Stuffed Pork Chops

Stuffed Pork Chops

Stuffed Pork Chops


  • 4 boneless pork chops approximately 1-1 1/4 lbs
  • 1/2 cup oil packed sun dried tomato halves drained
  • 1/2 cup fresh spinach leaves
  • 1/2 cup shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon parsley chopped


  • Preheat the oven to 400 degrees F.
  • Slice a deep pocket into each pork chop, but do not cut all the way through.
  • Divide the sun dried tomatoes evenly between the pockets in the pork chops, then layer in a handful of spinach leaves and 2 tablespoons of cheese.
  • Use toothpicks to seal each pork chop shut so that the filling will not spill out during the cooking process.
  • Sprinkle the Italian seasoning, salt and pepper over both sides of each pork chop.
  • Heat the olive oil in a large pan over medium high heat. Cook the pork chops for 3-4 minutes on each side or until golden brown.
  • Insert a thermometer into the thickest part of the pork chop. Place the pan of pork chops in the oven.
  • Bake for 8-10 minutes or until the thermometer registers 145 degrees F.
  • Remove the pan from the oven and let the pork stand for 3 minutes. Sprinkle with parsley, then serve.

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