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Top 10 spinach and feta stuffed pork chops That Easy To Do

Below is information and knowledge on the topic spinach and feta stuffed pork chops gather and compiled by the monanngon.net team. Along with other related topics like: Apple feta Stuffed Pork Chops, Pork chops with feta cheese and tomatoes, Greek pork chops with feta cheese, Spinach stuffed pork chops, Feta pork chops, Mediterranean stuffed pork chops, Stuffed thick boneless pork chops, Stuffed pork chops recipe.


Feta & Spinach Stuffed Pork Chops with Roasted Okra

s Stuffed with Feta and Spinach Recipe



marils

Rating: 4 stars

01/07/2017

Making stuffed pork chops can be tricky. So many things can go wrong.  Technique is very important.  I use large rib chops about 1 1/2 inches thick. I cut a pocket in the chops (leaving only an inch wide opening for the stuffing).  Then, I brine the chops in 6 cups water with 1/4 cup table salt and 3/4 cups brown sugar for 1 hour.  I rinse the chops.  Pat dry, and preheat my oven and a baking pan to 450 degrees.  I stuff the chops.  In a skillet, I brown the chops in a little oil over med/high heat for 3 mins on each side.  Then I transfer chops to the preheated pan in the oven, on a rack in the lower 1/3 of oven.  I bake them until the center of stuffing reaches 135 degrees, about 15 to 20 mins. for large chops.  I remove the chops from the oven and tent loosely with foil for 10 mins.  That allows juices to redistribute and heat to carry over and raise the center of the chop to 145 degrees. 



Lisa

Rating: 2 stars

12/16/2016

I wish that I had read the reviews on this before starting. Eight mins in the broiler was not enough and I ended up baking it at 425 for another 10 mins. I will probably never do another recipe that calls for pork chop “pockets” as these were absurdly difficult and resulted in pieces of thinner meat that became overdone in the time that it took to cook the thicker pieces (chicken would have been easier, or pounding and folding the meat as some others suggested). I can see how if may have been good with the meat cook more evenly and tenderly but our chops were not stellar… the stuffing turned out okay and I used fresh spinach.



Caroline

Rating: 5 stars

01/20/2016

This is a staple in our house! We had some trouble getting the inside of the pork to cook without overcooking the outside, so we started pounding the pork chops thinner and folding it in half with the filling inside. Same taste and concept, just easier for the meat to cook. So delicious – we pair with roasted asparagus or broccoli. 



Bethgt

Rating: 5 stars

04/27/2015

Absolutely delicious.  Substituted Goat Cheese for the feta and left out the lemon.  Huge hit with the family and will definitely do again.  My pork chops were huge, boneless ones from Costco so I butterflied and just spread the spinach mixture over the top.  I brushed the bottom with the mustard/garlic/oregano mixture and broiled for 16 minutes.  Perfect and impressive enough to serve to guests.



Ladygardner

Rating: 5 stars

03/05/2015

Big hit with the picky hubby. Really liked the stuffing, Make extra lemon/mustard and baste often.



brognes

Rating: 2 stars

01/01/2015

Frankly, I was underwhelmed by this dish. It was okay, but I probably wouldn’t make it again.



jmeleeS

Rating: 3 stars

06/17/2014

Just made this recipe for a weeknight dinner and if you do the prep work ahead of time (i.e. – on Sunday), it makes for an easy dinner (prep through the stuffing stage and then season / baste the night you plan on cooking them off fully). TIP: buy thin cut pork chops and then pound out with a mallet; fold to “stuff” (this makes it easier to broil and not have raw pork). I used 1 tbsp. less of cream cheese, and fresh whole spinach (chopped). I think that the feta amount is a tad too much, so next time I would cut it back some. To save time, I just seasoned the outside with garlic powder, oregano, salt & pepper. Served with a tossed salad of red onion, bell pepper, tomato and cucumber drizzled with olive oil and some kalamata olive juice and a dash of salt. Overall, it was a good meal and I would make again – enjoy!



