Lighter Stuffed Pork Chops
Catching Up Over Stuffed Chops
I have this silly rule—if I flip a recipe for pork chops open twice in the same week, it means it’s time to riff on it. Anyway, that’s exactly how these Lighter Stuffed pork chops landed in my usual dinner rotation. It started during one of those, let’s say, ‘ambitious’ Sunday meal preps that went a bit off the rails. My dog was eyeing the bag of spinach like it was the last green thing on earth, and I kept thinking, “Maybe this time I’ll nail that stuffing without the extra heavy vibes?” Well, turns out, you can get plenty of flavor, skip a mountain of cheese (I still use some, don’t worry), and not have anyone at the table miss a thing. Except, perhaps, when someone asks, ‘Did you really use Greek yogurt in there?’ Guilty! But trust me—it works (and, yes, even my skeptical cousin was convinced). Oh, and if you hear a weird squeak in my kitchen, it’s just my ancient oven protesting change.
Why You’ll Want to Keep Making These
I make this when I want something comforting but not nap-inducing—these pork chops hit the spot. My family goes a bit mad for these because the stuffing is lush without being, you know, a full-on brick in your belly. (But if you ever saw the faces the first time I swapped in yogurt instead of full-fat cream, you would’ve thought I’d suggested lettuce tacos.) I reach for this recipe after a long work day or when I can’t do another boring chicken breast night. And honestly, I’ve found the leftovers are weirdly even better on day two; maybe it’s just me?
What You’ll Need (plus a few swaps I’ve tried)
- 4 boneless pork chops, about 1-inch thick (Bone-in works! Just trickier to stuff. My aunt only uses bone-in, but… your call)
- 2 handfuls fresh spinach (Or frozen, squeezed dry—if that’s all you got, that’s fine. I’ve done it in a pinch, no shame)
- 1/2 cup mushrooms, finely chopped (White mushrooms, cremini, whatever’s affordable; I’ve snuck in diced zucchini and nobody complained)
- 1/2 small onion, diced (Spring onion works if you have leftovers languishing in the crisper)
- 2 garlic cloves, minced (Jarred stuff will do if you feel lazy, and I’ve certainly been there)
- 1/2 cup reduced-fat shredded mozzarella (Or just regular cheese if you prefer; cheddar has shown up in my kitchen once or twice)
- 1/4 cup nonfat Greek yogurt (I’ve used sour cream in a pinch, though it’s a bit tangier; honestly, either way, the world keeps spinning)
- 2 teaspoons olive oil (Butter is fine if it’s what you’ve got. My grandma would scold me for using oil, but hey, times change)
- Salt and pepper, to taste (I once skipped pepper by accident, and it was… bland. Don’t recommend)
- Toothpicks or kitchen string, for securing (I’ve used spaghetti strands once. Not recommended unless you dig al dente surprises)
How I Actually Get These Made
- Preheat the oven to 200°C (or about 400°F, if you, like me, always have to Google the conversion).
- Warm the olive oil in a frying pan over medium heat. Add the onions and mushrooms; cook until softened and getting a little golden, about 4 minutes—I usually sneak a taste here, just because.
- Add the spinach and garlic; stir until the spinach wilts down (looks like a ton at first, but trust, it shrinks).
- Take the pan off the heat. Stir in your yogurt and cheese. Season generously with salt and pepper. (Don’t worry if the filling seems a little runny—once baked, it thickens up really nicely, I promise!)
- Using a sharp knife, carefully cut a pocket into each pork chop. Go slow; I once made an accidental ‘through-and-through’ and, well, had a mini-panic. But it tasted fine!
- Spoon the stuffing evenly into each chop. Secure with toothpicks (or whatever you’re improvising with—just, uh, don’t use plastic coffee stirrers like I did once).
- Sprinkle the outside of the chops with more salt and pepper. Sear in the same pan, about 2 minutes per side, until lightly browned. If you skip this, it’s not the end of the world—it just looks fancier with a nice crust.
- Transfer to a baking dish; bake for 15 minutes (sometimes, if my oven is feeling moody, it’s closer to 18 minutes—don’t stress; just check that it hits 145°F/63°C inside).
Random Notes You Won’t See in Most Recipes
- If you overstuff the chops, filling will ooze. Not a disaster, just scoop it up and spoon it over the top before serving (bonus flavor!).
- Greek yogurt gives a little tang, which I think plays nice with pork. But if that’s not your jam, full-fat sour cream mellows it out.
- Sometimes I prep the filling the night before—it tastes a bit ‘rounder’ the next day, I swear. Or maybe it’s just because I’m less harried.
