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Cheesy Spinach Stuffed Low-Carb Pork Chops - Easy, Satisfying, and Flavor-Packed

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pork chops: 4 thick-cut, bone-in or boneless chops (about 1 to 1.5 inches thick)
  • Fresh spinach: 6 cups (about 5–6 ounces), roughly chopped
  • Cream cheese: 4 ounces, softened
  • Mozzarella: 1 cup, shredded
  • Parmesan: 1/4 cup, finely grated
  • Garlic: 3 cloves, minced
  • Olive oil or avocado oil: 2–3 tablespoons
  • Butter: 1 tablespoon (optional, for extra richness)
  • Seasonings for chops: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder
  • Seasonings for filling: 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes (optional)
  • Lemon zest: 1/2 teaspoon (optional, brightens the filling)
  • Toothpicks or kitchen twine: For securing the chops

Method
 

  1. Prep the oven: Preheat to 375°F (190°C). Pat the pork chops dry with paper towels for better searing.
  2. Season the chops: Mix salt, pepper, smoked paprika, and onion powder. Rub all over the chops, including the sides.
  3. Make the pocket: Using a sharp knife, cut a deep pocket into the thickest side of each chop. Keep the opening small, but create space inside without cutting through.
  4. Sauté the spinach: Heat 1 tablespoon oil in a skillet over medium heat. Add garlic and cook 30 seconds. Add spinach and a pinch of salt. Cook until wilted and most moisture evaporates, 2–3 minutes. Transfer to a bowl and let cool slightly.
  5. Mix the filling: Stir in cream cheese, mozzarella, Parmesan, remaining salt and pepper, red pepper flakes, and lemon zest. Taste and adjust seasoning.
  6. Stuff the chops: Divide the filling among the chops. Pack it gently into the pockets. Secure with toothpicks or tie with kitchen twine so the filling stays inside.
  7. Sear for crust: Return the skillet to medium-high heat. Add remaining oil and the butter. Sear chops 2–3 minutes per side until golden. Don’t cook through—just build color.
  8. Bake to finish: Transfer the skillet to the oven (or move chops to a baking dish). Bake 8–12 minutes, depending on thickness, until the internal temperature reaches 145°F (63°C).
  9. Rest and serve: Let the chops rest 5 minutes. Remove toothpicks or twine. Spoon any pan juices over the top and serve.