Spinach Dip Stuffed Pork Chops

When I want to turn a weeknight dinner into a sophisticated extravaganza while staying on a budget, I make these spinach-dip-stuffed pork chops. It takes me just 30 minutes to whip a restaurant quality meal at home with basic ingredients. The meat is crispy on the outside and juicy on the inside, and every bite is elevated by the oozing cream filling. Unintentionally low-carb, this meal always impresses.

I cook a lot of pork chops for my family. Let’s face it, they are accessible and so versatile. A few of my favorite ways to quickly turn them into a tasty dinner are air-frying pork chops or making these oven-baked pork chops. I guarantee you, once you try these recipes, you will be excited to make them over and over again.

In my opinion, the spinach-dip-stuffed pork chop recipe elevates any dinner menu with its elegant taste, flavors, and texture. It has the right balance between the cheesy spinach dip and tender, juicy meat. The chops are seared until beautifully golden, and the spinach dip features three types of cheese: cream cheese, mozzarella, and parmesan, resulting in an impressive yet comforting dinner. If you love spinach dip, I guarantee you that this dinner will blow your mind! It’s that good!

Why you will love this recipe 

• Restaurant-style chops at home: I can make a restaurant-style meal at home with this easy recipe. It’s also budget-friendly and incredibly delicious.
• Filled with spinach dip: Filling tender pork with rich, cheesy spinach dip is a genius idea. The flavors blend so well, and the filling keeps them moist.
• New way to enjoy pork: If your family is sick of the same old pork chop recipes, this is one meal they will be asking for more of. 
• Perfect for parties: Since they are so elegant yet easy to make, this is a wonderful recipe for holidays or family gatherings. They look fancy, making them the ideal meal for a special occasion.

What you will need

• Meat: I use organic bone-in pork chops, about 1½ inches thick.
• Vegetables: Fresh spinach is best for this recipe, but frozen will work as well. Diced onion adds a bit of sweetness and a savory depth. Minced garlic adds a bold, savory note that cuts through the cream’s richness.
• Cheese: I use shredded mozzarella for a gooey, stretchy texture. Shredded parmesan adds a nutty, savory flavor. 
• Wet ingredients: I use olive oil for cooking because it has a high smoke point and mild flavor. Cream cheese provides a rich flavor and velvety mouthfeel. Sour cream balances the richness of the other ingredients with its tangy taste and soft, creamy texture. Mayonnaise adds tangy flavor and creaminess, helping keep the dip from separating. 
• Seasonings: Besides salt and pepper, I add red pepper flakes for depth of flavor and my own mixture of Italian seasonings so I can control how much of each herb and spice goes into it. 

How to make 

Sauté the aromatics: First, I heat the oil in a skillet and sauté the onion for 1 minute, then add the garlic and cook for 30 seconds.

Add the greens: I add the spinach next and cook it until wilted, then season with salt and pepper. 

Mix the dip: In a large bowl, I stir in the cream cheese, mayo, sour cream, parmesan cheese, mozzarella cheese, Italian seasoning, and red pepper flakes. Then, I add salt and pepper to taste. 

Combine: I add the spinach mixture and stir to combine it.

Stuff the chops: Now, I cut pockets in the thickest part of each pork chop with a sharp knife, being careful not to cut all the way through, before stuffing about ¼ cup of the dip into each chop.  

Cook the chops: Next, I put the pan back on medium heat and add 2 tablespoons of oil. Once it is hot, I cook the chops for 4 to 6 minutes per side until they are golden brown. 

Rest and serve: Once they are done, I let them rest for 5 minutes before serving. 

Expert tips

How to properly stuff pork chops

First, I make sure I get thick-cut pork chops at least one inch thick. Then, I use a sharp paring knife to cut a slit into the thickest part of the pork chop, moving the knife back and forth to create a wide pocket. Be careful not to cut all the way through the back or the sides of the chop. To prevent the filling from oozing out, I use some toothpicks to secure the ends. 

Preventing the chops from drying out

To prevent your chops from drying out, I recommend soaking the meat in brine. Simply dissolve 3 tablespoons of salt and 2 tablespoons of sugar in 4 cups of water, then submerge the pork chops for about an hour per pound of meat. The salt in the meat will retain water during cooking, enhancing the flavor. After soaking, remove the meat from the brine, pat it dry, and cook as usual. You can also choose to buy thicker chops. Also, you can opt for bone-in chops. They are juicier than boneless ones, as the bone helps protect the meat from overcooking. The fat in the meat also adds moisture during cooking, so choose fatty cuts if you like.

More tips to consider:

• Make sure the pan is hot before adding the pork chops.
• Use tongs when flipping the pork chops to prevent the stuffing from falling out.
• Also, don’t flip them until they have been cooking for about 4 to 5 minutes. If they stick to the pan, wait another minute.
• Cook in batches of 2 at a time to prevent overcrowding. 
• To make this dish simpler and faster, use store-bought spinach dip to stuff your pork chops, and have them done in minutes. Or use my easy recipe for homemade Knorr spinach dip. 

Recipe variations and add-ins:

• Different meat: This recipe is delicious with chicken breasts. They can be butterflied and stuffed for an incredible dinner. Veal, beef, or turkey would also be good.
• Breaded pork: Another way to enjoy this recipe. Just add a bit of flour, salt, and pepper, and pan-fry it in oil.
• Boneless chops: Instead of bone-in chops, this recipe can easily be made with boneless chops. Just cut the cooking time by a couple of minutes and remember that boneless chops can be leaner, so don’t overcook them. 
• Other vegetables: I sometimes add artichokes, tomatoes, water chestnuts, or other vegetables to the dip for more flavor. 
• Crack-stuffed porkchops: Turn this into an addictive meal by adding shredded cheddar, chopped bacon, and my ranch seasoning mix. 

Serving suggestions:

These restaurant-quality chops deserve special side dishes and a decadent dessert! This beet salad is not just delicious but also attractive, with vivid ruby-red pomegranate seeds, bright green spinach, deep-purple beet cubes, crunchy pine nuts, and creamy crumbled goat cheese. And these fancy Hasselback carrots are full of flavor with turmeric, cumin, and paprika, but they are so easy to make. 

For something sinful and decadent, serve these dark chocolate peanut butter cupcakes. They are made with moist and tender chocolate cake and topped with homemade peanut butter and chocolate buttercream frosting. Then, I put a Reese’s peanut butter cup on top of all that for extra yummy goodness. If I don’t feel like baking, I make this no-bake strawberry cheesecake. With tangy fruit and rich cheesecake, this easy cake pleases everyone. 

How to store leftovers:

• Refrigerate: These chops can be stored in the fridge in an airtight container for 3 days.   
• Freezing: Freezing is not recommended.  
• Reheating: I reheat my leftovers in the oven for 10 minutes at 375 degrees F. 

Frequently asked questions

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