Spinach and Cheese Stuffed Pork


  • 6 thicker porkchops
  • 4 oz cream cheese
  • 1 egg
  • 1/2 cup grated parmesan cheese + a little extra to top with
  • 1/2 cup frozen spinach, thawed
  • Salt, Pepper, and garlic powder


Butterfly 6 thicker cut porkchops.

Season the outside of the porkchops with a little salt, pepper, and garlic.

In a bowl add 4 oz cream cheese, softened; 1 egg; 1/2 cup grated parmesan; 1/2 cup frozen spinach, thawed; 1/4 teaspoon salt, pepper and garlic each.

Place the porkchops in a 9×13 baking dish and stuff each one with 1/6th of the spinach and cheese mixture.

Bake at 350 degrees for 30-45 minutes depending on the thickness of your porkchops.

Serves 6.

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