun dried tomatoes, and garlic. 3. Stuff each pork chop evenly with the spinach and cheese filling. Generously season the outside of each pork chop with salt and pepper. 4. Heat 2 Tablespoons of olive oil in a large skillet over medium high heat. Add the pork chops and cook for 4-5 minutes on each side until the pork chops are golden browned and have reached an internal temperature of 145 F when checked with a meat thermometer.
PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
- Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
- In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
- Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
PORK LOIN STUFFED WITH SPINACH
Pork loin stuffed with spinach, onion, garlic and bread crumbs, basted in a fabulous sweet sauce.
Provided by MMCGUINNESS
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 2h25m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
- In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 356.9 calories, Carbohydrate 12.3 g, Cholesterol 117.7 mg, Fat 13.4 g, Fiber 1.5 g, Protein 45 g, SaturatedFat 3.4 g, Sodium 583.9 mg, Sugar 4.9 g
GOUDA AND SPINACH STUFFED PORK CHOPS
This turned out absolutely delicious! It's become a much requested dinner - and is fairly easy to make!
Provided by moonshine7015
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with cooking spray.
- Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with spinach, and then with cheese.
- Place panko crumbs in a shallow dish. Coat each chop with a thin layer of horseradish, and then roll in crumbs. Arrange chops in prepared baking dish. Sprinkle with Creole seasoning to taste.
- Bake in preheated oven for 45 minutes, or until brown and crispy.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 23.8 g, Cholesterol 119.2 mg, Fat 25.5 g, Fiber 2.1 g, Protein 38.8 g, SaturatedFat 12.8 g, Sodium 857.9 mg, Sugar 2 g
SPINACH-STUFFED PORK TENDERLOIN
Here's my favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling. Just follow the directions and refer to the how-to-photos.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 248 calories, Fat 12g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 588mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.
PORK CHOPS AND CREAMY SPINACH RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, spinach, cream cheese, salt, pepper, thick-cut pork chops, mashed potato
Provided by Lucia Plancarte
Categories Dinner
Yield 5 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a medium pan over medium heat. Add the onion and sauté until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the spinach and cool until wilted.
- Add the cream cheese and stir until melted. Season with salt and pepper. Remove the pan from the heat and let cool.
- Make a slit on the side of each pork chop to make a pocket, but do not cut all the way through.
- Fill the pork chops with the spinach mixture. Season with salt and pepper on both sides.
- Heat a drizzle of olive oil in a large pan over medium-high heat. Working in batches, sear the pork chops until golden brown on both sides. Transfer to a baking sheet.
- Bake the pork chops for 20 minutes, or until cooked through.
- Serve the pork chops with mashed potatoes.
- Enjoy!
Nutrition Facts : Calories 595 calories, Carbohydrate 4 grams, Fat 47 grams, Fiber 1 gram, Protein 38 grams, Sugar 1 gram
LEEANNE'S SPINACH STUFFED PORK CHOPS
Make and share this Leeanne's Spinach Stuffed Pork Chops recipe from Food.com.
Provided by BeachGirl
Categories Spinach
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Spray pan with non-stick cooking spray and saute garlic and onions.
- FILLING: Squeeze spinach to remove as much moisture as possible.
- In a small bowl, combine the spinach, cheese, mayonnaise, onion, garlic, seasoned salt and Italian seasonings.
- Trim chops of visible fat.
- Cut a slit about 3/4 of the way horizontally through the pork chops to form a pocket.
- Fill each chop with 1/4 of the filling.
- Press down on all sides of chops to enclose filling, although some may still show.
- BAKING WITH SAUCE: Place stuffed pork chops in bottom of baking dish.
- Place mushrooms in pan around the pork chops.
- Mix the liquid sauce ingredients together and pour over the chops and mushrooms.
- Cover and bake 20 minutes.
- Reduce heat to 375 degrees.
- Uncover and bake an additional 20 minutes or until piping hot.
SAVORY STUFFED PORK CHOPS
Who would ever guess baked stuffed pork chops could be so simple? Baby spinach and stuffing mix are the secrets to this elegant recipe. -Rebecca Nossaman, Ballwin, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Using a sharp knife, cut a pocket in each pork chop. In a large skillet, saute onion in butter until tender. Add spinach; cook until wilted. Stir in the stuffing mix, sour cream and sage. , Fill each chop with about 1/3 cup stuffing mixture; secure with toothpicks if necessary. Place on a greased 15x10x1-in. baking pan. Sprinkle with lemon pepper. , Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Discard toothpicks.
Nutrition Facts : Calories 320 calories, Fat 21g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 535mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
STUFFED PORK CHOPS WITH RICOTTA AND SPINACH
This is an amazing recipe. Very very tasty with a sliced fennel sauce. I reccomend it for a special dinner at home. This recipe is from chef G. Garvin. I highly reccomend it.
Provided by Rev.CCJ
Categories Spinach
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- In a sauté pan melt better and 1 tablespoon of oil over medium-high heath. Add 2 tablespoons each of garlic and shallot, sauté until soft. Toss in the spinach; cook until wilted. Remove from pan to bowl and let cool.
- Finely chop spinach; return to bowl. Add 1 teaspoon of salt and pepper, the remaining garlic and shallot, and the Parmesan and ricotta cheeses. Mix well.
- Season chops on both sides with remaining salt and pepper: pat seasonings into meat. In a sauté pan heath 1/4 cup of the oil over medium-high heat. Brown chops on both sides in hot oil until golden brown. Remove from pan. Lay chops on their bone sides and cut down the middle of the meat side. Open chops and stuff with spinach mixture. Close chops, use toothpicks to hold both sides together. Tuck spinach back in with a fork if necessary.
- Coat a baking sheet with the remaining 2 tablespoons of olive oil. Place chops on prepared backing sheet. Back for 25 to 30 minutes or until cooked well.
Nutrition Facts : Calories 572.8, Fat 47.9, SaturatedFat 14.3, Cholesterol 103.7, Sodium 1430.8, Carbohydrate 7, Fiber 2.8, Sugar 0.6, Protein 30.4
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