Ingredients
8 oz. cream cheese, softened to room temperature
1/3 c. sour cream
1/3 c. mayonnaise
1 can artichoke hearts, drained and chopped
1 10-oz. package frozen spinach
2 cloves garlic, minced
2/3 c. shredded mozzarella
1/4 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
Preparation
Step 1In a large bowl, combine cream cheese, sour cream, mayo, artichoke hearts, spinach, garlic, mozzarella and Parmesan. Season with salt and red pepper flakes.Step 2Using a paring knife, cut pockets in the thickest part of the pork chops and stuff with cream cheese mixture.Step 3In 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.
HOW DO I STUFF PORK CHOPS? Using a paring knife, simply cut a small pocket into the thickest area of your pork chop, making sure to not cut all the way through. You can fill it with any type of mixture you like. Here, we do a spinach-artichoke mixture (because why not?!), but a classic stuffing is also super common. HOW DO I COOK STUFFED PORK CHOPS? Since pork chops typically cook so quickly, we like to sear them in a hot skillet (the crust on pork chops is maybe our favorite thing ever) for 5 to 6 minutes per side (depending on thickness). You can also grill them over 375º indirect heat or bake them in a baking dish at 375º. HOW DO I SEASON STUFFED PORK CHOPS? A lot—and I’m not just saying that because I’m a salt fiend, although I am :) Whenever you sear meat on the stovetop, you want to make sure to blanket it with a generous layer of salt and pepper. It will help create that delicious crust that restaurants always nail perfectly. HOW DO I FLIP STUFFED PORK CHOPS? Hah—this can be tough! Especially when working with a hot skillet and chops. A pair of cooking tongs will make it easiest; otherwise, use the largest spatula you can find.
