Creamy Stuffed Pork Chops

Stephanie Midkiff


Being an experimental cook, I love to just throw something together and my gang usually loves it. This is one of those recipes. The pork chop filling would also be excellent as a side dish with chicken.

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★★★★★ 1 vote
20 Min
30 Min


4-6 thick cut boneless pork chops
1 lg. pkg. mahatma yellow rice, prepared according to package directions
4 oz. cream cheese, softened
1 cup shredded fresh spinach
1/2 to 1 cup shredded parmesan cheese


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1Beat cream cheese with mixer until smooth and creamy. Add rice, shredded spinach and shredded parmesan cheese; mix well. Mixture will be thick and creamy.

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2Slice pork chops to create a pocket in the side. Season each chop with salt and pepper. Stuff with rice mixture and use toothpicks to hold sides together.

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3In a lightly greased oven proof skillet (I use cast iron), place pork chops and brown on each side for 5 minutes over medium high heat.

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4At this point, if you had any leftover stuffing, you can add it to the skillet and add about 1/2 to 1 cup of chicken broth. Bake in a preheated 350 degree oven for about 30 to 40 minutes. Cooking time depends on thickness of chops. They should no longer be pink inside.

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5Carefully Remove toothpicks and Enjoy.

6To use the filling as a side dish. Place in a casserole dish and add 1 cup of your favorite broth. Bake at 350 for 30 minutes or until heated through.

About this Recipe

Main Ingredient: Pork
Regional Style: Southern
Other Tag: Quick & Easy