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.

★★★★★ 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


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.
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.
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.
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.
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