Creamed Spinach Stuffed Pork Chops
In today’s fast-paced world, finding a delicious, healthy meal that doesn’t take hours to prepare can feel like a culinary treasure hunt. But with our Creamed Spinach Stuffed Pork Chops recipe, you’ve struck gold. This one-pan wonder is not just rich in flavor but also quick and easy to make, making it the perfect choice for those busy weeknights when you’re short on time but still want a satisfying, home-cooked meal.
Why These Creamed Spinach Stuffed Pork Chops Are So Delicious
This dish is a delightful blend of tender pork chops stuffed with creamy, garlicky spinach. It’s a comforting, hearty meal that’s sure to please even the pickiest eaters. And with a total prep and cook time of just 30-35 minutes, it’s a speedy solution for those hectic weekday dinners.
PinIngredients
To whip up this flavorful feast, you’ll need boneless pork chops, salt, black pepper, extra virgin olive oil, fresh garlic, fresh spinach, cream cheese, sour cream, and organic, sugar-free chicken broth.
- 4 boneless pork chops 1″ thick
- salt and black pepper to taste
- 2 tbsp extra virgin olive oil divided
- 3 cloves fresh garlic finely minced
- 12 oz fresh spinach rinsed and dried
- 4 oz cream cheese softened and divided
- 2 tbsp sour cream
- 1 cup organic sugar-free chicken broth
How to Make It
Start by cutting a pocket into each pork chop, being careful not to cut all the way through. Season the pork chops with salt and black pepper and set aside.
Next, heat some olive oil and garlic in a large, high-sided skillet. Once the garlic turns fragrant and golden brown, add the fresh spinach, cooking until it wilts. Stir in most of the cream cheese and sour cream until the spinach is coated and the cheese has melted. Season to taste, then remove from the heat.
Once cooled slightly, stuff each pork chop with an equal amount of the creamed spinach. Then, using the same skillet, cook the stuffed pork chops until browned and cooked through. Remove the pork chops from the skillet, cover to keep warm, and set aside.
Finally, add chicken broth and the remaining cream cheese to the skillet. As the sauce reduces, scrape up the brown bits from the bottom of the pan for extra flavor. Once reduced, season the sauce to taste.
To serve, spoon some of the pan sauce over each stuffed pork chop and enjoy immediately.
PinThe Verdict
Creamed Spinach Stuffed Pork Chops are a delicious, quick, and easy choice for any weeknight dinner. They’re flavorful, satisfying, and low in carbs, making them a great option for those following a low-carb diet. So why not skip the takeout tonight and try this delightful one-pan wonder instead? Enjoy!
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Creamed Spinach Stuffed Pork Chops
Ingredients
- 4 boneless pork chops 1" thick
- salt and black pepper to taste
- 2 tbsp extra virgin olive oil divided
- 3 cloves fresh garlic finely minced
- 12 oz fresh spinach rinsed and dried
- 4 oz cream cheese softened and divided
- 2 tbsp sour cream
- 1 cup organic sugar-free chicken broth
Instructions
- Cut each pork chop with a sharp knife along one side to form a pocket, being careful not to cut all the way through. Season each side with salt and black pepper, to taste, and set aside.
- Heat 1 tablespoon olive oil and garlic over medium heat in a large, high-sided skillet. Cook until garlic turns fragrant and golden brown, approximately 2-3 minutes.
- Working in batches if necessary, add fresh spinach to the skillet and cook until it wilts, stirring constantly.
- Add 3 ounces of the cream cheese and sour cream to the skillet and stir until spinach is coated and the cheese is completely melted. Season with salt and black pepper, to taste, and remove from heat. Let cool slightly before stuffing each pork chop with an equal amount of the spinach mixture, removing all of the spinach mixture from the pan in the process.
- Add remaining tablespoon olive oil to the same skillet and heat over medium-high heat. Add stuffed pork chops to hot skillet and cook approximately 3-4 minutes per side or until pork is browned and cooked through. Remove pork chops from skillet and transfer to a serving dish. Cover with foil to keep warm and set aside.
- Add chicken broth and remaining cream cheese to the skillet and cook over medium-high heat. Scrape up brown bits from bottom of the pan while stirring to incorporate the cream cheese into the sauce. Continue cooking until sauce is reduced by one half, approximately 6-8 minutes. Remove from heat and season with additional salt and black pepper, if desired.
- To serve, spoon some pan sauce over each stuffed pork chop and enjoy immediately.
