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stuffed pork chop on plate with broccoli and rice

Stuffed Pork Chops

Stuffed Pork Chops with bone in pork chops, spinach, mushrooms, and provolone make for a moist and delicious weeknight family dinner.
Course Main Course
Cuisine American
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 4 servings
Calories 475


  • 1 tablespoon butter
  • 8 ounces button mushrooms (sliced thin)
  • 1 shallot (minced)
  • 10 ounces fresh spinach
  • 4 slices provolone cheese
  • 4 bone in pork chops
  • salt and pepper to taste
  • 1 tablespoon olive oil


  • In a large saute pan, melt butter over medium high heat. Add mushrooms and shallot and cook until golden brown, only stirring a few times to evenly cook, about 5 minutes.
  • Add spinach, stir, and cover with lid. Reduce heat to low and cook until spinach is completely wilted, about 3-4 minutes. Remove from pan and allow mixture to cool.
  • On the meaty side of each chop, slice through the middle of the meat to the bone to create a pocket. Add your sliced provolone to the inside of the chop. Divide the spinach mixture evenly between the four chops and stuff them. Hold opening together with toothpicks, if needed.
  • Add salt and pepper to the outside of your chops.
  • Preheat oven to 375 degrees F.
  • Using an oven safe skillet, heat olive oil over high heat. When the oil is hot, cook the pork chops until lightly golden brown, about 2 minutes. Flip the chops and transfer the pan to the oven to finish cooking. Cook until the internal temperature of the meat reaches 155 degrees F, about 15 minutes.


Calories: 475kcal | Carbohydrates: 6g | Protein: 46g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 143mg | Sodium: 423mg | Potassium: 1216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6980IU | Vitamin C: 21.6mg | Calcium: 314mg | Iron: 3.5mg