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Spinach-and-Mushroom-Stuffed Pork Chops

Spinach-and-Mushroom-Stuffed Pork Chops

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Pork chops are stuffed with a spinach, mushroom, tart cherry, and Parmesan mixture, then browned in butter and baked for a delicious dinner that's perfect for a special occasion.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F. For stuffing, melt the 1 tablespoon butter over medium heat in an extra-large skillet. Cook onion, garlic, and mushrooms in hot butter for 5 to 7 minutes or until onion is tender and most of the liquid is evaporated. Add spinach, thyme, the 1/2 teaspoon salt, and the 1/8 teaspoon pepper to skillet; cook for 2 minutes or just until spinach is wilted. Stir in cherries and Parmesan cheese.
  2. Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone on the opposite side. Divide stuffing among pockets in chops. If necessary, secure the openings with wooden toothpicks. Sprinkle chops with additional salt and pepper.
  3. Melt the 2 tablespoons butter over medium heat in the same skillet. Cook chops in hot butter for 4 minutes or until browned, turning once.
  4. Place chops in a single layer in a baking dish just large enough to hold chops. Bake, uncovered, for 30 to 40 minutes or until juices run clear and chops register 145 degrees F on a meat thermometer.
  5. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox(R) Disinfecting Wipes*.]
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Reviews

ewill977
7
6/13/2013

This was great! I fed it to 2 family members and my husband. It was a loved dish! I sprinkled some prok chop seasoning on the outside along with some salt and pepper when I seared it. It was a hit! I also mixed dried cherries AND dried apples. Good recipe!

h0neyrose
6
8/2/2013

Very good recipe! I'm usually not a fan of pork chops, but I loved this. The stuffing was the best part-so yummy. I used dried cranberries 'cause that's what I had, and I put a little less than 1/2 cup 'cause I didn't want it too sweet. Also, I added a little bit more parmesan cheese :) ... The only thing I would change next time, is I would add some pork chop seasoning. I only put salt/pepper, so the pork just lacked a little something. But yeah, I' ll definitely make this recipe again- my husband loved it too!

keebdaisy
3
3/10/2014

These were good tasting, but I wouldn't say amazing. Even though I did add garlic salt and pepper to the chops before browning, If I made them again I would certainly give the chops some more seasoning. They did come out tender and juicy and the stuffing was wonderful. The chops just needed something more. I didn't have the dried cherries so I dried some apples in my dehydrator to use here.