- Oh—don’t poke around too much with the knife while stuffing. I found (aka learned the hard way) that patching a pork chop with extra cheese doesn’t really work.
Variations: Tried & Tested (Some More Than Others)
- Added a handful of diced apple once—actually, that was great, especially in fall. Highly recommend if you want something sweet-savory.
- Cheddar instead of mozzarella gives a different vibe. A little sharper, but tasty.
- Tried mixing in sun-dried tomatoes. Tastes good, but a bit overpowering if you go overboard; maybe use less than you think.
- Experimented with turkey bacon bits—honestly, not my fave. Just didn’t mesh well for me, but go for it if you want that smoky thing.
Equipment: What You Need (and What to Grab if You Don’t Have It)
- Sharp knife (Cutting straight-ish pockets is easier with a real knife, but in college, I used a steak knife and just went slow. It worked.)
- Nonstick pan or frying pan (Cast iron is dreamy, but my battered old skillet does fine, honestly.)
- Baking dish (I’ve used a foil-lined tray before; just makes cleanup a breeze.)
- Toothpicks/string (In true desperation, uncooked spaghetti is a last resort—but see notes above!)
How I Store ‘Em (if Any Survive…)
Pop leftovers in an airtight container in the fridge. Should be fine for about 2 days. Honestly, in my house, these never last more than a day. I swear, the pork chop fairy comes overnight. If you do want to reheat, a quick spin in the microwave works, but oven is better so it keeps the stuffing creamy and not rubbery.
Serving: What Goes Alongside?
I love serving these with a heap of roasted sweet potatoes (the crispy edges are everything). Sometimes I just go with steamed green beans and a squeeze of lemon. My weird uncle dips his in applesauce—don’t judge; it’s not that wild, honestly. If you want more ideas, this Kitchn roundup has some top-notch sides, too.
What I Wish I’d Known (Pro Tips)
- I once tried rushing the stuffing step, dumping everything in the pan at once—bad move; the spinach didn’t wilt properly, and the onions were still crunchy (not in a good way).
- If your pork chops are a little thin, use less stuffing or just bake open-faced. Looks a little ‘rustic,’ but who cares if it tastes right?
- Don’t skimp on seasoning the outside, especially if using leaner chops. Onto my fourth or fifth try I realized salt makes all the difference—probably should have known that sooner, but we live and learn.
- Letting the pork rest a few minutes before slicing does wonders. (I’m impatient, but it really helps!)
FAQs: Stuffed Pork Chops in Real Life
- Can I freeze these? Actually, yes, but I find the stuffing can get a bit watery after thawing. If you have to freeze, wrap really well and reheat in the oven for best texture.
- Is there a dairy-free option? Just swap the yogurt and cheese for a vegan version. I’ve used cashew cream—turns out pretty ace.
- How do I know when they’re done? A meat thermometer is gold! You want 145°F/63°C at the thickest part. If you don’t have one, just cut into the thickest chop; juices should run clear. Little less science, little more magic, but it’ll do.
- What if my stuffing leaks out while baking? It happens, seriously—just spoon it over the top for a bonus sauce. (My cousin claims the best bites are the messy ones anyway.)
- Can I make this ahead of time? Sure, assemble and stash in the fridge a few hours before. Just add a couple extra minutes to baking if they’re cold from the fridge.
And totally random (not recipe related!): I have a fridge magnet shaped like a pork chop. It’s supposed to be motivational, but really it just makes me hungry. Anyway, hope you give these lighter stuffed pork chops a go—let me know how your kitchen chaos turns out.
Ingredients
- 4 boneless pork chops (about 1 inch thick)
- 1 cup fresh spinach, chopped
- 1/2 cup low-fat mozzarella cheese, shredded
- 1/4 cup whole wheat breadcrumbs
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried Italian herbs
- Salt and black pepper, to taste
Instructions
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1Preheat your oven to 375°F (190°C).
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2Carefully cut a pocket in each pork chop using a sharp knife, without cutting all the way through.
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3In a medium bowl, mix together chopped spinach, low-fat mozzarella, whole wheat breadcrumbs, minced garlic, Italian herbs, salt, and pepper.
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4Stuff each pork chop with the spinach and cheese mixture, securing with toothpicks if needed.
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5Heat olive oil in a large ovenproof skillet over medium heat. Sear pork chops for 2-3 minutes per side until golden brown.
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6Transfer skillet to the preheated oven and bake for 20-25 minutes, or until pork is cooked through. Remove toothpicks before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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