Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Stuffed pork chops may sound like a special-occasion meal, but this version makes it doable for any night of the week. These juicy center-cut pork chops are filled with a creamy, savory blend of sun-dried tomatoes, spinach, and cheese then topped with a lemony Dijon pan sauce that ties everything together.

What’s more, this recipe manages to be rich in flavor while keeping an eye on nutrition. Spinach delivers fiber and iron, sun-dried tomatoes add antioxidant power, and the use of reduced-fat cream cheese keeps things creamy without going overboard.

Here’s how to make it step-by-step.

Ingredients

• 1 tablespoon olive oil, plus 1 tablespoon (divided use)

• 2 cloves garlic, minced

• 6 sun-dried tomatoes, diced

• 1 (10-ounce) bag frozen spinach, thawed and excess water squeezed out

• ½ teaspoon salt, plus more to taste

• ½ teaspoon freshly ground black pepper, plus more to taste

• ¼ teaspoon dried thyme

• ¼ cup (2 oz) goat cheese

• ⅓ cup reduced-fat cream cheese

• 4 (4-ounce) center-cut pork chops

• 1½ cups chicken broth (preferably low-sodium)

• Zest of ½ lemon

• 2 tablespoons lemon juice

• 2 teaspoons Dijon mustard

Directions

1. Prepare the Filling
   Heat 1 tablespoon of olive oil in a medium sauté pan over medium heat. Add minced garlic and cook for 1 minute, until fragrant. Stir in diced sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook for 2 minutes, until well combined and heated through. Transfer to a bowl and stir in goat cheese and cream cheese until smooth and creamy. Set aside.

2. Stuff the Pork Chops
   Using a sharp knife, carefully cut a deep pocket into the thickest part of each pork chop, without cutting all the way through. Spoon one-fourth of the filling into each chop and press the edges together to close. Season the outside with salt and pepper.

3. Make the Sauce Base
   In a small bowl, whisk together chicken broth, lemon zest, lemon juice, and Dijon mustard. Set aside.

4. Sear and Cook the Pork
   Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the stuffed pork chops and sear until golden and cooked through about 4 minutes per side, depending on thickness. Transfer to a plate and tent loosely with foil to keep warm.

5. Create the Sauce
   Pour the broth mixture into the hot skillet. Scrape up any browned bits from the bottom of the pan and simmer until the sauce reduces by half about 8 minutes. The result is a light, flavorful pan sauce that enhances the richness of the stuffing without overpowering it.

6. Serve
   Plate the pork chops and spoon the pan sauce over the top. Pair with a simple side like roasted sweet potatoes or a crisp green salad for a balanced, satisfying meal.

Why This Recipe Works for Wellness

• Spinach is a powerhouse of nutrients, providing vitamin K, iron, and fiber with minimal calories.

• Sun-dried tomatoes offer concentrated antioxidants like lycopene, which supports heart and skin health.

• Using reduced-fat cream cheese and goat cheese helps cut back on saturated fat without sacrificing creaminess.

• Lean pork is high in protein and vitamin B12, important for energy metabolism and red blood cell formation.

Love wholesome, flavorful recipes like this? Subscribe to our newsletter or share this with someone who enjoys cooking with purpose.