Creamy, crispy and all together delicious, these Goat Cheese Stuffed Pork Chops pair perfectly with pasta, potatoes or rice.
Recipe originally published Feb. 2017 and re-published May 2021.
Chalk this recipe up to another one of those that looks super fancy but is actually quite easy. You remember those Pesto Mozzarella Stuffed Pork Chops that everyone raved about? Well, these Goat Cheese Stuffed Pork Chops were inspired by those.
I felt like I hadn't fed my family any really good pork recipes lately and I didn't want to make something boring. Also, I didn't want to spend all afternoon in the kitchen.
I know that the idea of stuffing pork sounds intimidating but trust me it's easy.
Steps to prepare
You start by using a sharp knife and cutting a slit/pocket in each chop. Be careful not to cut all the way through but be sure to create a deep enough pocket that you can get a lot of yummy stuff in there.
Mix up your stuffing ingredients.
Place the stuffing inside the pocket.
Coat with breadcrumbs.
Cook and eat!
While this recipe is a quick and easy one, as I always recommend, take the credit. No need to let your guests or family know just how quick and easy it is. Enjoy the moment.
- If you over-stuff the chops some of the filling will fall out. This is okay. I actually prefer the dramatic look of this.
- Goes great over rice, with a side of roasted potatoes or over simply seasoned pasta (olive oil, salt, pepper and parsley)
- The breadcrumbs can be omitted if you prefer
- Cook time will vary depending on the thickness of the pork
Goat Cheese Stuffed Pork Chops
- 1 T butter
- 1 T olive oil
- 4 boneless pork chops
- 4 C spinach
- 4 oz goat cheese room temperature/softened
- ⅓ C julienne style sun dried tomatoes drained, packed in oil
- ½ C seasoned breadcrumbs
- Place the spinach in a microwave safe steamer or bowl with loosely fitted cover with 1 T water. Cook high 1 minute or until wilted. Drain water from spinach.
- In a bowl combine softened goat cheese, wilted spinach and sun dried tomatoes. Set mixture aside.
- Using a sharp knife, cut a slit in each pork chop, being careful not to cut through to other side but making it deep enough to create a pocket.
- Spoon spinach mixture into the pocket of each pork chop.
- Place breadcrumbs on a plate and press the pork on both sides into the crumbs to coat.
- Heat oil and butter in a large non stick skillet over medium/high heat. Once butter is melted, add pork chops to pan.
- Cook pork about 4-5 minutes until nicely browned then turn over. Brown other side and cook until no longer pink in the middle. *See Notes*
- Serve with potatoes, rice or pasta.