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Spinach and Bacon Stuffed Pork Chops

Spinach and Bacon Stuffed Pork Chops are stuffed with a creamy filling that tastes like spinach dip.

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Spinach and Bacon Stuffed Pork Chops on plate.

Creamy Spinach Filling

The filling is a simple combination of chopped spinach, crumbled bacon, cream cheese, Parmesan cheese, salt, pepper, crushed red pepper flakes, and garlic powder. It adds so much flavor to these pork chops.

Pan-Fried Then Finished In The Oven

A cast iron pan is best to use for this recipe because it can be transfered to the oven. Sear the pork chops until golden on both sides and then transfer to the oven to finish cooking.

Spinach and Bacon Stuffed Pork Chop on plate with salad.

Use Thick-Cut Pork Chops

Thick-cut pork chops are best for stuffing. They will not cook too quickly and will stay juicy. I prefer bone-in but you can use boneless.

When Is Pork Done

Pork is done when it reaches an internal temperature of 145 degrees. For best results, use an instant read thermometer. Pork gets dry and chewy when overcooked.

Prep Ahead

The filling can be mixed a day in advance and the pork chops can also be stuffed a day in advance. Cover with plastic wrap and refrigerate until ready to cook.

Spinach and Bacon Stuffed Pork Chops Recipe Tips

One clove of minced garlic can be used instead of garlic powder.

Double the amount of crushed red pepper flakes if you want this dish spicy.

Storage

Leftovers will keep for 3 to 4 days in an airtight container in the refrigerator and can be reheated in a microwave or 300 degree oven.

Spinach and Bacon Stuffed Pork Chop on plate with salad.

More Pork Chop Recipes

Spinach and Bacon Stuffed Pork Chops

Spinach and Bacon Stuffed Pork Chops are stuffed with a creamy filling that tastes like spinach dip.
PREP: 15 mins
COOK: 22 mins
SERVINGS: 4

Ingredients

  • 6 slices bacon
  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 4 ounces cream cheese, softened
  • 1/3 cup freshly shredded Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon garlic powder
  • 4 center-cut bone-in pork chops
  • 1 tablespoon olive oil or vegetable oil

Instructions

  • Cook and crumble the bacon.
  • Squeeze as much water as you can out of the spinach.
    In a medium bowl, mix together the cream cheese, spinach, Parmesan cheese, garlic powder, salt, pepper, and crushed red pepper flakes.
    Mix in the crumbled bacon.
  • Preheat oven to 350 degrees.
  • Cut a slit in each pork chop and make a pocket. Stuff spinach mixture into pockets.
    Season outside of pork chops with salt and pepper.
  • Heat oil over medium-high heat in a large oven-proof skillet. (I use cast iron.)
  • When hot, add pork chops. Cook for about 2 minutes a side to brown them.
    Transfer to oven and cook for another 15 to 18 minutes.
    (Note: If there is leftover filling, place it in the skillet around the pork chops just before placing the skillet in the oven.)

Nutrition

Calories: 533kcal
Course: Dinner, Main Dish
Cuisine: American
Keyword: bacon, pork

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