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Creamy Garlic Parmesan Stuffed Pork Chops

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Juicy, thick-cut pork chops are stuffed with a creamy, garlicky parmesan and spinach filling, then seared and baked to perfection. This easy, restaurant-quality dinner is perfect for weeknights or special occasions and is naturally gluten-free and low-carb.

Ingredients

Scale
  • 4 thick-cut boneless pork chops (1.25–1.5 inches thick; bone-in works too)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 4 oz cream cheese, softened
  • 1 cup baby spinach, chopped
  • 1/2 cup grated parmesan cheese
  • 2–3 cloves garlic, minced
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 teaspoon dried Italian herbs or oregano (optional)
  • 1/8 teaspoon crushed red pepper flakes (optional)
  • Fresh parsley, chopped, for garnish (optional)
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 400°F (200°C). Pat the pork chops dry with paper towels and season both sides with salt and pepper.
  2. In a medium bowl, combine cream cheese, chopped spinach, grated parmesan, minced garlic, sour cream or Greek yogurt, Italian herbs, and red pepper flakes (if using). Mix until creamy and evenly blended.
  3. Use a sharp paring knife to carefully slice a deep pocket into the side of each pork chop, going about 3/4 of the way through but not all the way.
  4. Use a small spoon or spatula to fill each pork pocket with the creamy mixture. Divide the filling evenly among the chops. Secure the opening with 2–3 toothpicks or tie with kitchen twine.
  5. Heat olive oil and butter in a large oven-safe skillet over medium-high heat. When the butter is foamy, add the stuffed pork chops and sear for 2–3 minutes per side, or until golden brown.
  6. Transfer the skillet to the preheated oven (or move the chops to a baking dish if needed). Bake for 15–20 minutes, or until the pork reaches 145°F (63°C) in the thickest part.
  7. Optional: Broil for 1–2 minutes at the end for a golden top, watching closely.
  8. Remove the chops from the oven and let them rest for 5 minutes. Remove toothpicks or twine before serving. Garnish with chopped parsley if desired.

Notes

Use thick pork chops (at least 1.25 inches) for best results. Don’t overstuff to prevent filling from leaking. Secure tightly with toothpicks or twine. Let pork rest before slicing for juicier results. Filling can be made ahead and chops can be stuffed up to 24 hours in advance. Recipe is naturally gluten-free and low-carb.

Nutrition

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Find it online: https://realityeats.com/creamy-garlic-parmesan-stuffed-pork-chops-best-easy-dinner-recipe/