Spinach & Artichoke Stuffed Pork Chops (Edit recipe)

This has become my new favorite way to enjoy pork chops. It’s flavorful, creamy and makes excellent leftovers. The pan sauce adds a touch of lemon and enhances the spinach and artichoke stuffing flavors. Regular cream cheese will work in this recipe if you can tolerate dairy and are not on a round of Whole30.

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	719
Fat:	42 g
Carbohydrates:	6 g
Protein:	51 g
Cholesterol:	130 g
Sodium:	1322 mg
Fiber:	3 g
Sugars:	1 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 4

Ingredients

4 cloves Garlic, minced
0.333 cup Artichoke Hearts, chopped
10 oz Frozen Spinach, thawed, excess water squeezed out
1.5 tsp Sea Salt
0.25 tsp Black Pepper
1 Tbsp fresh Thyme
0.5 cup Kite Hill Cream Cheese
2 lb Pork Chop, thick cut
1 Tbsp Avocado Oil
0.5 whole Lemon, juiced
1 cup Chicken Broth
1 tsp Dijon Mustard

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, thoroughly mix cream cheese, ½ teaspoon sea salt, garlic, artichoke hearts, thyme, and spinach.
Pat the pork chops dry and cut a pocket into each pork chop. Stuff each pork chop with the cream cheese mixture. Sprinkle the pork chops with 1 teaspoon of sea salt and pepper.
Add the avocado oil to a large skillet on medium heat. When the pan is hot, add the pork chops and cook until golden brown, about 5-6 minutes per side.
When the pork chops are done, remove them from the pan and set aside.
Add the chicken broth, Dijon mustard, and lemon juice to the pan and bring to a boil. Reduce the mixture by half, making a pan sauce.
Add the pork chop back to the pan to warm. Serve with some of the pan sauce, and enjoy.