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spinach and artichoke stuffed pork chops

serves 4
by Nancy

Ingredients

  • 8 oz. cream cheese softened to room temperature
  • 1/3 c. sour cream
  • 1/3 c. mayonnaise
  • 1 can artichoke hearts drained and chopped
  • 1 10- oz. package frozen spinach
  • 2 cloves garlic minced
  • 2/3 c. shredded mozzarella
  • 1/4 c. freshly grated parmesan
  • kosher salt
  • pinch of crushed red pepper flakes
  • 4 pork chops
  • 2 tbsp. extra-virgin olive oil divided

Instructions

  1. preheat oven to 350 degrees
  2. in a large bowl, combine cream cheese, sour cream, mayo, artichoke hearts, spinach, garlic, mozzarella and parmesan.
  3. season with salt and red pepper flakes.
  4. using a paring knife, cut pockets in the thickest part of the pork chops and stuff with cream cheese mixture.
  5. in a large skillet, heat 1 tablespoon oil over medium heat.
  6. add pork chops and cook 4 minutes per side until golden and cooked through.
  7. bake for 10 minutes until cooked through.