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Pork

February 2, 2023

Spinach & Artichoke Stuffed Pork Chops

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This has become my new favorite way to enjoy pork chops. It’s flavorful, creamy and makes excellent leftovers. The pan sauce adds a touch of lemon and enhances the spinach and artichoke stuffing flavors.

Regular cream cheese will work in this recipe if you can tolerate dairy and are not on a round of Whole30.

Spinach & Artichoke Stuffed Pork Chops

These pork chops are Whole30 and Paleo compatible. They are easy, flavorful, and delicious.

Prep:
10
min
cook:
20
min
total:
30
min
Print It
Author:

Elishah

Ingredients
  • 4 garlic cloves, minced
  • 1/3 C artichoke hearts, roughly chopped
  • 10oz frozen spinach, thawed and excess water squeezed out
  • 1 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 T fresh thyme
  • 1/2 C Kite Hill cream cheese
  • 2 lbs pork chops, thick cut
  • 1 T avocado oil
  • 1/2 lemon, juiced
  • 1 C chicken broth
  • 1 tsp dijon mustard
Instructions
  1. In a small bowl, thoroughly mix cream cheese, ½ teaspoon sea salt, garlic, artichoke hearts, thyme, and spinach.
  2. Pat the pork chops dry and cut a pocket into each pork chop. Stuff each pork chop with the cream cheese mixture. Sprinkle the pork chops with 1 teaspoon of sea salt and pepper.
  3. Add the avocado oil to a large skillet on medium heat. When the pan is hot, add the pork chops and cook until golden brown, about 5-6 minutes per side.
  4. When the pork chops are done, remove them from the pan and set aside.
  5. Add the chicken broth, Dijon mustard, and lemon juice to the pan and bring to a boil. Reduce the mixture by half, making a pan sauce.
  6. Add the pork chop back to the pan to warm. Serve with some of the pan sauce, and enjoy.

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Hi, I'm Elishah

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