Spinach & Artichoke Stuffed Pork Chops
Rating
Anyone who likes spinach and artichoke dip (aka everyone) is going to love these pork chops.
Ingredients
- 8 oz. cream cheese, softened to room temperature
- ⅓ c. sour cream
- ⅓ c. mayonnaise
- 1 can artichoke hearts, drained and chopped
- 1 10-oz. package frozen spinach
- 2 cloves garlic, minced
- ⅔ c. shredded mozzarella
- ¼ c. freshly grated Parmesan
- kosher salt
- pinch of crushed red pepper flakes
- 4 bone-in pork chops (about 1" thick)
- 2 tbsp. extra-virgin olive oil, divided
Instructions
- In a large bowl, combine cream cheese, sour cream, mayo, artichoke hearts, spinach, garlic, mozzarella and Parmesan. Season with salt and red pepper flakes.
- Using a paring knife, cut pockets in the thickest part of the pork chops and stuff with cream cheese mixture.
- In a large skillet, heat 1 tablespoon oil over medium heat. Add pork chops and cook 4 minutes per side until golden and cooked through. Repeat with the last two pork chops and serve.
