Low Carb Stuffed Pork Chops with Creamed Spinach
I’m calling this recipe for low carb stuffed pork chops with creamed spinach a one-pan wonder. It is not just rich in flavor but also quick and easy to make. It is a delightful blend of tender pork chops stuffed with creamy, garlicky spinach.
Low Carb Stuffed Pork Chops with Creamed Spinach
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I’m confident you’re going to find this to be a comforting, hearty meal, one that’s designed not to blow your carb count — each serving has only 4 g net carbs — while also pleasing the pickiest eaters. With a total prep and cook time of about only a half hour, it’s a speedy solution for those hectic days when you’re short on time but still want a satisfying, home-cooked meal.
Ingredients
- 4 boneless pork chops about an inch thick
- salt and black pepper to taste
- 2 tablespoons extra virgin olive oil divided
- 3 cloves fresh garlic finely minced
- 12 ounces fresh spinach rinsed and dried
- 4 ounces cream cheese softened and divided
- 2 tablespoon sour cream
- 1 cup organic chicken broth
Instructions
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 mixture over each stuffed pork chop and enjoy immediately.
Notes
If you’re interested in making this creamy spinach stuffing on its own, here is a recipe for creamed spinach using cream cheese.
This recipe calls for cooking this dish in a skillet not baking it in the oven so you can sear the pork chops as you’re making them.
Creamed Spinach Stuffed Pork Chops
Ingredients
- 4 boneless pork chops 1" thick
- 2 tablespoons extra virgin olive oil divided
- 3 cloves fresh garlic finely minced
- 12 ounces fresh spinach rinsed and dried
- 4 ounces cream cheese softened and divided
- 2 tablespoons sour cream
- 1 cup organic chicken broth
- salt and black pepper to taste
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.