|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 42g||53%|
|Saturated Fat 16g||80%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rather than stuffing a turkey or chicken, why not stuff pork chops? The delicious main dish is surprisingly easy to make and an impressive dinner time centerpiece. Plus, the whole thing comes together in just over half an hour.
These chops are filled with a supremely savory stuffing of bread, sage, spinach, and Parmesan. The stuffing flavors the meat from the inside while absorbing the juices for a one-two punch of flavor and stick-to-your-ribs satisfaction.
Because these stuffed chops are easy to make and cook quickly, they are fantastic for festive gatherings of all kinds. The pork can be stuffed ahead of time, which means more time for you to enjoy the company of your guests. Pair them with a simple vegetable, or, if you want to double down on the starch, mashed or roasted potatoes.
- 2 boneless thick-cut pork loin chops (about 7 ounces each)
- Salt and pepper (to taste)
- 2 tablespoons unsalted butter
- 1/4 cup small-diced sweet onion
- 2 large cloves garlic (minced)
- 1 cup fresh crusty bread (cut into 1/2 inch cubes)
- 1 cup fresh spinach (roughly chopped)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh sage leaves
- Oil (for searing)
Gather the ingredients. Preheat the oven to 375 F.
Place the pork chops flat on a cutting board. With a sharp knife, cut a slit into one side of each pork chop to form an interior pocket. Be careful not to cut all the way through to the other side and try to make the interior space larger than the opening. Season the chops generously on both sides with salt and pepper.
Heat a large oven-safe skillet over medium heat. Once hot, add the butter, onion, and garlic. Saute until the garlic and onion until they have softened slightly, 2 to 3 minutes.
Add the bread cubes and the spinach and saute for 2 to 3 minutes more, until the spinach wilts and the bread is lightly toasted. Remove from the heat.
Transfer the contents of the pan to a medium bowl. Add the grated Parmesan and chopped sage. Combine well. Divide the stuffing between the two chops, pushing it deeply into the pockets.
Place the pan over high heat. Lightly oil the pan. Sear the chops for 2 minutes on each side, then place the pan in the oven. Roast the stuffed chops for about 10 minutes, or until they reach an internal temperature of 145 F. Remove the pan from the oven and let rest for a few minutes.
Plate the chops and serve immediately.
- Thick, boneless pork loin chops work best for this recipe.
- According to the USDA, pork chops should be cooked to at least 145 F to be safe to eat. Since the stuffing will be saturated with juices, test both the meat and the stuffing with an instant-read thermometer.