These Creamed Spinach Stuffed Pork Chops are a flavorful one-pan meal and only take about half an hour to get on the table. Perfect for those busy weeknights when you want something a little healthier than take out.
Now don’t just click away from the recipe because I said it was healthy and it involves spinach, these are worth making, I promise. I swoon over traditional Steakhouse style Creamed Spinach, like the one they make at Ruth Chris, but that involves a lot of heavy cream and butter, so it’s not an everyday kind of dish. This is a really good substitute.
Creamy, smooth and cheesy, packed with flavour, the spinach makes the pork chops nice and juicy.
PLEASE, don’t overcook your pork, 145 degrees is the target temp, they will be a tiny bit pink, and juicy. I HIGHLY recommend a digital read thermometer. I like the one’s that have a probe that folds down, they seem to last longer. The first one I had went out of temp fast, as the probe didn’t fold in, and I think it got moved around too much. This version is much better and can be used for candy making and baking too…
What’s even better, is these Creamed Spinach Stuffed Pork Chops are so good, they are an excellent option for a quick and easy meal when you have company. All of the prepping the day before, and then simply pan fry them and make the sauce at the last minute.
They look and taste so good everyone will think you worked in the kitchen for hours, but that can be our little secret, I won’t tell if you don’t!
Roasted Garlic Mashed Potatoes are an excellent side dish, however, if you want to stay Low Carb and Keto friendly you can also serve them with Loaded Cauliflower. For a pop of colour and a bit of crunch some simple roasted carrots round out your meal.
Creamed Spinach Stuffed Pork Chops
- Prep time: 5 minutes
- Cook time: 25–30 minutes
- Serves: 4
- 4 boneless pork chops 1” thick
- Salt and black pepper to taste
- 2 T. extra virgin olive oil divided
- 2-3 cloves fresh garlic finely minced
- 12 oz. fresh spinach rinsed and dried
- 4 oz. cream cheese softened and divided
- 2 T. sour cream
- 1 c. organic sugar-free chicken broth
- 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.