Spinach, Onion, and Cheese Pork Chops

Servings 6 servings


  • 6 inches boneless top loin pork chops 1- to 2-thick, 6-oz.
  • 8 ounces frozen spinach thawed and VERY WELL drained
  • 4 ounces light cream cheese softened
  • 1/4 cup minced onion
  • 3 cloves garlic pressed
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Wooden toothpicks OR small skewers
  • Olive oil
  • Aluminum foil wrap
  • 3 cups cooked couscous


  • Preheat oven to 350 degrees.
  • With a sharp knife, cut a horizontal slit in the side of each pork chop, forming a pocket for stuffing. In a small bowl, combine spinach, cream cheese, onion, garlic, salt, and pepper; spoon mixture evenly into pork chop pockets then secure with toothpicks or skewers.
  • Place stuffed pork chops on a lightly oiled metal rack or trivet in a 9- x 13-inch baking dish and cover dish with foil wrap; bake for 45 minutes to 1 hour or until pork chops are cooked through.
  • Meanwhile, prepare couscous. Serve pork chops over couscous.


SERVING SUGGESTION: Steamed medley of baby carrots with broccoli and cauliflower florets.
VEGETARIAN: Instead of pork, use extra-firm tofu and spoon stuffing mixture over top; adjust cooking time as needed.
KOSHER: Use boneless skinless chicken breast halves instead of pork chops. Skip the cream cheese.
GLUTEN-FREE: Use gluten-free couscous.
NUTRITION: Per Serving: 345 Calories; 11g Fat; 37g Protein; 23g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 515mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Points: 9
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