JennyMcGarry

Rating: 5 stars

02/06/2014

Great taste. Used 1 ” thick pork chops, had to cook twice as long.



Katmanduirks

Rating: 5 stars

02/04/2014

Everyone loved this. You can stuff the chops ahead of time and refrigerate until you are ready to broil or grill. I left out the cream cheese and increased the feta and I sautéed fresh spinach, not frozen. It was fabulous.



chuckashay1988

Rating: 2 stars

01/24/2014

Did not like this recipe, the sun dried tomato over powered everything else. The time was to long but that’s my own fault, I know my oven and it cooks s little shooter then most.



Duxxxx

Rating: 5 stars

01/20/2014

Simple and quick recipe. Makes very tasty pork chops. The filling was very tasty. I made them with what I had on hand. I didn’t have any dried tomatoes so I used fresh ones. Next time I will buy some dried ones as I think it will add to the flavor and texture. Also next time I plan to add olives as others have mentioned.



MillieJo

Rating: 5 stars

01/15/2014

I made this for Sunday family dinner. Everyone loved it! I had bought very thick cut boneless pork shops from Costco so following the advice of other reviewers, I briefly put them under the broiler so that the top would be browned and then baked them in a 350 degree oven for about an hour. They were moist and so very flavorful. The stuffing took some time to prepare so I wouldn’t ever make them for a weeknight but everyone at the table agreed that this was a repeatable recipe. I highly recommend.



MichaelWayne

Rating: 5 stars

01/04/2014

Made this for the family and everybody loved it! Instead of Feta cheese I used some goat cheese, and I added some pine nuts and a little olive oil. Turned out great. Cooked them on the grill instead of the broiler.



whatever123

Rating: 2 stars

01/04/2014

It was okay, but not spectacular. For those of you wondering about how to cut a pocket: it’s best if your knife is very sharp, so you don’t have to press really hard. That way, you can gently slice and not force your way through. Also, bring your cutting board to the edge of the counter, place the chop flat on the counter close to the edge, this gives room for your hand. Focus on keeping the knife blade level with the cutting board. Pierce the meat, then make small strokes, checking regularly with your finger to see how deep the pocket is.



libtechgirl

Rating: 4 stars

12/22/2013

I served them at a dinner party and i thought they presented well. I had thick cut chops from the butcher so i broiled them for about 7 minutes and then baked them at 350 for about an hour- which was a little to long. I also was only able to brush one side because it felt like the stuffing was falling out when i tried to flip them.



jspicest

Rating: 4 stars

09/29/2013

It was quite a bit of work to prepare these, but they are very tasty. I baked them at 425 for 25 minutes, since I didn’t want to broil. I also added pine nuts to the filling, which I think was a really good touch. I sure would like to know an easy way to cut the pocket into the chops without breaking through to the other side!



GeodeJul

Rating: 5 stars

06/28/2013

This has become the way we cook the fantastic thick “Husker” pork chops we get from Iowa! Easy to make, gets raves. (The spinach does make an excellent side dish if you make just two chops. But then, why would you?)



3littlebirds

Rating: 5 stars

06/13/2013

Delicious!!!



IreneG

Rating: 5 stars

05/20/2013

Fantastic recipe! I used fresh baby spinach instead of the frozen so I just sauteed it down with a little olive oil and the garlic. It was pretty easy to make and the flavors worked very well together. It heated up well the next day for leftovers too.



bustermanalo

Rating: 5 stars

04/17/2013

So easy and tasty. I left out the Dijon mustard and it was a bit dry but still very tasty. It’s going on the dinner circuit.



daneanp

Rating: 4 stars

12/29/2012

This was very very good and I wouldn’t hesitate to serve it to guests. I didn’t have any feta on hand, so I used gorgonzola. I also used fresh spinach vs. frozen. I pan-seared the stuffed chops and then finished in the oven at 425 for 15 minutes. Served along side roasted garlic couscous and the rest of the spinach mixture. A bit time consuming for a weeknight, but easy enough for the weekend. And it would work just as well with chicken breasts.



