This stuffed pork chop recipe uses juicy pork bone-in or boneless chops filled with a savory mix of spinach and sharp blue cheese. They’re on the table in just 30 minutes! Feel free to swap out blue cheese for goat cheese, feta, or mozzarella.
If you’re already a fan of easy dinners like chicken Kiev, mix it up with stuffed pork chops next.
Spinach and Blue Cheese Stuffed Pork Chops
Stuffed pork chops are a breeze to make and so full of flavor, I could hardly believe these only took 30 minutes to prepare. It’s such a great way to jazz up my baked pork chop recipe. I like to use bone-in chops, and fill them to the brim with a cheesy mixture of spinach, tangy crumbled blue cheese, and garlic.
The stuffed pork chops are seasoned with paprika and given a quick sear on the stovetop before they’re finished in the oven. If you use an oven-proof skillet, you can sauté the filling, sear the chops, and bake this easy pork dinner all in the same pan.
The Best Things About This Stuffed Pork Chops Recipe
- Low-carb and keto-friendly. Similar to my ranch pork chops, this weeknight pork recipe is low in carbs but big on flavor.
- A 30-minute dinner. These are surprisingly easy to whip up for a holiday dinner or family meal. They also look amazing on a plate!
- Adapt them to taste. If blue cheese is a bit too strong, feta, goat cheese, or even cheddar or mozzarella are all great alternatives. You can also swap kale for spinach, and adjust the seasonings.
Looking for more delicious ways to prepare pork for dinner? Try Instant Pot pork loin or a savory pork loin roast (even better, stuff it first!). And if you’re a fan of air fryer recipes, be sure to check out my air fryer pork chops.
Ingredients You’ll Need
Below are the ingredients needed to make juicy baked pork chops stuffed with spinach and cheese. See the recipe card for the exact measurements.
- Pork Chops – You can use bone-in or boneless pork chops, but you will need to adjust the cooking time. Bone-in takes longer to cook through.
- Paprika – Sweet or smoked. I love paprika and pork together. Chili powder is a good option if you’d prefer a bit more heat.
- Garlic Powder – Brings rich garlic flavor without the bulk of fresh garlic. Onion powder would work here, too.
- Vegetable Oil – Used for sautéing and searing. You could also use olive oil or avocado oil.
- Garlic – While I like to use garlic powder for the pork rub, I prefer freshly minced garlic in the spinach filling. This can be substituted with more garlic powder (¼ teaspoon per clove) or even shallots.
- Baby Spinach – You can also use chopped Swiss chard or kale.
- Blue Cheese – I like to use a crumbly blue cheese, like French Roquefort or English Stilton. You’ll also find creamier gorgonzola or Danish blue cheese in stores. Feel free to use feta or goat cheese, or, for a milder flavor, use shredded cheddar or mozzarella.
Expert Tips
- Go slowly when cutting the pork. Take your time cutting in, and be careful not to cut all the way through. You want a pocket large enough to stuff with the mixture.
- Sear in batches. The stuffed pork chops will have more color, and they’ll be easier to flip if there are only two in the pan at a time.
- Don’t overcook. Overcooked pork chops are tough and dry. Use an instant-read thermometer to check that they’re done.
- Rest the pork. Just like steak or chicken, you’ll want to rest the stuffed pork for 5-10 minutes after cooking. This lets the juices redistribute, and makes the pork chops extra juicy.
FAQ
Yes! The blue cheese and spinach filling in this recipe would go well with stuffed chicken breasts or stuffed flank steak. You’ll need to adapt the cooking times for different proteins.
I highly recommend it. Searing before baking is the best way to cook stuffed pork chops. It locks in the moisture and helps keep the filling in place.
Since I sear them first to partially cook them, I bake these uncovered.
This recipe is so easy to adapt! Try filling these pork chops with apple stuffing and Gruyère cheese. Or, substitute blue cheese with mozzarella in the spinach mixture, and add sliced tomatoes for a version inspired by my Caprese pork chops.
What to Serve With Stuffed Pork Chops
These blue cheese and spinach stuffed pork chops are a favorite weeknight dinner, but they’re also fancy enough for holiday meals and entertaining. I’ll usually enjoy them with homemade Texas Roadhouse rolls and any of these easy serving ideas:
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Prepare the pork. Preheat oven to 400ºF. Insert a sharp paring knife through each pork chop; carefully cut an opening to create a pocket. Don’t cut all the way through. Season the pork chops with paprika, garlic powder, salt, and pepper. Set aside.
