Spinach and Mushroom Stuffed Pork Chops
Sauteed spinach, mushrooms, garlic, and asiago cheese stuffed into thick-cut boneless pork chops
Servings: 4 servings
Calories: 494kcal
Cost: $$
Ingredients
- 4 tablespoons butter divided
- 4 garlic cloves sliced
- 8-10 ounces spinach
- 8 ounces cremini mushrooms chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup asiago cheese shredded or mozzarella
- 4 boneless pork chops thick-cut at least 1-inch
Instructions
How to Make Spinach and Mushroom Stuffed Pork Chops
- Pre-heat the oven to 400 degrees
Preparing the Spinach and Mushroom Stuffing:
- In a large oven safe large skillet, add 2 tablespoons butter and melt on high heat. Next, add the garlic and sauté for 2 minutes, mixing occasionally.
- Next, add in the spinach, mushrooms, salt, and ground black pepper, and sauté for 2 minutes, mixing occasionally.
- Finally, turn off the heat, add the asiago cheese, and mix in. Remove the spinach and mushroom stuffing to a bowl to cool.
Stuffing the Pork Chops:
- Cut a 3-4-inch-long pocket lengthwise in each pork chop but do not cut all the way through. You want to make sure you can add the stuffing into one side without it falling out the other side of the pork chop.
- Next, add about 1-2 tablespoons of stuffing into the pocket. Ensure you do not overstuff the pork chops. You can heat and serve any leftover stuffing as a side with the pork chops.
Cooking the Pork Chops:
- Continuing on high heat, add the remaining 2 tablespoons of butter to the skillet and melt. Next, add in the pork chops and sear on each side for 2 minutes.
- Finally, place the oven safe skillet into the oven and cook at 400 degrees for 10 minutes, or until the internal temperature of the pork is 150 degrees.
- Remove from the oven and let rest for 5 minutes before serving.
How to Serve Spinach and Mushroom Stuffed Pork Chops:
- Serve the spinach and mushroom stuffed pork chops with a side of roasted potatoes or your favorite grain. Heat and place any remaining spinach and mushroom stuffing along side the pork chops when serving.
Notes
Invent Your Recipe:
For this spinach and mushroom stuffed pork recipe I am using boneless pork chops. You could also use boneless chicken breasts, boneless turkey breasts, skirt steak, or flank steak. The recipe would work great with any of these options.
If you are not a fan of mushrooms try using beans (cannellini, kidney, navy, or pinto). Or you could add other vegetables like onions, peppers, eggplant, zucchini, asparagus, or tomatoes.
For some additional crunch and texture, you could coats the boneless pork chops is breadcrumbs or cornflakes before searing. Or instead, you could had sliced or chopped nuts, like pecans, walnuts, or almonds, into the stuffing.
Nutrition
Calories: 494kcal