pl1224

Rating: 5 stars

12/10/2012

Pretty easy and tastes great! made 2 porkchops as there was only 2 of us and ate the rest of the spinach mixture as a vegetable. The spinach would be great as a stand-alone vegetable. Also, would be great with chicken breasts – stuffed & broiled as per the recipee or on the grill with spinach on the side. will be making again!!



h34th3r

Rating: 5 stars

12/01/2012

I love these porkchops. They’re a bit time consuming for a weeknight, especially because they create a bunch of dishes that have to be washed (and we don’t have a dishwasher). But they’re delicious and really take the boring out of pork chops. They also hold up when reheating the next day if you have left overs – but I recommend cutting up the meat prior to reheating.



Belladonna714

Rating: 5 stars

11/29/2012

This was delicious! I can’t wait to have leftovers for lunch tomorrow! I would absolutely make this again!!



KimNYC

Rating: 4 stars

08/13/2012

These were great! I didn’t do the broiling thing, but browned both sides of the chops on the stovetop before baking on 375. I used fresh spinach which I sautéed with some diced onion before mixing in the sundried tomato and garlic. I skipped the dijon as I am not a mustard fan and just used some salt and oregano on the outside. A great dish and looked great to serve. I paired with a quinoa dish and some roasted summer veggies. I will definitely make this again!



cjayson8

Rating: 5 stars

07/27/2012

This was amazing! Every last bit was scraped off the plate, and it looks like something that could be served for a fancy occasion. I added 1/4 cup chopped kalamata olives and a handful of pine nuts and replaced cream cheese with low fat cottage cheese and baked pork for closer to 30 min. Even so we had to nuke the pork in the microwave for 5 minutes. Nonetheless, delicious!



megomyego

Rating: 4 stars

06/13/2012

i used chicken instead of pork
didnt add any of the tomatos
and mixed the spinach with provel, cottage cheese, and cream cheese
i also baked the chicken

was absolutly amazing! will totally make again!



Adshehan

Rating: 5 stars

04/14/2012

Awesome!!!! These pork chops were absolutely wonderful and fairly simple to make!



jeichner

Rating: 5 stars

04/06/2012

This was quite good. I left out the sun-dried tomatoes because my husband is not a huge fan. I also had some kalamata olives and pine nuts, so added those in, which I highly recommend. I had trouble finding thicker pork chops at the store (how ridiculous is that?), so took another reviewer’s advice and use a small pork tenderloin. I also baked it instead of broiled. Very tasty with rave reviews from husband.



Emscot20

Rating: 5 stars

01/15/2012

Delicious!!!!



schepesm

Rating: 4 stars

10/30/2011

This was delicious! I absolutely loved the flavor of the lemon. We used a very grainy dijon mustard which I think really elevated this dish. We also served this with orzo which was a great companion. Next time I will use fresh spinach (not a huuuge frozen spinach fan) – I can’t wait to make this again, especially knowing how healthy it is!



Jennielynsoper

Rating: 5 stars

10/19/2011

Most of the family loved it.. just not our 12 year old. Very creamy cheesy stuffing.. would be great on crackers as someone else posted.



mccally

Rating: 5 stars

10/03/2011

Great recipe. Both my husband and I loved it. The only change I made was that I substituted the cream cheese with two of the laughing cow light (garlic & herb) cheese wedges. Really delicious and fairly easy. I served with honey roasted red potatoes which balanced perfectly with the dish.



eviesmom

Rating: 4 stars

09/07/2011

Delicious! I will definitely make this again. I omitted the sun-dried tomato, as I’m not a fan of them. I served the chops with a greek salad. Super easy!



CBellnap

Rating: 5 stars

06/09/2011

Excellent!! Will definitely make these again. I thougth the lemon added a great, bright flavor.