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Sauté. Heat 1 tablespoon oil over medium-high heat in a large oven-safe skillet. Stir in minced garlic and cook for 20 seconds, or until fragrant. Add the spinach and cook for 1 minute.
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Make the filling. Stir in the blue cheese, season with salt and pepper, and continue to cook for 1 more minute, or until spinach is wilted and cheese has just started to melt. Remove from heat.
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Fill the pork chops. Stuff each pork chop with the prepared spinach mixture and secure the pork chops with toothpicks. I use 6 to 8 toothpicks per pork chop, depending on the size of the chop.
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Sear. Wipe down the skillet and set it back on the stovetop; heat remaining oil over medium-high heat. Sear the pork chops in the skillet for 3 minutes per side. You may want to do this in batches because it will be much easier to flip the pork chops over when there are only two pork chops in the skillet.
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Bake. Transfer all the pork chops to the oven and continue to cook for 10 to 12 more minutes, or until the internal temperature of the pork chops reaches 145ºF. Use an Instant Read Thermometer to check for doneness. Do not overcook the pork chops because you’ll end up with tough, dry pork.
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Rest and serve. Remove from oven and let stand 5 to 8 minutes. Serve.
- To Grill: Set the stuffed pork chops over direct heat on a hot grill and cook for 3 minutes on each side or until golden and grill marks appear. Gently turn over the pork chops and move them over indirect heat on the grill; close the grill and cook for 5 minutes on each side or until internal temperature reaches 145ºF. Remove them from the grill; let stand 5 to 8 minutes before serving.
Calories: 315kcal | Carbohydrates: 3g | Protein: 32g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 196mg | Potassium: 788mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 4304IU | Vitamin C: 13mg | Calcium: 102mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Stuffed Pork Chops
Dry pork chops? Never heard of them. These baked stuffed pork chops always come out of the oven extra flavorful and juicy. The trick is to sear them first, and bake just until the internal temperature hits 145ºF at the thickest part. Here are the steps:
- Prepare the pork chops. Start by carefully cutting a pocket in each pork chop. Using a sharp knife will give you more control; you don’t want to cut all the way through. Afterward, season the chops all over with paprika, garlic powder, salt, and pepper.
- Make the filling. Meanwhile, sauté garlic in an oven-safe skillet, and stir in the spinach. Then, add the blue cheese. Cook for a minute, and take the pan off the heat when the cheese just starts to melt and the spinach has wilted.
- Stuff the chops. Now, spoon the prepared spinach filling into each pork chop. Seal them all the way around with toothpicks. I usually use 6-8 toothpicks per chop.
- Sear. Afterward, sear the stuffed chops in the same skillet you used to cook the filling (just wipe it out first and add more oil). Cook for 3 minutes per side. Be careful when you’re flipping the chops so that the stuffing doesn’t fall out. If some of the filling does fall out, stuff it back in with a fork or a spoon.
- Finish in the oven. Lastly, assemble all the stuffed pork chops in the pan. Transfer them to a 400ºF oven and bake for 10-12 minutes, or until the internal temperature of the pork chops reaches 145ºF. Let the pork chops stand a few minutes before serving.
Grilling Method
While I love the one-pan oven method, these juicy stuffed pork chops turn out wonderfully on the grill, too. Grilled pork chops are especially perfect for summer.
- Prepare the pork. Prepare the spinach mixture and stuff the pork chops as usual.
- Sear over direct heat. Set the stuffed pork chops over direct heat on a hot grill. Cook for 3 minutes per side, or until golden and grill marks appear. Be gentle when turning over the pork chops.
- Finish over indirect heat. Next, move the pork chops over indirect heat on the grill. Close the lid and cook for 5 minutes on each side, or until internal temperature reaches a done 145ºF. Afterward, take the pork chops off the grill, rest, and serve.
Note: When cooking on the grill, I recommend soaking the wooden toothpicks for 30 minutes before using them to seal your stuffed pork chops. Like soaking wooden skewers for pork kabobs, it prevents the toothpicks from burning or catching fire on the hot grill.
How to Store Leftovers
- Refrigerate. Store the cooled pork chops in an airtight container in the fridge for up to 4 days.
- Reheat. Warm up leftovers gently in the microwave or in the oven at 350ºF.
- Freeze. Freeze the stuffed pork chops for 2 to 3 months. Thaw in the fridge before reheating.
