Spinach-and-Mushroom-Stuffed Pork Chops

Spinach-and-Mushroom-Stuffed Pork Chops

12

"Pork chops are stuffed with a spinach, mushroom, tart cherry, and Parmesan mixture, then browned in butter and baked for a delicious dinner that's perfect for a special occasion."
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Ingredients

1 h 10 m servings 359 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 555 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F. For stuffing, melt the 1 tablespoon butter over medium heat in an extra-large skillet. Cook onion, garlic, and mushrooms in hot butter for 5 to 7 minutes or until onion is tender and most of the liquid is evaporated. Add spinach, thyme, the 1/2 teaspoon salt, and the 1/8 teaspoon pepper to skillet; cook for 2 minutes or just until spinach is wilted. Stir in cherries and Parmesan cheese.
  2. Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone on the opposite side. Divide stuffing among pockets in chops. If necessary, secure the openings with wooden toothpicks. Sprinkle chops with additional salt and pepper.
  3. Melt the 2 tablespoons butter over medium heat in the same skillet. Cook chops in hot butter for 4 minutes or until browned, turning once.
  4. Place chops in a single layer in a baking dish just large enough to hold chops. Bake, uncovered, for 30 to 40 minutes or until juices run clear and chops register 145 degrees F on a meat thermometer.
  5. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox(R) Disinfecting Wipes*.]

Footnotes

  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

Reviews

12

Very good recipe! I'm usually not a fan of pork chops, but I loved this. The stuffing was the best part-so yummy. I used dried cranberries 'cause that's what I had, and I put a little less than ...

This was great! I fed it to 2 family members and my husband. It was a loved dish! I sprinkled some prok chop seasoning on the outside along with some salt and pepper when I seared it. It was a h...

These were good tasting, but I wouldn't say amazing. Even though I did add garlic salt and pepper to the chops before browning, If I made them again I would certainly give the chops some more se...

Excellent, baked in the same pan then made a pan gravy by deglazing with some sweet vermouth , added a little chicken stock then creamed up with some milk and butter

Made this last night without the fruit. It was great. I was looking for something to do with pork chops while cutting back on bread products. This was perfect!

I LOVE this dish! I don't very often make a recipe a second time but I've made this one 3 time so far.

We really enjoyed our pork chops. The chops were moist and juicy, and the spinach-and-mushroom stuffing was tasty. Plan to repeat this for company.

I added spinach and sharp cheddar cheese, then wrapped in bacon. It went over Big in my house. Good recipe ! I left out the fruit.

Loved this! I didn't have any dried cherries, so I omitted them, and I used a freshly-grated Romano/Parm combination. Very, very yummy!