Annsley423

Rating: 5 stars

05/16/2011

Probably one of my favorite Cooking Light recipes to date. My boyfriend doesn’t like pork chops so we used chicken instead, which was the only change I made to the recipe. The filling was amazing, I would probably eat it on chips I liked it that much. The sauce that used to baste while cooking adds a great flavor to the meat. Since I used chicken I cooked the meat for about 10 minutes on each side on the broiler rack. It came out juicy and delicious. The filling did not melt everywhere, which I was concerned about, but stayed inside during cooking and when flipping halfway. A+



ateammommy

Rating: 5 stars

02/18/2011

Loved this!! Made recipe up to and including the stuffing the chops step in the morning, then stored in fridge until time to cook in the evening. Served with couscous, whole green beans, and greek salad. Would be great for company cause most everything can be done earlier in the day.



MelB78

Rating: 4 stars

01/18/2011

I love stuffed pork chops & this is a really good recipe for it. I followed the recipe, except I omitted the mustard. I only used a little olive oil, salt, pepper, lemon juice & oregano on the outside of the pork chops. It took longer to cook than stated in the recipe but, I just baked it at 450 after I broiled it until it was cooked through. I will make this again.



EmilyG11

Rating: 5 stars

12/04/2010

We felt like the chops were of medium difficulty to prepare. They were great! We will definitely make these again.



Rosie23

Rating: 5 stars

12/01/2010

Outstanding recipe. The flavors of the Feta cheese, lemon and spinach really was a great combination.



ccraig23

Rating: 4 stars

09/13/2010

yummmmmmmm these were SO good, especiallyt the stuffing…i love lemon but these were a wee bit too lemony so i would skip the rind next time and the sauce was so good i made a little extra



bafinaire

Rating: 5 stars

06/17/2010

Awesome recipe. I bought two extra thick pork chops, managed to stuff almost all the filling in the two. Had to cook for about 20 minutes but still very juicy and cooked perfect. I love it.



4kids4us

Rating: 5 stars

03/29/2010

What a quick and easy meal! I used large center cut pork chops so they did take a little longer to cook than the recipe called for but they were delicious! I used fresh spinach, just cooked it with the olive oil and garlic, then drained off the excess water before I added the tomatoes and other ingredients. We did not find the lemon overwhelming at all, but I did not measure how much I put in. I just kind of estimated. My kids don’t like spinach so I didn’t stuff theirs, but I did baste them with the mustard sauce and they were still pretty tasty and moist. Next time I might add chopped kalamata olives and pine nuts too. Definitely a winner for us!



dant83

Rating: 5 stars

02/22/2010

Delicious! Such a good combination of flavors esp the tomatoes in the mixture. Very simple to make i followed as stated except i omited the lemon rind as previous comments suggested. I will def add this to my list of go to weeknight meals. Although this is a company worthy meal.



EliCleve

Rating: 5 stars

08/08/2009

My husband LOVES this recipe. We made it with chicken instead of the pork, which turned out great. We also made extra sauce for the basting to keep it moist and had to broil the chicken longer to cook all the way through. It’s a fabulous recipe that we are hooked on. Hope you enjoy too!



NicoleElizabeth

Rating: 5 stars

08/03/2009

So gooood!
Loved it.



szanharris

Rating: 5 stars

04/05/2009

great ****



PeeWeeX

Rating: 4 stars

03/12/2009

This was a hit with everyone. The lemon was slightly overwhelming, so next time I’ll cut it down and replace the difference with olive oil. Also I’d crush the garlic instead of mincing to incorporate the flavors more. Regarding cooking times, 2 minutes on the second side wasn’t enough.

I served it with a greek salad (romaine, onion, cucumber, grape tomatoes, kalamata olives, feta, and a lemon/oregano vinagrette) and wheat pilaf with a touch of the same flavors in the pork chops and salad.

This was a very quick meal so prep and cook, so good for week nights, but also elegant enough for company. We will have it again.



abunch1

Rating: 4 stars

01/21/2009

The filling is outstanding. The chops had to be broiled way longer than the recipe stated. The color of the chops wasn’t very appetizing. I cut back on the lemon after reading the reviews. I think the next time I might try it on chicken like another reviewer wrote. Overall, a very good recipe that I will put in my recipe file (which is set aside for the very best)



foxieroxie104

Rating: 5 stars

01/06/2009

I made this for New Years Day and I made a boneless pork roast butterflied it and pounded it out stuffed and rolled. Was great and a big hit. I did use a bit less of the lemon and it turned out great. I baked the roast then broiled it so the sauce got crusty and was great. This would also be great for fish or chicken.



