My spinach & artichoke stuffed pork chop recipe was inspired by a spinach and artichoke dip that I had many years ago at a restaurant. I was actually on a lunch date (I don’t even remember the guy’s name, but what I do remember is the bubbling spinach and artichoke dip that arrived at our table in a sizzling crock). This warm spinach and artichoke dip had everything you look for in a classic spin and art dip. It was creamy, velvety, cheesy, salty and had a touch a garlic.  It was the kind of dip that when the waiter brings it to the table, he’s holding it with towel rested below the dish demanding that you not touch the plate with your hands. Your mouth is watering as you’re staring at the plate wondering if burning the tip of your tongue is worth the risk.

There was one unexpected ingredient that really set this appetizer apart from others of its kind. The dip was topped with chopped banana peppers and it really broke up the richness of this classic appetizer. The banana peppers added some acid and spice. The vinegar from the peppers really cut through the lushness of the dip. So why not recreate the dip but then stuff it into a pork chop for a savory dinner? Brilliant right? I made a spinach and artichoke mixture, stuffed it in my porkchops, baked them to perfection and served over instant polenta. Because who has time to be stirring polenta? Not this mom of two. So here’s exactly how I made these spinach and artichoke stuffed pork chops.

Spinach & Artichoke Stuffed Pork Chops

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Ingredients

  

• 4 Thick Cut Pork Chops
• ¼ Cup of Chive & Onion Cream Cheese
• 1 Cup of Spinach I thaw frozen leaf spinach, chopped works as well
• 2 Artichoke Hearts canned
• 4-6 Banana Pepper Rings
• ½ Teaspoon of Minced Garlic
• 1 Tablespoon of Grated Parmesan Cheese
• 1/3 Cup Of Olive Oil

Instructions

 

• Preheat oven to 375 degrees.
• Finely chop your banana peppers and rough chop your artichokes.
• Add banana peppers, artichokes, spinach, cream cheese, parmesan cheese and mince garlic to a bowl.
• Mix ingredients and set aside.
• Pound the thick cut pork chops but not too thin. Just slightly so that they are easier to handle and stuff.
• Cut a pocket in the porkchops and then spoon mixture inside and close. You should be able to see the stuffing but ensure it isn’t pouring out too much.
• Heat cast iron pan to medium high heat. Add olive oil.
• Sear the porkchops for about three minutes on each side.
• Bake in oven for 15 minutes.
• Serve over polenta. (I use instant polenta. Simply buy any brand, add parmesan cheese, butter, salt and pepper and done.)