Best Stuffed Pork Chops in the Oven
My stuffed pork chops in the oven look fancy but are actually quite simple to make! This is a great recipe to prepare in advance, and it also reheats well so any leftovers can be enjoyed later. My family loves serving these pork chops with simple veggie dishes.
Ingredients
- 4 thick-cut pork chops 1.25–1.5 inches
- 2 Tablespoon olive oil or vegetable oil
Seasoning Mix
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Spinach–Cream Cheese Stuffing
- 8 ounces block cream cheese softened
- ½ cup Mozzarella cheese grated
- 12 ounces frozen spinach thawed and squeezed dry
- 1 ½ teaspoons seasoning mix
Instructions
- Preheat the oven to 375 degrees F. Use a sharp knife to cut a slanted pocket along the side of each chop, stopping about ½ inch from the other edge. Brush both sides with oil.
- In a bowl, combine cream cheese, Mozzarella, drained spinach, and 1 ½ teaspoons of the seasoning mix. Mix until it’s smooth and cohesive.
- Spoon the filling into each pocket generously but carefully. Don't overstuff; leave some room so the meat can close around the filling.
- Rub the remaining seasoning all over both sides of each pork chop.
- (Optional step) Use toothpicks or kitchen twine to seal the opening of each stuffed chop, ensuring the filling stays inside during baking.
- Place the stuffed chops in a casserole dish with some space between them. Bake them for 35–40 minutes or until their internal temperature reaches 145 degrees F.
Notes
- When using frozen spinach, thaw it and then squeeze it dry. If using fresh, saute it first, then drain off any liquid in the pan. Any excess moisture will make the filling soggy.
- Use toothpicks or kitchen twine to seal the opening of each stuffed chop. While this step is optional, it helps keep the filling inside each pocket.
- Tenting with foil keeps the pork chops from browning too quickly. It’s important to tent loosely so moisture can escape, or the chops will steam instead.
- An instant read meat thermometer helps check for doneness without having to guess!
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat leftovers in the oven at 300 - 325 degrees F for about 10-15 minutes, or in the air fryer.
Nutrition
Calories: 406kcalCarbohydrates: 11gProtein: 44gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 108mgSodium: 1196mgPotassium: 1018mgFiber: 4gSugar: 4gVitamin A: 10383IUVitamin C: 5mgCalcium: 425mgIron: 3mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!