Spinach Artichoke Stuffed Pork Chops

Name: Spinach Artichoke Stuffed Pork Chops
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup chopped artichoke hearts; 2 cups freshly chopped baby spinach; 1/2 cup sour cream; 1/2 cup mayonnaise; 2 tsp Dijon mustard; 2 cloves garlic, minced; 1 cup shredded mozzarella cheese; 1/2 cup shredded parmesan cheese; 1 tbsp Italian seasoning; 1 tbsp all-purpose seasoning (salt, pepper, garlic); 2.5 lb boneless pork loin; 6 wooden skewers, soaked in water; All-purpose seasoning, for dusting; Italian seasoning, for dusting

These spinach artichoke stuffed pork chops feature thick-cut chops filled with a creamy, cheesy blend of artichokes, spinach, mozzarella, and parmesan, then grilled to juicy perfection. The combination of fresh vegetables and melted cheese creates a restaurant-quality main dish that comes together in under 30 minutes.

🌍American 🏷️Stuffed pork chops 🏷️Pork chops 🏷️Spinach artichoke 🏷️Grilled pork Pork

🏷️

🏷️Spinach

-0:00

cookinwithbabeonTikTok

Total

50 min

Servings

6

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by cookinwithbabe

-0:00

cookinwithbabeonTikTok

Ingredients

1 cup chopped artichoke hearts
2 cups freshly chopped baby spinach
1/2 cup sour cream
1/2 cup mayonnaise
2 tsp Dijon mustard
2 cloves garlic, minced
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1 tbsp Italian seasoning
1 tbsp all-purpose seasoning (salt, pepper, garlic)
2.5 lb boneless pork loin
6 wooden skewers, soaked in wateroptional
All-purpose seasoning, for dusting
Italian seasoning, for dusting

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Instructions

1
In a large bowl, combine the chopped artichoke hearts and chopped baby spinach.
2
Add the sour cream, mayonnaise, Dijon mustard, and minced garlic to the bowl.
3
Add the shredded mozzarella, shredded parmesan, 1 tablespoon of Italian seasoning, and 1 tablespoon of all-purpose seasoning.
4
Mix all the filling ingredients until well combined and set aside.
5
Slice the pork loin into 6 thick chops, about 2 inches wide each.
6
Carefully butterfly each pork chop by cutting a pocket into the side, being careful not to slice all the way through.
7
Generously stuff each pork chop pocket with the spinach and artichoke filling.
8
Secure the opening of each stuffed pork chop with a soaked wooden skewer or toothpick.
9
Lightly season the outside of all the stuffed pork chops on both sides with a dusting of all-purpose seasoning and Italian seasoning.
10
Preheat your grill for indirect heat, aiming for a temperature between 350-375°F.
11
Place the stuffed pork chops on the grill grates over the indirect heat zone.
12
Grill the pork chops, flipping them halfway through, until they reach an internal temperature of 145°F.
13
Remove the pork chops from the grill, let them rest for a few minutes, and remove the skewers before serving.

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Tips & Notes

Pro tips

Pat pork chops dry before creating the pocket to ensure even browning and a better sear on the grill.
Don't overstuff—use about 2–3 tablespoons of filling per chop to prevent leaking and ensure even cooking.
Use a meat thermometer for accuracy; pork at 145°F is juicy and safe; above 160°F becomes dry.
Let stuffed chops rest for 3–5 minutes after grilling so juices redistribute and the filling stays inside.

Substitutions

Frozen spinach and canned artichokes → fresh (thaw and squeeze dry to remove excess moisture and prevent a watery filling)
Mozzarella and parmesan → gruyere and sharp cheddar (adds nuttier, deeper flavor)
Sour cream and mayonnaise → cream cheese (use 3/4 cup total; blend until smooth)
Dijon mustard → whole grain or spicy brown mustard (adjust to taste preference)

Storage & make-ahead

Refrigerate leftovers in an airtight container up to 3 days. Reheat gently in a 325°F oven for 10–12 minutes or in a skillet over medium heat until warmed through.

Equipment

meat thermometer · grill or grill pan

Common Questions

How do you cut pork chops for stuffing?

Use thick-cut pork chops (1.5–2 inches). Create a horizontal pocket by carefully slicing into the side of each chop with a sharp knife, leaving a 1/2-inch border on three sides so the filling doesn't escape during cooking.

Can you make the filling ahead of time?

Yes. Mix the spinach, artichoke, sour cream, mayonnaise, cheeses, mustard, and seasonings up to 24 hours ahead. Store in an airtight container in the refrigerator, then stuff and cook when ready.

What temperature should pork chops reach?

Pork is safe to eat at 145°F (63°C) internal temperature. Use a meat thermometer inserted into the thickest part of the chop without touching the filling to avoid overcooking.

Can you bake these instead of grilling?

Yes. Bake stuffed pork chops at 375°F (190°C) for 20–25 minutes until they reach 145°F internal temperature. Pan-searing in a skillet before baking adds extra flavor.

How do you prevent the filling from leaking out?

Seal the opening gently with toothpicks, don't overstuff, and avoid piercing the chop during cooking. Start on a cooler zone of the grill before moving to high heat.