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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
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Ingredients
FILLING
4 SERVINGS
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
Shredded Parmesan Cheese
1/2 cup shredded parmesan cheese
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.
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Health Info
Macros
5g
CARBS
38g
FAT
52g
PROTEIN
Allowed on these diets
KETO
MEDITERRANEAN
LOW CARB
GLUTEN FREE
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?