Spinach & Artichoke Stuffed Pork Chops

Let me tell you about one of my all-time favorite meals – Spinach & Artichoke Stuffed Pork Chops. Seriously, if you’re looking to impress at the dinner table or just want to treat yourself to something truly delicious, these chops are the way to go. The combination of tender pork, creamy artichoke, and fresh spinach makes for a dish that’s not just comforting but also packed with flavor.

This recipe is a fantastic way to elevate a simple pork chop into a show-stopping meal. The stuffing is rich and gooey, and when you grill or sear these beauties, you get that perfect balance of crispy edges and juicy meat. Trust me, once you sink your fork into these chops, you'll be hooked!

Why You'll Love This Recipe

What’s not to love about a dish that combines two classics – stuffed pork chops and the beloved spinach-artichoke dip? This recipe hits all the right notes: it’s creamy, cheesy, and bursting with flavor. It’s also super easy to make, which means you can whip this up on a weeknight or save it for a special occasion.

Another great thing about these stuffed pork chops is their versatility. You can serve them alongside a fresh salad, roasted veggies, or even some garlic mashed potatoes. And let’s be real, they make for incredible leftovers – if you have any left, that is!

These chops disappear faster than a cold beer in July.

Ingredients & Tools You'll Need

To make these Spinach & Artichoke Stuffed Pork Chops, you’ll need a few simple ingredients. Here’s the rundown: start with a pork loin, fresh spinach, and artichoke hearts. I go heavy on the cheese here – we’re talking mozzarella and Parmesan for that perfect melty goodness.

You’ll also need mayonnaise and sour cream to bind everything together, along with some Italian seasoning and Dijon mustard for flavor.

As for tools, you’ll need a sharp knife to butterfly the pork chops and a mixing bowl for your stuffing. A grill is fantastic for this recipe, but if you don’t have one, no worries – you can easily bake these in the oven. Just make sure you have some toothpicks or skewers on hand to keep that stuffing tucked in nicely!

How To Make It

Now, let’s dive into how to make these delicious stuffed pork chops! This process is straightforward and doesn’t require any fancy techniques. Just a bit of prep and cooking, and you’ll have a meal that looks like it’s straight out of a restaurant.

Preparation

Start by preheating your grill to 350°. If you’re cooking in the oven, set it to the same temperature. Next, cut the pork loin into 2-2½-inch thick chops.

Carefully butterfly each chop, creating a pocket for your stuffing. Take your time here – you want to ensure there's enough space to load it up without cutting all the way through.

In a mixing bowl, combine the chopped spinach, artichokes, mozzarella, Parmesan, mayonnaise, sour cream, Italian seasoning, all-purpose seasoning, and Dijon mustard. Mix it well until everything is nicely combined. This is where the magic happens – you want a creamy, flavorful stuffing that will complement the pork perfectly.

Cooking

Once your chops are prepped and the stuffing is ready, it’s time to fill them up! Stuff each pork chop generously with the mixture and secure the opening with toothpicks or skewers, so nothing spills out while cooking. Lightly sprinkle some seasoning over the outside of the chops for added flavor, then toss them on the grill.

Grill those beauties for about 35-40 minutes, flipping them halfway through. You’re looking for that golden-brown color and an internal temperature of 145°. You’ll know they’re done when they smell incredible and the cheese is bubbling out just a bit – that’s when you know you’re in for a treat.

If you decide to bake them instead, pan-searing the outside first will give you that lovely crust before finishing them in the oven.

Serving & Variations

When it comes to serving, these stuffed pork chops are a showstopper on their own. Pair them with a crisp salad or some roasted veggies to balance the richness. If you want to switch things up, feel free to experiment with different cheeses or add herbs like basil or parsley to the stuffing for a fresh twist.

A common consensus among home cooks is: allowing the pork to rest for a few minutes after cooking helps keep it juicy. This little tip can make a big difference, so don’t skip it! And if you have any leftovers, slice them up and throw them in a wrap or salad for an easy lunch the next day.

Wrapping Up

There you have it – an easy, delicious Spinach & Artichoke Stuffed Pork Chops recipe that’s sure to impress anyone at your table. With its creamy stuffing and juicy pork, this dish is one you’ll come back to again and again. So gather your ingredients and let’s get cooking!

Recipe created by Cookin’ with Babe for Trust Me Try It.

Spinach & Artichoke Stuffed Pork Chops

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Ingredients

• 3-4 lb. Pork loin
• 2 cups fresh chopped spinach
• 1 cup chopped artichoke hearts
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tbsp. Italian seasoning
• 1 tbsp. all-purpose seasoning (blend of salt, pepper, garlic)
• 2 tsps. Dijon mustard

Instructions

• Preheat the grill to 350°.
• Cut the pork loin into 2-2½-inch thick chops, then carefully butterfly each chop.
• In a mixing bowl, combine the remaining ingredients and mix well.
• Stuff each pork chop with the mixture and secure the opening with toothpicks or a skewer.
• Lightly sprinkle both seasonings over the outside of the chops to ensure they’re well seasoned throughout.
• Grill for 35-40 minutes, or until the internal temperature reaches 145°.
• Serve warm.
• If cooking in the oven, preheat to 350°.
• For the best flavor and color, first pan-sear the outside of the pork chops in a hot skillet until lightly browned, then transfer to the oven and cook until the internal temperature reaches 145°.