Stuffed Pork Chops Recipe

These stuffed pork chops feature a creamy mozzarella, sun-dried tomato, and spinach filling and cook up in less than 25 minutes. Watch how I make this in my kitchen in the video below!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 358kcal

Author Arman Liew

Ingredients

4 pork chops boneless
2 tablespoons olive oil divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Italian seasoning
1 cup mozzarella cheese shredded
1/2 cup sun dried tomatoes chopped
2 cups spinach chopped

Instructions

Preheat the oven to 190C/375F.
Use a sharp knife to cut a pocket in each pork chop by slicing horizontally into the meat. Make the pocket as large as possible without cutting through the other side.
Rub one tablespoon of olive oil over each pork chop, then season all sides of the pork with salt, pepper, and Italian seasonings.
In a mixing bowl, combine the cheese, sun-dried tomatoes, and spinach. Stuff them into each pork chop.
Heat the remaining olive oil in a large skillet over medium-high heat. Add the stuffed pork chops to the skillet and cook for 2-3 minutes on each side or until they are browned.
Place the skillet in the oven and cook for 25 minutes or until fully cooked (internal temperature of 145°F) and the cheese is nicely melted.
Let the stuffed pork rest for 5 minutes before serving.

Video

Notes

Storage. Leftovers can be stored in the fridge for up to 4 days, frozen in a freezer-safe bag for up to 4 months, or reheated in a baking dish or skillet.
You can add different veggies to the stuffing mixture, such as mushrooms, diced celery, chopped onion, or even chopped cauliflower.
Use different cheeses, like Gouda, Parmesan cheese, or Cheddar cheese.

Nutrition