MonicaDavis

Rating: 5 stars

01/03/2009

The stuffing is amazing…I didn’t think broiling the pork chops made them very tender. Next time, I am going to bake at 350 for an hour instead. But a very delicious recipe and an impressive presentation!



carolfitz

Rating: 4 stars

12/07/2008

Easy, very flavorful, beautiful presentation. Mixed reviews on the amount of lemon rind — half thought it too lemony, so I suppose you could reduce the rind to 1/4 tsp to be cautious. Used the George Foreman and the chops browned beautifully and were done in 8 minutes — probably were done earlier but I didn’t check. Served with the suggested baked pita wedges, but seasoned with zatar and salt. Greek salad.



mangiapeach

Rating: 5 stars

11/19/2008

Awesome!
Even the kids loved them. They are large and very filling so plan on a simple side dish like salad or grilled veggies.

;

Extra Information About spinach and feta stuffed pork chops That You May Find Interested

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Pork Chops Stuffed with Feta and Spinach Recipe

Pork Chops Stuffed with Feta and Spinach Recipe

  • Author: myrecipes.com

  • Rating: 3⭐ (913606 rating)

  • Highest Rate: 5⭐

  • Lowest Rate: 1⭐

  • Sumary: These Greek-inspired spinach- and feta cheese-stuffed pork chops have earned rave reviews from our users.

  • Matching Result: These Greek-inspired spinach- and feta cheese-stuffed pork chops have earned rave reviews from our users.

  • Intro: Pork Chops Stuffed with Feta and Spinach Recipe marils Rating: 4 stars 01/07/2017 Making stuffed pork chops can be tricky. So many things can go wrong.  Technique is very important.  I use large rib chops about 1 1/2 inches thick. I cut a pocket in the chops (leaving only an inch wide opening for the stuffing).  Then, I brine the chops in 6 cups water with 1/4 cup table salt and 3/4 cups brown sugar for 1 hour.  I rinse the chops.  Pat dry, and preheat my oven and a baking pan to 450 degrees.  I stuff the chops.  In…
  • Source: https://www.myrecipes.com/recipe/pork-chops-stuffed-with-feta-spinach

Spinach Stuffed Pork Chops - Bush Cooking

Spinach Stuffed Pork Chops – Bush Cooking

  • Author: bushcooking.com

  • Rating: 3⭐ (913606 rating)

  • Highest Rate: 5⭐

  • Lowest Rate: 1⭐

  • Sumary: Pork chops are grilled to perfection after being stuffed with a spinach-feta mixture and smothered in a mustard mop sauce. Perfect for any backyard barbecue.

  • Matching Result: Pork Chops ; 2 tablespoons butter ; 1 bunch fresh spinach ; 4 tablespoons crumbled feta cheese ; 2 cloves garlic ; 3 to 4 pounds center cut pork loin …

  • Intro: Spinach Stuffed Pork Chops | Bush CookingPork chops are grilled to perfection after being stuffed with a spinach-feta mixture and smothered in mustard mop sauce. Reserve half of the mop sauce for serving alongside the chops after they come off the grill. Pork chops have so much potential on the barbecue and this is just one example of the wide variety of preparation methods. The spinach stuffing is a bold choice with the flavor being complemented by the salty-sweet feta intermixed. Mustard Mop4 tablespoons House of Q Slow Smoke Gold Slather and Sauce4 tablespoons granulated sugar2 tablespoons apple cider vinegarPork…
  • Source: https://bushcooking.com/recipes/spinach-stuffed-pork-chops/

Pork Essentials: Spinach-Feta Stuffed Loin Chops

Pork Essentials: Spinach-Feta Stuffed Loin Chops

  • Author: justapinch.com

  • Rating: 3⭐ (913606 rating)

