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Spinach, Mozzarella and Pine Nuts Stuffed Pork Chops


These deliciously stuffed pork chops are juicy and moist, serve with mashed potatoes or a refreshing veggie salad.













Low Cholesterol, Trans-fat Free


2 pork chops
pork rib chops, 1 1/2-inch thick, about 7-ounce each
salt and black pepper
to taste
1 teaspoon olive oil
½ lemon
cut into two wedges
Spinach, mozzarella and pine nuts stuffing:
1 slice bread
sandwich bread
3 tablespoons pine nuts
1 ½ teaspoons olive oil
1 clove garlic
4 ounces spinach
washed and stems removed, about 7 cups
cup mozzarella cheese
¼ cup Parmesan cheese
½ tablespoon lemon juice
salt and black pepper
to taste


These are all the ingredients we need.

Place the bread and the pine nuts in a food processor, process until finely ground. Set aside.

Make the stuffing.

Preheat the oven to 450℉ (230℃).

Heat 1½ teaspoons of olive oil in a nonstick skillet over medium-high heat until hot. Add the garlic, stirring constantly, and cook for about 40 seconds until very fragrant. Stir in the spinach, and cook for about 2 minutes or until the spinach leaves are all wilted.

Heat 1 1/2 teaspoons of olive oil in a nonstick skillet
Stir in the spinach,
and cook for about 2 minutes,
Transfer the spinach into a colander,

Transfer the spinach into a colander, and gently squeeze the excess water out of the spinach.

In a medium bowl, add the mozzarella cheese, parmesan cheese, finely ground bread and pine nuts, lemon juice and the cooked spinach. Mix until well combined.

In a medium bowl,
Mix until well combined.

Season the pork chops with salt and black pepper on both sides. Use a paring knife to cut 1-inch slit into the side of each pork chop. Wiggle the knife in the pork chop to make a pocket.

Season the pork chops
Use a paring knife
Wiggle the knife in the pork chop to make a pocket.
Now we have the pocket ready for stuffing.

Divide the stuffing to two equal portions, stuff the pork chops with the stuffings. Arrange one lemon wedge into each pocket to ensure the filling to be sealed in.

This is the lemon wedge you need to seal the pocket.
Stuff the pork chop with equal amoutn of stuffing.

Heat 1 teaspoon olive oil in the nonstick skillet over medium high heat until hot.

Place the pork chops into the skillet, and cook without disturbing until browned, 3 to 4 minutes. Flip over the pork chops and continue browning the second sides, 2 to 3 minutes.

Place the pork chops on a lightly sprayed baking sheet, and bake in the preheated oven for about 18 minutes or until the centre of the stuffing reaches 135 degrees F. Turn the pork chops over half way through the cooking.

Remove from the oven, and let rest for about 10 minutes before serving.

Time to enjoy.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 22673% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 282mg 12%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 16g
Vitamin A 12% Vitamin C 16%
Calcium 17% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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