Spinach and Artichoke Stuffed Pork Chops


240g 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 pork chops

2 tbsp. extra-virgin olive oil, divided


  1. In a large bowl, combine cream cheese, sour cream, mayo, artichoke hearts, spinach, garlic, mozzarella, and Parmesan. Season with salt and red pepper flakes.
  2. Using a paring knife, cut pockets in the thickest part of the pork chops and stuff with cream cheese mixture.
  3. 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.

Recipe and image courtesy of www.delish.com