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Oven-Baked Spinach and Herb Parmesan Stuffed Pork Chops

These succulent pork chops are lovingly stuffed with a creamy parmesan, spinach, and herb filling. Simple to make, this oven-baked version allows all the flavors to meld together beautifully, elevating your everyday pork chops into a gourmet delight right out of your kitchen.
4
40 min
TOTAL TIME
582
CALORIES
$2.64
PER SERVING
Oven-Baked Spinach and Herb Parmesan Stuffed Pork Chops
Ingredients
FILLING
4 SERVINGS
Shredded Parmesan Cheese
1/2 cup shredded parmesan cheese
Fresh Oregano
1 tbsp fresh oregano
finely chopped
Cream Cheese
1 cup cream cheese
softened
Fresh Spinach
1 cup fresh spinach
finely chopped
Fresh Thyme
1 tbsp fresh thyme
finely chopped
Garlic
3 cloves garlic
minced
PORK CHOPS
Cooking Spray
cooking spray
Boneless Center Cut Pork Chops
4 whole boneless center cut pork chops
each about 1 inch thick
GARNISH
Fresh Parsley
2 tbsp fresh parsley
finely chopped
Directions
PREPARATION
10 min
PREP TIME
30 min
COOK TIME
40 min
TOTAL TIME
1
Preheat your oven to 375 degrees Fahrenheit and spray a baking dish with cooking spray.
FILLING
2
In a medium bowl, mix the softened cream cheese, shredded parmesan cheese, finely chopped spinach, minced garlic, finely chopped thyme, and oregano.
PORK CHOPS
3
Use a sharp knife to slice a 1-inch pocket into the side of each of the pork chops.
4
Divide the cream cheese mixture evenly, stuffing each pork chop. Place stuffed chops into the prepared baking dish.
COOKING
5
Bake the stuffed pork chops until they are cooked through, for about 30 minutes, or until they reach an internal temperature of 145 degrees as per a meat thermometer.
GARNISH
6
Garnish the pork chops with the finely chopped fresh parsley before serving.
Health Info
Macros
5g
CARBS
38g
FAT
52g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
LOW CARB
KETO
Contains these allergens
MILK
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Frequently Asked Questions
What are Stuffed Pork Chops?
What ingredients do I need to make Stuffed Pork Chops?
How do I prepare the pork chops for stuffing?
What cooking techniques can I use for Stuffed Pork Chops?
How can I prevent the stuffing from falling out of the pork chops?
What are some ingredient substitutions or adjustments I can make for Stuffed Pork Chops?
How should I store leftover Stuffed Pork Chops?
What are some tips and tricks for making the best Stuffed Pork Chops?