Stuffed Pork Chops

• 4 boneless pork chops, 1-inch thick
• 8 oz fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 tsp dried thyme
• 1/2 tsp paprika
• 2 tbsp butter
• 1 lemon, sliced

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, heat 2 tablespoons olive oil and sauté spinach and garlic until wilted.
3. 3 Remove from heat and mix in Parmesan cheese and breadcrumbs.
4. 4 Butterfly each pork chop and season with salt, pepper, thyme, and paprika.
5. 5 Stuff each chop with the spinach mixture and secure with toothpicks.
6. 6 Heat remaining olive oil in an oven-safe skillet over medium-high heat.
7. 7 Sear the chops for 2 minutes per side, then transfer skillet to the oven.
8. 8 Bake for 20 minutes or until internal temperature reaches 145°F.
9. 9 Top with lemon slices during the last 5 minutes of baking.
10. 10 Rest for 5 minutes before serving.

Nutrition

Tips

• For a richer flavor, let the spinach mixture cool before stuffing.
• Use kitchen twine to tie the chops if they won't stay closed.
• Serve with a fresh green salad for a complete meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 15 minutes.

Serving Suggestions

• Pair with roasted vegetables or mashed potatoes.
• Serve with a simple arugula salad dressed with lemon vinaigrette.

FAQ