Stuffed pork chops are a crowd pleaser that you can serve for any occasion. Stuffed pork with addictive mozzarella, sun-dried tomato and spinach filling, the patties are cooked on the stove before being juicy in the oven.
The best way to make favorite protein even fill them with delicious topping. These Fried Stuffed Pork Chops are no exception – every juicy and meaty bite is loaded with gooey melted mozzarella, sun-dried tomatoes and tender spinach. Best of all, they’re easy to make and always fun!
For more filling proteins, be sure to try stuffed pork, stuffed chicken breast and stuffed salmon.
Table of Contents
Why this recipe works
- Addictively delicious! Juicy pork stuffed with creamy mozzarella, deliciously sour and chewy sun-dried tomatoes and fresh spinach will make your taste buds sing!
- Perfect for any occasion. This impressive dish is perfect for elegant holidays and dinners, as well as modest family dinners throughout the week.
- Naturally gluten free and low carb. No breading needed here, and the cheesy tomato-spinach filling is naturally low-carb. Overall, this recipe is great choice if you are looking for keto friendly dinner!
For more awesome low-carb dinner ideas, check out my Keto Pork Chops, London Broiler, and Sockeye Salmon recipes while you’re here.
This list of ingredients is simple. You will need this:
- Slices of pork: So you can use bone or boneless pork chop. Remember that thicker pieces are easier to cut and fill, so look for about 1-1.5 inches thick.
- Olive oil. Rub the outside of the pork and cover the pan to roast.
- Spices. I used salt, pepper and Italian seasoning to season meat.
- Mozzarella cheese. Instead of buying pre-grated cheese, grate the mozzarella yourself. Not only taste better, but it melt beautifully.
- Sun-dried tomatoes. They add sweet, tangy and deliciously chewy dimension to filling.
- Spinach. Use fresh baby spinach or chopped spinach. So you can use thawed and dry freeze spinach, but it did not have good taste as good as fresh.
How to make stuffed pork chops
This pork chop recipe looks and feels great, but requires no special culinary skills or cooking methods. This is done as follows:
Step 1 – Make the Pork Chops
Use a knife to cut horizontally into each slice. Cut the meat from the thick side and stop before cutting the other side.
Then pat the chops dry and rub them with olive oil, salt, pepper and Italian seasonings.
Step 2 – Mix filling and fill patties
Add parsley, cheese, spinach and sun dried tomatoes to bowl and toss until well combined. Fill each meat pocket with a measuring spoonful of filling.
Step 3 – Fry pork
Heat olive oil in ovenproof pan on medium flam. When they hot add pork chop and fry both sides until they brown.
Step 4 – Fry the stuffed pork patties
Place pan on oven and cook until meat is cooked and cheese melted. Let chop rest for few minute before serve. It is!
Tips make best recipe
- To prevent the filling from falling out, you can close the pocket with toothpicks. Remove the toothpicks before serving.
- You’ll know the pork chops are fully cooked when a meat thermometer inserted into the thickest end reaches an internal temperature of 63°C.
- Let the cooked pork rest for at least 5 minutes before serving. This give juice time seep back in meat, make mince more tender and tastier.
One of best thing about this recipe is opportunity to experiment with filling. So you can use all kinds of different cheese, vegetables and fruit! Here are some simple idea to get started:
- Apple, sage and gouda: Mix grate apple with grated gouda, fresh chopped sage, breadcrumb and pinch of cinnamon.
- Spinach, mushrooms and feta: Mix cooked garlic mushroom with fresh spinach and crumble feta cheese.
- Sausage, cornbread and cheddar: Combine crumbled sausage with cornbread crumbs and grated cheddar cheese. Add jalapeno for spice.
- Prosciutto, cranberries and goat cheese: Mix dry cranberry with goat cheese, chop pecans and crispy prosciutto.
- Bacon, broccoli and cheddar: Mix cooked and chopped broccoli florets with cooked bacon and grated cheddar.
What to serve with this dish
These addictive pork chops are the ultimate protein with simple and healthy toppings like:
- Potatoes: Try mashed, roasted, mashed or air-fried potatoes.
- Sweet potatoes: Serve with fried, air-fried or grilled sweet potatoes. Fries would be delicious too!
- Fried vegetables: Like asparagus, broccoli, Brussel sprout, carrot and spinach.
- Baked apples or applesauce. Classic pork!
- Starchy leaves. Like creamy polenta, rice and mac and cheese.
To store: Allow pork chops to cool to room temperature before wrapping in plastic wrap or foil. Store them in airtight container in fridge for 4 days.
To freeze: Cooked chops freeze well in a freezer bag or container for up to 4 months. Thaw in the refrigerator before reheating.
To reheat: Place remain stuffed pork piece in baking dish, cover with foil and heat in 325°F/163°C oven for 15-20 minutes or until internal temperature 165°F/74°C.
Frequently asked questions
The cooking time may depending on thickness of pork chops and amount of stuffing use stuff them. After roast, I recommend roast carbs for about 25 minutes in 375°F/190°C oven.
Yes. You can chop and stuff the pork 1-2 days in advance and keep it covered in the fridge. When its time to cook, place chops on stove for 20-30 minutes to warm room temperature. Fry and fry according to instructions.
Yes! Prepare and stuff pork chops direct, place in single layer in 375°F/190°C fan oven and bake for 15-18 minutes, turn halfway through.
Tips and Tricks
Preheat oven 190C/375F
Use sharp knife, cut a pocket on each pork loin, cutting horizontally into the meat. Make the pocket as large as possible without cutting through one side.
Put one tablespoon of olive oil over piece of pork, season all sides of pork with salt, pepper and Italian season.
Mix parsley, cheese, sun dry tomatoes and spinach in bowl. Stuff them into each pork loin.
Heat remain olive oil in large skill over medium heat. Add stuff pork chops in pan and fry 2-3 minutes on each side until brown color appear.
Place toast in oven and bake for 25 minutes or until cheese is fully cooked or cheese nice melt.
Let stuff pork rest for 5 minutes before serve.
Serving: 1pork chop || Calories: 358kcal || Carbohydrates: 10g || Protein: 39g || Fat: 18g || Sodium: 559mg || Potassium: 1110mg || Fiber: 2g || Vitamin A: 1734IU || Vitamin C: 10mg || Calcium: 195mg || Iron: 3mg || NET CARBS: 8g