- 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.