American Dinner

Stuffed Pork Chops Recipe

Juicy pork chops stuffed with spinach feta and herbs, pan seared then finished in the oven for tender flavorful dinner.

As soon as you cut into one of these pork chops and see the savory spinach and feta peeking through, the tender aroma will wrap right around your kitchen and your appetite will instantly wake up.

This is the kind of easy weeknight dinner that feels special without being fussy, perfect for when you want juicy, flavorful meat with minimal last minute work.

I test made this for a cozy dinner in and my family went back for seconds right away, it is the kind of simple comfort food that turns an ordinary evening into a little celebration.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time25 mins

🕐Total Time40 mins

🍰Servings4 servings

🇺🇸CuisineAmerican

🔢Calories~380 per serving

Ingredients

4 bone in pork chops, 1 to 1 and a half inches thick

2 tablespoons olive oil

1 small onion, finely chopped

3 garlic cloves, minced

3 cups fresh spinach, chopped

1 cup feta cheese, crumbled

2 tablespoons grated Parmesan

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and black pepper to taste

1 cup chicken broth

2 tablespoons butter

Substitutions & Variations

★Use turkey or chicken breasts if you prefer lighter meat, adjust cooking time so the meat reaches safe internal temperature.

★Swap feta for goat cheese or ricotta if you want a milder flavor.

★Use fresh herbs like parsley or dill instead of dried herbs.

★Make it dairy free by using olive oil instead of butter and a dairy free cheese alternative.

Step-by-Step Instructions

1

Prep the pork chops

Pat the pork chops dry with paper towels, season both sides with salt and pepper, and use a sharp knife to carefully cut a pocket into the thick edge of each chop, opening it like a book so you can stuff filling without breaking the meat.

2

Cook the aromatic filling

In a medium bowl, heat olive oil in a large skillet over medium heat, add chopped onion and cook until soft and translucent, about 3 minutes, then stir in minced garlic and cook for another minute until fragrant.

3

Add spinach and seasonings

Add the chopped spinach to the skillet and cook until wilted, then stir in crumbled feta, Parmesan, oregano, thyme, a pinch of salt and pepper, remove the skillet from heat and let the mixture cool slightly.

4

Stuff and tie the chops

Spoon the cooled spinach feta mixture into the pockets of the pork chops, pressing gently so they are filled but not overstuffed, then tie each chop tightly with kitchen twine to keep the filling in place during cooking.

5

Sear the chops

Wipe the skillet clean if needed, add the two tablespoons of butter, place the tied chops into the hot pan and sear on all sides until deeply golden, about 3 to 4 minutes per side, to build flavor and lock in juices.

6

Deglaze and simmer on the stove

Pour the chicken broth into the skillet, scraping up any browned bits from the bottom, bring to a gentle simmer, then reduce the heat, cover, and let the chops simmer slowly until they are close to tender, about 10 minutes.

7

Finish in the oven

Preheat your oven to 375 degrees Fahrenheit, transfer the skillet with the chops and broth to the oven, or spread the chops on a foil lined baking sheet, and bake until the internal temperature reaches 145 degrees Fahrenheit, about 5 to 8 minutes.

8

Rest before serving

Remove the pork chops from the oven, let them rest for 5 minutes, remove the kitchen twine, and pour any pan juices over the top for extra flavor and a glossy finish.

Pro Baker Tips

✓Make sure the pork chops are fully dry before searing, this helps create a beautiful golden crust.

✓Do not overfill the pockets, leave a little room so the filling stays inside while the meat cooks.

✓Let the chops rest after cooking so the juices redistribute and every bite stays juicy.

✓Use a meat thermometer to confirm the internal temperature for perfectly safe and tender results.

Storage & Serving Notes

◆Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.

◆To reheat, warm gently in a skillet over medium low heat or in the oven at 300 degrees Fahrenheit until hot throughout.

◆Keep the pan juices in the fridge for extra flavor when reheating or spooning over fresh greens.

Serving Suggestions

Serve these juicy stuffed pork chops with simple sides to let the flavor shine.

›Mashed potatoes or creamy polenta to soak up the rich pan sauce

›Roasted broccoli or green beans for a bright, crisp contrast

›A light side salad with lemon vinaigrette to balance the richness

Frequently Asked Questions

Can I make this recipe in a slow cooker instead of the oven?

Yes, after searing the chops, place them in a slow cooker with the broth and filling, cook on low for 4 to 5 hours until tender, and finish with a quick sear to crisp the outside.

How do I know when the pork is done without a thermometer?

The juices should run clear when you slice into the thickest part, and the meat should feel firm but springy, and an instant read thermometer is the most reliable way to ensure safety.

Can I prepare the filling ahead of time?

Absolutely, cook the onion and spinach mixture, cool it, then refrigerate in an airtight container. Assemble and sear the chops right before cooking for best results.

What if I do not have kitchen twine?

You can use toothpicks to close the pockets or simply press the filling in gently and cook carefully, though twine helps keep the filling from slipping out.

🍽️

Go Make It!

Give this stuffed pork chops recipe a try tonight and enjoy how the tender meat and aromatic spinach fenta filling come together for a dinner that feels both cozy and elevated.