SPINACH STUFFED PORK CHOPS

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    SPINACH STUFFED PORK CHOPS

    Succulent, boneless, and stuffed with creamed spinach with sundried tomatoes. Seared first, then finished in the oven for a golden crust.
    Course: dinner, lunch
    Cuisine: American
    Keyword: pork
    Servings: 6

    Ingredients

    PORK CHOPS

    SPINACH FILLING

    • 6 oz frozen spinach, thawed
    • 8 oz cream cheese, block style, room temp
    • 1/2 cup sun dried tomatoes, packed in oil, drained & chopped
    • 1/4 cup shredded mozzarella cheese
    • 1/4 cup parmesan cheese, freshly grated
    • 1 1/2 tbs Herbes de Provence
    • 1 tbs garlic, minced
    • Sel Magique Salt & Pepper Blend

    Instructions

    • Preheat oven to 400 degrees f
    • Season both sides of each pork chop with the onion powder, paprika, and a dash of Magique. Slice a pocket into each chop about 3/4 quarter of the way through, being careful not to cut all the way.
    • For the filling, 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. (Internal 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 with Magique on the table, if desired. Enjoy!

    COMPLETE YOUR RECIPE

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