Veggie Stuffed Pork Chops
Elevate your dinner routine with these delectable Veggie Stuffed Pork Chops, a perfect balance of hearty flavor and wholesome ingredients. Tender, juicy bone-in pork chops are carefully seasoned and filled with a savory stuffing made from baby spinach, cremini mushrooms, red bell pepper, and onions, all melded together with creamy cheeses and fresh parsley. The result is a burst of flavors in every bite, with the stuffing adding a delightful combination of creaminess and earthy vegetables. A quick pre-sear locks in moisture, while a gentle bake finishes these stuffed pork chops to perfection. Ready in just under an hour, this impressive yet approachable dish is ideal for a family dinner or your next special occasion. Pair it with a crisp green salad or roasted potatoes for a complete, satisfying meal.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops (1-inch thick)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 0.5 teaspoons paprika
- 2 cups baby spinach
- 1 cup cremini mushrooms, finely chopped
- 0.5 cup red bell pepper, finely diced
- 0.25 cup onion, finely chopped
- 2 cloves garlic cloves, minced
- 0.25 cup cream cheese, softened
- 0.25 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops on both sides with salt, black pepper, garlic powder, and paprika. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
Add the garlic, mushrooms, red bell pepper, and baby spinach to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the vegetables are softened and most of the moisture has evaporated.
Remove the skillet from heat and let the vegetable mixture cool slightly. Once cooled, stir in the cream cheese, parmesan cheese, and parsley. Mix until well combined.
Using a sharp knife, carefully make a deep pocket in the center of each pork chop without cutting all the way through. Be sure to create a large enough cavity to hold the stuffing.
Stuff each pork chop with the vegetable mixture, pressing it in gently to fill the pocket. Secure the opening with toothpicks to keep the stuffing inside during cooking.
In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the stuffed pork chops on each side for 2-3 minutes until golden brown.
Transfer the seared pork chops to a baking dish and place in the preheated oven. Bake for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Remove the pork chops from the oven and let them rest for 5 minutes before serving.
Carefully remove the toothpicks and serve the veggie stuffed pork chops warm. Enjoy!
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.5 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 803 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
