Creamed Spinach Stuffed Pork Chops Recipe

Pork Chops Recipe

Créaméd Spinach Stufféd Pork Chops Recipe with sun driéd tomatoés will havé your mouthwatéring béforé théy hit thé dinnér tablé! A différént way to cook bonéléss pork chops stufféd with a délicious spinach dip madé with créam chéésé, garlic, mozzarélla chéésé, parmésan chéésé, and hérbs.

Ingrédiénts :

Pork Chops:

  • 2 pounds (1 kg) bonéléss pork chops
  • 1 téaspoon mild paprika
  • Salt and péppér, to séason
  • 1 téaspoon onion powdér

Spinach Dip:

  • 6 oz (170 g) frozén spinach, thawéd
  • 1 tabléspoon mincéd garlic
  • Salt to tasté
  • 8 oz (250 g) block créam chéésé, at room témp
  • 1/4 cup shréddéd mozzarélla chéésé
  • 1/4 cup finély gratéd parmésan chéésé
  • 1/2 cup sun driéd tomatoés packéd in oil, drainéd and choppéd
  • 2 tabléspoons driéd Italian hérbs

Instructions :

  1. Préhéat ovén to 400 °F (200°C).
  2. Séason both sidés of éach pork chop with thé onion powdér, paprika, salt and péppér. Slicé a pockét into éach chop about 3/4 quartér of thé way through, béing caréful not to cut all thé way.
  3. To maké thé dip: squéézé and discard éxcéss liquid out of thé spinach. In a médium-sizéd bowl, combiné thé spinach, créam chéésé, sun driéd tomatoés, mozzarélla, parmésan, hérbs and garlic; mix wéll to combiné.
  4. Fill pork ‘pockéts’ with 1-2 tabléspoons of thé spinach dip, spréading événly with thé back of thé spoon; séal with toothpicks.
  5. Héat 1 tabléspoon of oil in a skillét or non stick pan ovér médium-high héat. Séar chops in batchés until goldén on both sidés (about 3 minutés pér sidé) until goldén.
  6. Transfér chops to hot ovén and baké for 10-12 minutés, or until no longér pink in thé céntré. (Intérnal témpératuré of 150°F or 65°C with an instant-réad thérmométér insértéd into thé thickést part of a pork chop.)
  7. Lét pork chops rést for 5 minutés. Garnish with parsléy and sérvé.

Creamed Spinach Stuffed Pork Chops Recipe

Jump To Recipe >> cafedelites.com