These stuffed pork chops hold a small spinach-and-cream-cheese filling inside thick boneless chops. Sear the outside, then finish in the oven. Check the center of the stuffing as well as the pork, since the filling needs to reach 165°F.
2 boneless pork loin chops, 10–12 oz (280–340 g) each and about 1 1/2 inches thick
1 tbsp olive oil, divided
3 cups (90 g) fresh spinach, chopped
2 oz (55 g) cream cheese, softened
1 tbsp finely grated Parmesan
1 1/2 tsp Savory Desert Dust, divided
Directions
Cook the spinach. Heat the oven to 375°F. Warm 1 tsp of the oil in an oven-safe skillet over medium heat. Cook the spinach for 2–3 minutes until wilted. Cool slightly, squeeze away excess liquid and mix with cream cheese, Parmesan and 1/2 tsp Savory Dust.
Cut the pockets. Pat the chops dry. With a small sharp knife, cut a horizontal pocket through the side of each chop, leaving the other three edges intact. Divide the filling between the pockets without overpacking. Secure the openings with wooden toothpicks and season the outsides with the remaining 1 tsp Dust.
Sear the chops. Wipe moisture from the skillet and heat the remaining 2 tsp oil over medium-high heat. Sear the chops for about 2 minutes per side until lightly browned. Reduce the heat if the seasoning darkens rapidly.
Bake and measure. Transfer the skillet to the oven and bake for about 15–25 minutes. Check the center of the filling in each chop reaches 165°F, and verify the thickest pork is at least 145°F. Continue in short intervals if needed; chop thickness and filling temperature affect the time.
Rest and serve. Rest for 5 minutes, then remove and count all toothpicks before serving. Serve one chop per person. Let diners know the filling will be hot.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Taste before adding extra salt.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
Use boneless loin chops about 1 1/2 inches thick. Thin chops do not leave enough room for a pocket and can dry out before the filling heats through.
WHY MUST I CHECK THE STUFFING TEMPERATURE?
The filling contacts raw pork inside the pocket. Check its center reaches 165°F, rather than judging only the browned outside. Also check the thickest pork and allow the stated rest.
CAN I USE FROZEN SPINACH?
Yes. Thaw and thoroughly squeeze about 1/3 cup cooked spinach. Extra water makes the filling loose and can force it out of the pocket.
WHAT IF I DO NOT HAVE AN OVEN-SAFE SKILLET?
Sear in a regular skillet, then transfer to a small oven-safe baking dish. Do not put a pan with a non-oven-safe handle under heat.
HOW DO I STORE LEFTOVERS?
Refrigerate within 2 hours in a covered container and use within 3–4 days. Reheat until the pork and filling reach 165°F. Check again that no toothpicks remain before eating.
