Spinach Stuffed Pork Chops
Each Spinach Stuffed Pork Chop contains 42g protein and 528 calories — a complete dinner option that hits your macros in one component. Batch-preps 6 servings in minimal time on the stovetop, giving you four nights of post-workout meals without repetition.
Ingredients
- •Pork Chops, Bone-In(907g)
- •Onion powder(5g)
- •Paprika, Ground(5g)
- •1 pinch salt (to season)
- •1 pinch pepper
- •Spinach(170g)
- •Cream Cheese(227g)
Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.
- •Tomatoes, Sun-Dried, Packed In Oil(120g)
- •Mozzarella Cheese(60g)
Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.
- •Parmesan Cheese(60g)
Grated Parmesan — the shelf-stable canister is fine for cooking.
- •Italian seasoning(30g)
- •Garlic(15g)
- •1 pinch salt (to taste)
Instructions
- 1Squeeze and discard excess liquid from the fresh spinach. In a medium bowl, combine the spinach, cream cheese, sun-dried tomatoes, part-skim mozzarella, grated parmesan, Italian seasoning, and fresh garlic; mix until evenly combined.
- 2Pat the pork chops dry with paper towels. Create a horizontal pocket in the thickest part of each chop by slicing carefully about three-quarters of the way through, being careful not to cut all the way through. Season both sides of each chop with onion powder, paprika, salt, and pepper.
- 3Divide the spinach filling evenly among the pork chop pockets (approximately 1–2 tablespoons per chop), spreading gently with the back of a spoon. Secure each pocket closed with toothpicks.
- 4Heat oil in a large skillet over medium-high heat for 1 minute until shimmering. Working in batches to avoid crowding, sear the pork chops 3–4 minutes per side until golden brown, then transfer to a plate.
- 5Return all pork chops to the skillet, reduce heat to medium, and cover with a lid. Cook 8–10 minutes until the internal temperature reaches 145°F when measured in the thickest part with an instant-read thermometer and the filling is heated through.
- 6Transfer the pork chops to a cutting board and let rest uncovered for 5 minutes. Remove toothpicks carefully.
- 7Divide the pork chops evenly into 6 airtight containers while still warm. Store in the refrigerator for up to 4 days, or freeze for up to 3 months.
Nutrition — Per Serving
528
calories
42g
protein
34g
fat
- Carbohydrates
- 14g
- Saturated fat
- 15.1g
- Sodium
- 523 mg
- Dietary fiber
- 3.1g
6 servings per batch · ~267g each
Macro data sourced from USDA FoodData Central
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How much protein does Spinach Stuffed Pork Chops have per serving?
Each serving contains 42g of protein and 528 calories with 34g fat and 14g carbs. This is a solid protein-per-serving count in a low-carb dinner format.
How long does Spinach Stuffed Pork Chops take to prep?
Quick prep on the stovetop yields 6 servings, making it an efficient dinner batch for the week. Each serving takes minimal active time once the stuffing and chops are assembled.
Is Spinach Stuffed Pork Chops good for fat loss?
At 528 calories and 42g protein per serving, this recipe fits fat loss phases with a favorable protein-to-calorie ratio. The low carb content (14g) supports appetite control while maintaining satiety.
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