Spinach and Ricotta Stuffed Pork Chops

Spinach and Ricotta Stuffed Pork Chops is a great dinner idea that is quick and easy to make during the weeknights.

This post is created in collaboration with Farm Promise. All opinions expressed are mine.

Farm Promise is a brand that provides wholesome quality pork from local family farms and I thought that Spinach and Ricotta Stuffed Pork Chops will be a perfect recipe to share with you.

One of the reasons I love stuffed pork is that the meat always comes out soft and juicy. The mix of ricotta cheese and spinach is perfect to create that delicious creamy texture, which keeps the pork moist. A little bit of garlic helps to bind all the flavors together and enhance the mouth-watering aroma. My fiancé said that it is so good that I can put it on a restaurant menu. Knowing him to be a big gourmand, his statement meant a lot to me!

I was very excited to try the Farm Promise brand, for a couple of reasons. First, they are located in the same state where I live, Pennsylvania. I feel honored to support and promote our local farmers. Second, the quality of Farm Promise meat is amazing. Farm Promise produces all natural pork without antibiotics, hormones, or growth promotants. Raised by local family farms, they are gestation crate-free and use a 100% vegetarian diet. You can find their products at ShopRite, primarily in Connecticut, New Jersey, New York, and Pennsylvania. Also, they have a few locations in Delaware and Maryland.

How to make Spinach and Ricotta Stuffed Pork Chops

I love the recipe for its simplicity. Despite having several steps, it is really easy to make and all you need is just one iron skillet.

For the filling, I like to use fresh spinach. Just boil it for a few minutes and strain all liquid. If you want to use frozen spinach, you also can do that. All you need is to thaw it and also remove any excess water.

Preheat your iron skillet over medium heat and add a tablespoon of olive oil and minced garlic. This step is better when the skillet is not too hot, so the garlic will slowly start producing the aroma without burning. Stir the garlic for a couple of minutes, then add the spinach. Mix it up well in the skillet for a few minutes, so all the flavors are combined, then remove it to a small mixing bowl. Then, wipe out the skillet with a paper towel for the next step.

When I add ricotta to the spinach, I also like to drain any liquid. You don’t want the filling to be too runny. Season with a little bit of salt and pepper and add some fresh thyme leave. The last ingredient will add more fragrance to the dish.

When the filling is done, rinse and pat dry the pork chops. You want them to be at least 1 inch thick. Using a small paring knife, cut out pockets in the pork chops. Make sure you don’t cut them through or butterfly, just a pocket from one side.

Then, using a small spoon, stuff the pork chops with the filling. Try not to over stuff them, because when you sear and bake the pork, it will puff up and will push the filling out. So just put enough filling to keep it in.

When it is done, preheat the oven to 375°F. Also, preheat the iron skillet again over medium/high heat. Add a tablespoon of olive oil and sear the stuffed pork chops for a few minutes on both sides until they get a beautiful golden color. There is no need to cook them through, as we will finish them in the oven.

So, after you sear them, just put the skillet with chops in the oven for about 15-20 minutes. Your baking time will depend on the thickness of the pork chops. Mine were a little bit over an inch thick, and I baked them for 18 minutes.

This recipe is for six stuffed pork chops. Though, when I make only three of them, I like to bake mini finger potatoes together with the chops. If you do that, just make sure that your potatoes are small enough, so they will be baked at the same time as pork chops.

Now you can enjoy your delicious Spinach and Ricotta Stuffed Pork Chops!

Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!

Print Recipe

5 from 7 votes

Spinach and Ricotta Stuffed Pork Chops

Spinach and Ricotta Stuffed Pork Chops is a great dinner idea that is quick and easy to make during the weeknights.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: American

Servings: 6 pork chops

Calories: 337kcal

Author: Veronika's Kitchen

Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 2 cloves garlic
• ▢ 1 cup boiled spinach squeezed from the excess liquid
• ▢ ⅓ cup ricotta cheese
• ▢ salt pepper to taste
• ▢ 1 teaspoon fresh thyme leaves
• ▢ 6 boneless Farm Promise pork chops about one inch thick

Instructions

• Preheat an iron skillet over a medium heat. Add 1 tablespoon of olive oil and minced garlic, stir and let it sizzle for a minute to open up the aroma. Add boiled spinach, squeezed from the excess liquid, and stir it together with the garlic. Remove to a bowl and let it cool off for about 5 minutes.
• Meanwhile, wipe out the skillet with a paper towel for the next step.
• Add ricotta cheese to the spinach and mix well. Then season with salt and pepper and add a teaspoon of fresh thyme leaves. Mix well.
• Rinse and pat dry the pork chops. Season both sides with salt and pepper. Using a sharp knife, cut out the pockets in the pork chops. Make sure you don’t cut them through, but just enough to fill them out with spinach and ricotta filling.
• Using a small spoon, stuff the pork chops pockets with the spinach and ricotta mixture. Do not overfill them, as the filling will leak out while it is cooking.
• Preheat an oven to 375°F.
• Preheat the iron skillet over a medium/high heat. Add the remaining 1 tablespoon of olive oil. Add the stuffed pork chops and sear them for a few minutes on both sides until they get a beautiful golden color.
• Remove the pan from the stove to the preheated oven and bake for about 15-20 minutes until the pork is cooked through. The amount of baking time will depend on the thickness of your pork chops.

Nutrition

Serving: 1pork chop | Calories: 337kcal | Carbohydrates: 3g | Protein: 34.9g | Fat: 21.1g | Saturated Fat: 6.1g | Cholesterol: 107.9mg | Sodium: 179.7mg | Fiber: 0.8g | Sugar: 0.2g

Did you make this recipe?I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.