Spinch and Goat Cheese Stuffed Pork Chops

As you know, the hubby and I are very fond of chicken and turkey and rarely venture into the red meat/pork territory. When we do decide to “indulge”, I want it to be creative and full of bold flavors!

Shake and bake pork chops can last only for so long

I found a variation of this recipe yesterday while scrolling through magazines trying to find a dinner involving pork. The goat cheese made the pork taste so luscious and tender, we couldn’t stop eating.


Ingredients :

  • 1 – 2 tbsp butter
  • 1 tbsp olive oil
  • 4 thick cut pork chops, boneless
  • 3 – 4 cloves garlic
  • 4 oz goat cheese, softened
  • 4 cups baby spinach
  • 7 – 8 sun dried tomatoes (I purchased the julienned tomatoes, but halves are good too)
  • couple tablespoons of breadcrumbs (I used Panko breadcrumbs – Italian seasoned)
  • salt and pepper to taste

Directions :

  1.  Heat olive oil in pan. Add spinach and cook down for about 2 – 3 minutes and add garlic. When fragrant and spinach is wilted, add to another bowl and set aside
  2.  While the spinach is cooling just a little bit, cut the pork chops so that you create a “pocket” – do not cut through the other side!
  3.  In the bowl with the spinach and garlic, add the softened goat cheese, sun dried tomatoes, salt and pepper and mix thoroughly
  4.  When mixed, begin to stuff the pork chops and then layer each side with the breadcrumbs so you have a little bit of a crust on the outside
  5.  Heat butter in the pan and cook each side of the pork chop until crispy and brown – depending on how thick the chops are, you might have to keep flipping them and checking them for done-ness.
  6.  Serve with pasta or rice – or if trying to keep it low carb, salad

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