Thursday, October 13, 2011

Stuffed Pork Chops

Stuffed Pork Chops
A few weeks ago we had potatoes stuffed with meat, this week we've got meat stuffed with potatoes! These are enough to make any hubby happy any night of the week.  They're simple, quick, elegant and colorful.  You even get to sneak spinach into your family's meal!

I started this recipe with some thick, pork loin chops, partially butterflied them, gave them a quick sear and finished them in the oven. The mashed potatoes are full of flavor with garlic, spinach and Kraft's Shredded Triple Cheddar Blend with just a Touch of Philly!

Stuffed Pork Chops

Prep Time: 15 minutes / Cook Time: 30 minutes / Servings 4

Stuffed Pork Chops with
Kraft "A Touch of Philadelphia"
 Triple Cheddar Shredded Cheese

  • 4 thick cut, pork loin chops
  • 2 tbsp. olive oil
  • 4 medium Russet potatoes, peeled, rinsed and chopped
  • 1 10oz. package frozen, chopped spinach, thawed and well drained
  • 2 tsp. garlic powder
  • 1/4 cup milk
  • 1/2 cup Kraft "With a Touch of Philadelphia" Triple Cheddar Shredded Cheese, plus extra for garnish
  • salt and pepper

  1. Preheat the oven to 375 degrees.
  2. Fill a large pot with 4 quarts of heavily salted water and bring to a boil. Add the potatoes and boil for about 12 minutes until potatoes are soft when pierced with a fork.
  3. While potatoes are boiling, partially butterfly the pork chops with a sharp knife.  Deepen the cut a little further just in the center of the chop to create a good cavity to stuff with the potatoes.  Season the chops with salt and pepper.
  4. Heat the olive oil in a large skillet on high heat.  Add the pork chops and sear on all sides of the chops for 2-3 minutes each side to create a nice, dark color and crust all around the chops.  Remove from the skillet, place chops in a roasting pan and bake chops in the oven for about 7-10 minutes until chops are cooked through.  Remove from oven and allow to rest for 5 minutes. 
  5. When potatoes are soft, drain them and transfer to a large mixing bowl.  Add the spinach, milk, garlic powder and cheese.  Season with salt and pepper to taste. Use a potato masher to mash and combine potatoes and other ingredients.  You will have plenty of extra mashed potatoes.
  6. To serve:  Place the chops on a serving dish, open side up.  Stuff about 1/4 cup of the mashed potato mixture into the open cavity of the chops.  Top with extra cheese and serve.

Stuffed Pork Chops


  1. Love your blog Hoop..

    This is a great recipe.

    I am visiting all my favorite featured blogs today. Make a great day.... AKA Carol Ann