  • Highest Rate: 5⭐

  • Lowest Rate: 1⭐

  • Sumary: These are absolutely delicious; juicy and tender with just the perfect amount of spice. The stuffing is a combination of spinach with garlic and feta cheese. So yummy. You ca

  • Matching Result: Ingredients For pork essentials: spinach-feta stuffed loin chops ; 2 Tbsp. sweet butter, unsalted ; 1 Tbsp. olive oil, extra virgin ; 2 clove. garlic, minced ; 12 …

  • Intro: Pork Essentials: Spinach-Feta Stuffed Loin Chops Ingredients For pork essentials: spinach-feta stuffed loin chops PLAN/PURCHASE THE STUFFING 2 Tbsp sweet butter, unsalted 1 Tbsp olive oil, extra virgin 12 oz frozen spinach, one bag salt, kosher variety, to taste black pepper, freshly ground, to taste THE CHOPS 1 Tbsp sweet butter, unsalted 1 Tbsp olive oil, extra virgin 2 md pork loin chops boneless, about 1-inch (2.5cm) thick brown mustard, for brushing italian breadcrumbs, for dusting
  • Source: https://www.justapinch.com/recipes/main-course/pork/pork-essentials-spinach-feta-stuffed-loin-chops.html

Pork Chops Stuffed with Feta and Spinach - BigOven

Pork Chops Stuffed with Feta and Spinach – BigOven

  • Author: bigoven.com

  • Rating: 3⭐ (913606 rating)

  • Highest Rate: 5⭐

  • Lowest Rate: 1⭐

  • Sumary: The combination of lemon juice and rind add a citrusy tang to this Greek-inspired filling. – Pork Chops Stuffed with Feta and Spinach

  • Matching Result: Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle 1/4 teaspoon …

  • Intro: Pork Chops Stuffed with Feta and Spinach INSTRUCTIONS Preheat broiler. Heat a large nonstick skillet over medium-high heat. and coat with cooking spray. Add 2 minced garlic cloves; saute 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; saute until moisture evaporates. Remove from heat; stir in cheeses and rind. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon peper over pork. Arrange pork on rack of a broiler pan or roasting pan coated with…
  • Source: https://www.bigoven.com/recipe/pork-chops-stuffed-with-feta-and-spinach/186308

Mediterranean Stuffed Pork Chops - Paula Deen

Mediterranean Stuffed Pork Chops – Paula Deen

  • Author: pauladeen.com

  • Rating: 3⭐ (913606 rating)

  • Highest Rate: 5⭐

  • Lowest Rate: 1⭐

  • Sumary: Mediterranean Stuffed Pork Chops

  • Matching Result: Mix together the feta, spinach, olives and sundried tomatoes in a medium bowl. Stuff each pork chop with the spinach mixture and rub each with 1/4 teaspoon salt …

  • Intro: Mediterranean Stuffed Pork Chops – Paula Deen By Deen Brothers JUMP TO RECIPE Ingredients Four 1 1/2 to 2-inch-thick pork chops 2 ounces crumbled feta cheese 1/2 cup chopped frozen spinach thawed and well drained 2 tablespoons chopped kalamata olives 2 tablespoons chopped sundried tomatoes Canola oil Salt and pepper 4 wooden skewers Directions Heat an outdoor grill or grill pan over medium heat. Preheat the oven to 400 degrees F. Carefully make a slit into the side of each pork chop using a chef’s knife to create a pocket to stuff ingredients into. Mix together the feta, spinach, olives…
  • Source: https://www.pauladeen.com/recipe/mediterranean-stuffed-pork-chops/

Greek-Stuffed Pork Chops - Hy-Vee

Greek-Stuffed Pork Chops – Hy-Vee

  • Author: hy-vee.com

  • Rating: 3⭐ (913606 rating)

  • Highest Rate: 5⭐

  • Lowest Rate: 1⭐

  • Sumary: Spinach, kalamata olives, and feta cheese add a Greek flair to ordinary pork chops.

