Cheese-and-Spinach-Stuffed Pork Chops

Cheese-and-Spinach-Stuffed Pork Chops
Servings: 4 Prep 15 mins Cook 7 mins Bake 375°F 15 mins


  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 bag (6 ounces) baby spinach
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 pound capocollo (spicy Italian ham), cut into small dice
  • 1/4 pound provolone cheese, cut into small dice
  • 1 egg, lightly beaten
  • 4 thick-cut (1-1/4 to 1-1/2 inches) pork chops for stuffing (about 2 to 2-1/2 pounds total)

Make It

1. Heat 1 tablespoon oil in large saucepan over medium heat. Add garlic; cook, stirring occasionally, 1 minute. Add spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning; cook, stirring, just until spinach is wilted, about 2 minutes.

2. Remove the spinach mixture to a medium-size bowl; let cool completely. When cool, add the capocollo, provolone cheese and egg; gently stir to combine completely.

3. Place the pork chops on a flat work surface; cut a slit horizontally to bone so chop can be opened like a book. Stuff each chop with quarter of stuffing. (If freezing, wrap each chop tightly in freezer wrap, without toothpicks; freeze up to 1 month.) Secure chops with toothpicks.

To cook and serve:

4. If chops are frozen, thaw in refrigerator overnight. Heat oven to 375 degrees F.

5. Heat remaining 1 tablespoon oil in large skillet. Add chops; cook 2 minutes per side or until browned. Place chops in single layer in a baking dish just large enough to hold chops. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

6. Bake the chops in 375 degree F oven for 15 minutes or until the internal temperature registers 155 degrees F on instant-read thermometer when inserted in the pork. Remove chops to a platter; cover with foil. Let stand 5 to 10 minutes in warm place before serving. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 569, Fat, total (g): 38, chol. (mg): 191, sat. fat (g): 14, carb. (g): 3, fiber (g): 1, pro. (g): 51, sodium (mg): 1010, Percent Daily Values are based on a 2,000 calorie diet.