Tuesday, September 17, 2013

Stuffed Pork Chops

These turned out even better than we expected.  You can adjust the stuffings as you like, but the spinach/cream cheese mixture was perfect!  Serves 4 - enjoy!

Stuffed Pork Chop

6 oz. cream cheese, softened
¼ tsp. garlic powder
¼ tsp. ground black pepper
4 slices of bacon, cooked crisp, cooled & crumbled (reserve 2 tsp. bacon grease)
4 oz. fresh spinach, chopped
1 tbl. Parmesan cheese
salt & pepper to taste
4 thick pork rib chops
3 tbl. olive oil
½ cup apple sauce
4 tbl. sherry

·         Put cream cheese into a bowl and add garlic powder & black pepper and mix well
·         Add the bacon, reserved bacon grease, spinach, Parmesan, salt & pepper, and crumbled bacon and mix well
·         Cut a 2” slit into the side of each pork chop, then cut a “pocket” for stuffing, leaving about ¼” of meat all the way around
·         Fill each pocket with some of the cream cheese/spinach mixture and sprinkle each chop with a little more salt & pepper (to taste)
·         Heat olive oil in a large skillet to medium heat
·         Cook the stuffed chops about 3 to 4 minutes per side until just browned
·         Remove chops to a lightly oiled baking dish
·         Top each chop with apple sauce
·         Add sherry to the oil the chops were fried in and deglaze the pan
·         Spoon pan drippings over the chops in the baking dish
·         Bake at 350° for about 45 minutes


  1. Hi, I cooked the penne & sausage dish and it was super....usually my pastas are nothing so this was a great find...and so I am about to try the pork chops...sounds delish.

  2. Glad you liked the penne dish, Louise. We thought it was a pretty good one. You'll love the pork chops, too (I hope!)


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