Stuffed Pork Chops



Alright…I’ve been good about eating healthy the last few days and now I deserve some pork chops!  I’ve been thinking of doing a stuffed pork chop recipe for ages but never tried it.  I’ve found several recipes online and in a couple of my cookbooks.  But this is the recipe I finally chose (with my usual revisions) because it has a good mix of ingredients and does not involve any frying…perfect.

Look at that pork chop…it’s almost saying “EAT ME!!!”….don’t you think?  This was easy and looked and tasted like it was made by some professional in the kitchen.  Highly recommended. 

Spinach and Cheese Stuffed Pork Chops

2- 5 oz. pork chops, bone-in, about 1.5 in. thick

5 oz. frozen spinach, defrosted and squeezed of its juices

2 oz. shredded cheese of choice (Swiss, Cheddar, Feta, Mex Mix)

drizzle of extra virgin olive oil

1 small onion, minced

1 clove garlic, minced finely

1/4 tsp. sea salt (or depending on how salty your cheese is)

dash or two Italian seasoning

cracked black pepper

1 small can whole button mushrooms

1 tbsp. sugar

1/2 c. red wine (Merlot worked great for me)

1 tbsp.  Andria’s Steak Sauce

Preheat oven to 425F. 

Coat a pan with cooking oil.  Butterfly the chops by cutting a slit about 3/4 of the way horizontally through the chops to form a pocket.  Wipe them dry and set aside.

Combine the cheese, spinach, olive oil, onion, garlic, salt, pepper and Italian seasoning in a bowl.  Mix well using your fingers.

Divide the stuffing into 2 portions and stuff each chop making sure to push down the filling.  Press down on the slit to cover the stuffing as much as possible.

Place the chops in your pan with the mushrooms around it.  Mix the remaining ingredients in a small bowl and pour over the chops and mushroom.

Cover with foil and bake for about 30 minutes.  Take off foil, reduce heat to 375F and bake another 25 minutes or until juices from the chops run clear.

5 Replies to “Stuffed Pork Chops”

  1. ladybug, it’s easy to make..promise! the slit i made on the chops were not even. you can go to your matadero in the palengke and order thick chops. then ask him to trim the fat and skin (for chicharon) and make the pockets for you. from there, it’s just mix and stuff…

    charles, this didn’t go into the oven looking like that. even when it came out, it was no looker. but when i set it on the plate, the stuffing oozed out and suddenly it was pretty!

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