4 servings (serving size: 1 pork chop)

Ready in about 40 minutes, these easy, Greek-inspired chops are impressive enough for guests.

How to Make It

Step 1

Preheat broiler.

Step 2

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.

Step 3

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 remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Making the Perfect Stuffed Pork Chops

January 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. 

Expect some changes

December 17, 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.


January 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. 

Absolutely delicious!!

April 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's Review

March 05, 2015
Big hit with the picky hubby. Really liked the stuffing, Make extra lemon/mustard and baste often.

brognes's Review

January 02, 2015
Frankly, I was underwhelmed by this dish. It was okay, but I probably wouldn't make it again.

DonnaDiss's Review

July 19, 2014

jmeleeS's Review

June 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!

MMaher1016's Review

May 29, 2014
I had some trouble with this recipe. First of all, it was pretty much impossible to find 4-oz boneless pork chops, so I had to double the recipe to have enough filling. Then, I had a hard time cutting a good slit in the pork chops. I also found the the inside of the pork was still pretty raw after the suggested broil time and had to leave them in there to the point where the outsides started to burn a bit. I liked the taste of the filling, but the recipe as a whole was more difficult than I thought it would be.

bestgrandma's Review

April 27, 2014