Creamed Spinach Stuffed Pork Chops with sun-dried tomatoes will have your mouth watering before they even reach the dinner table! Juicy pork chops stuffed with spinach, garlic, and cheese are the perfect way to turn a simple cut of meat into something extra special.
When you’re craving a different way to cook boneless chops for a family dinner or a meal to impress guests, this easy stuffed pork chop recipe is always a winner. Comforting, flavorful, and surprisingly simple to prepare, pork chops with spinach are proof that weeknight dinners don’t have to be boring.
- What Makes This Recipe So Good
- What Goes Into Spinach Stuffed Pork Chops
- How To Make Spinach Stuffed Pork Chops
- Recipe FAQ’s
- Spinach Stuffed Pork Chops Recipe
What Makes This Recipe So Good
These Spinach Stuffed Pork Chops are packed with flavor yet easy enough for a weeknight dinner. The creamy spinach filling with sun-dried tomatoes and garlic melts right into the meat, turning ordinary boneless chops into something you’d expect at a restaurant. It’s an easy stuffed pork chop recipe that feels fancy without taking all night to make.
The best part is how versatile they are. Pork chops stuffed with spinach pair beautifully with pasta, rice, or even roasted vegetables, making them a go-to meal for family dinners or special occasions. Juicy, savory, and comforting, these pork chops with spinach will quickly become one of your favorite ways to cook pork.
What Goes Into Spinach Stuffed Pork Chops
This recipe keeps it simple with everyday ingredients, but the filling is what really makes these pork chops shine. The combination of spinach, creamy cheeses, and sun-dried tomatoes adds rich flavor and texture that elevates the whole dish.
- Boneless Pork Chops: Thick-cut pork chops are perfect for stuffing and stay juicy while baking.
- Spinach: Using thawed frozen spinach makes prep quick and easy while giving the filling a hearty, veggie-packed base.
- Cream Cheese: Softened cream cheese creates the creamy, decadent stuffing that holds everything together. I always go with Philadelphia Cream Cheese because it gives the filling that smooth, rich texture I love.
- Sun-Dried Tomatoes: Chopped sun-dried tomatoes bring a tangy-sweet burst of flavor that balances the richness of the cheese and meat.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Spinach Stuffed Pork Chops
- Preheat The Oven: Set your oven to 400°F (200°C) so it’s ready to finish cooking the pork chops after searing.
- Season The Pork: Sprinkle both sides of the pork chops with onion powder, paprika, salt, and pepper for a flavorful crust.
- Slice The Pockets: Carefully cut a pocket into each chop about three-quarters of the way through, making sure not to slice all the way.
- Prepare The Filling: Squeeze out liquid from the spinach, then mix it with cream cheese, sun-dried tomatoes, mozzarella, parmesan, herbs, and garlic until combined.
- Stuff The Pork Chops: Spoon 1–2 tablespoons of the spinach mixture into each pocket, spreading it evenly and securing with toothpicks.
- Sear The Chops: Heat oil in a skillet over medium-high heat and sear the stuffed chops in batches for about 3 minutes per side until golden.
- Bake Until Done: Transfer the chops to the hot oven and bake for 10–12 minutes, or until they reach 150°F (65°C) inside.
- Rest And Serve: Let the pork chops rest for 5 minutes before removing toothpicks, garnishing with parsley, and serving.
For a colorful and fresh side, One Pot Orzo Primavera is a wonderful match. The light pasta with tender vegetables balances the richness of pork chops stuffed with spinach, giving you a meal that feels hearty but not heavy. Want a complete meal? Try the BEST Homemade Buttery Herb Stuffing and impress your whole table.
If you’d like to round it out further, a bowl of Creamy Roasted Tomato Basil Soup adds comfort and acidity to the plate, while a chilled Garlicky Herb Red Potato Salad brings brightness and texture. Together, these sides turn this easy stuffed pork chop recipe into a well-rounded dinner you’ll keep coming back to.
Looking for the perfect side? My Sweet Potato Bun Cheese Dip is a breathtaker.
The key is to sear the pork chops first, then finish them in the oven. This locks in moisture and keeps the filling creamy without drying out the meat.
Baked stuffed pork chops need to be cooked until an internal temperature reaches 150°F (or 65°C). The easiest way to read the temperature is to insert a thermometer into the thickest part of a pork chop.
This recipe works beautifully with chicken breasts. Just slice a pocket, stuff with spinach filling, and bake until the chicken reaches 165°F (74°C).
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IngredientsUSMetric1x2x3x
PORK CHOPS:
- ▢ 2 pounds boneless pork chops
- ▢ 1 teaspoon onion powder
- ▢ 1 teaspoon mild paprika
- ▢ 1 pinch salt to season
- ▢ 1 pinch pepper
SPINACH DIP:
- ▢ 6 oz frozen spinach thawed
- ▢ 8 oz block cream cheese at room temp
- ▢ 1/2 cup sun dried tomatoes packed in oil drained and chopped
- ▢ 1/4 cup shredded mozzarella cheese
- ▢ 1/4 cup parmesan cheese finely grated
- ▢ 2 tablespoons dried Italian herbs
- ▢ 1 tablespoon garlic minced
- ▢ 1 pinch salt to taste
Instructions
- 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. (I nternal 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Spinach Stuffed Pork Chops
Ingredients
PORK CHOPS:
- 2 pounds boneless pork chops
- 1 teaspoon onion powder
- 1 teaspoon mild paprika
- 1 pinch salt to season
- 1 pinch pepper
SPINACH DIP:
- 6 oz frozen spinach thawed
- 8 oz block cream cheese at room temp
- 1/2 cup sun dried tomatoes packed in oil drained and chopped
- 1/4 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese finely grated
- 2 tablespoons dried Italian herbs
- 1 tablespoon garlic minced
- 1 pinch salt to taste
Instructions
- 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. (I nternal 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.
Notes
Nutrition
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