  • Matching Result: Step1. Preheat oven to 375 degrees. · Step2. Combine spinach, oregano, parsley, mint, garlic, black pepper, olives and cheese. · Step3. Slice pork loin into 1- …

  • Intro: Greek-Stuffed Pork ChopsServings and IngredientsSelect allQuantityIngredientAddAdd chopped fresh baby spinach1 c. chopped fresh baby spinachAdd chopped fresh oregano1 ½ tbsp. chopped fresh oreganoAdd chopped flat leaf parsley2 tsp. chopped flat leaf parsleyAdd chopped fresh mint2 tsp. chopped fresh mintAdd garlic, minced3 clove(s) garlic, mincedAdd freshly cracked black pepper¼ tsp. freshly cracked black pepperAdd chopped pitted Kalamata olives⅓ c. chopped pitted Kalamata olivesAdd crumbled feta cheese⅓ c. crumbled feta cheeseAdd boneless pork top-loin roast2 ½ lbs. boneless pork top-loin roastAdd Juice of 1 lemonJuice of 1 lemonAdd Freshly cracked sea salt and additional cracked black pepper, to taste Freshly cracked sea…
  • Source: https://www.hy-vee.com/recipes-ideas/recipes/greek-stuffed-pork-chops

Pork Chops Stuffed with Feta and Spinach - Eclectic Red Barn

Pork Chops Stuffed with Feta and Spinach – Eclectic Red Barn

  • Author: eclecticredbarn.com

  • Rating: 3⭐ (913606 rating)

  • Highest Rate: 5⭐

  • Lowest Rate: 1⭐

  • Sumary: I am always looking for simple recipes that I can make that taste great and are easy. These stuffed pork chops fit that bill nicely. They ca…

  • Matching Result: Cooking spray · 4 garlic cloves, minced and divided · 1/2 teaspoon salt, divided · 1/4 teaspoon freshly ground black pepper, divided · Fresh spinach …

  • Intro: Pork Chops Stuffed with Feta and Spinach Pork Chops Stuffed with Feta and Spinach I am always looking for simple recipes that I can make that taste great and are easy. These stuffed pork chops fit that bill nicely. They can be ready in less than 30 minutes; Rachael Ray would be proud. When I bought groceries at the beginning of the month, they had BOGO on these boneless pork chops. I divided them into 2 pork chops each. I had some feta and spinach left so what to make. I found this recipe over at My Recipes. I made…
  • Source: https://www.eclecticredbarn.com/2015/10/pork-chops-stuffed-with-feta-and-spinach.html

Frequently Asked Questions About spinach and feta stuffed pork chops

If you have questions that need to be answered about the topic spinach and feta stuffed pork chops, then this section may help you solve it.

How do you cook stuffed pork chops so they don’t dry out?

If you would like to avoid overcooking the stuffing since this is the second time around, I recommend searing the pork chops over medium heat for just a few minutes on each side to give it texture and color. Then stuff them and bake them covered at 350 degrees for 15-20 minutes. What is this?

Should I cover my stuffed pork chops when baking?

Preheat oven to 350 degrees. Line baking sheet with aluminum foil. Place pork chops on prepared baking sheet and bake, uncovered, for 35 to 60 minutes, or until internal temperature of stuffing reaches 165 degrees.

Why are my stuffed pork chops tough?

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they’re cooked for even a few minutes too long, whether it’s in the oven or on the stovetop or grill, they’re quick to dry out, and ? you guessed it ? become tough, chewy, and less than appealing

What is the secret to juicy pork chops?

5 tips for cooking juicy pork chops quickly

  1. 1Choose the right pork chop cut.
  2. 2Brining pork chops is not necessary.
  3. 3Rest the meat on the counter before cooking.
  4. 4Fat is key to keeping pork chops moist.
  5. 5Don’t overcook the pork chops ? and let them rest.

Video About spinach and feta stuffed pork chops

Feta & Spinach Stuffed Pork Chops with Roasted Okra