Ingredients
Scale
- 4 boneless pork chops, about 1-inch thick
- 1 cup fresh spinach, chopped (or frozen, thawed and drained)
- 1/2 cup canned artichoke hearts, chopped (packed in water, drained)
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1/2 teaspoon paprika (optional, for color and mild smokiness)
- To substitute: use kale or Swiss chard instead of spinach; goat cheese or feta can replace Parmesan for a tangier twist.
Instructions
- Preheat your oven to 375°F (190°C). This temperature helps cook the pork chops through while melting the filling perfectly.
- Prepare the filling by combining chopped spinach, artichokes, cream cheese, Parmesan, minced garlic, Italian seasoning, salt, and pepper in a bowl. Mix until smooth and well combined. This filling is inspired by the creamy dips my family loves at gatherings, but nestled inside pork, it becomes a meal.
- Using a sharp knife, carefully cut a pocket into the side of each pork chop. Be sure not to slice all the way through—just enough to create a space for the filling. I always remind myself to take my time here because a neat pocket means less filling escapes while cooking.
- Spoon the spinach-artichoke mixture evenly into each pork chop pocket. Don’t be shy—stuff them generously for maximum flavor.
- Season the outside of the pork chops with salt, pepper, and paprika. The paprika adds a lovely color and subtle smoky aroma that reminds me of those Sunday roasts my husband and I share when we get a rare quiet evening alone.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the pork chops and sear for about 3-4 minutes on each side until golden brown. This step locks in the juices and gives a beautiful crust that contrasts with the creamy filling.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the pork reaches an internal temperature of 145°F. I always use a meat thermometer—it’s the best way to get perfectly cooked pork every time without any guesswork.
- Remove from the oven and let the pork chops rest for 5 minutes. Resting is a small step that makes a big difference—it lets the juices redistribute, keeping the meat tender and juicy.
- Serve warm, slicing into the pork chop to reveal that luscious spinach-artichoke filling inside.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International