Crispy Stuffed Pork Chops with Spinach and Sun-drie

Name: Crispy Stuffed Pork Chops with Spinach and Sun-dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Frozen Spinach, Squeezed Dry; 1/2 cups Ricotta Cheese; 3 Tablespoons Boursin Garlic And Herb Cheese; 1/4 cups Shredded Mozzarella Cheese; 2 Tablespoons Grated Parmesan Cheese; 3 Tablespoons Minced Sun Dried Tomatoes; Salt And Pepper, to taste; 4 whole Boneless Pork Chops, 6oz Size; 1 whole Egg; 1/4 cups Flour; 1- 1/4 cup Bread Crumbs; 3 Tablespoons Canola Oil

Servings: persons

2 cups Frozen Spinach, Squeezed Dry
1/2 cups Ricotta Cheese
3 Tablespoons Boursin Garlic And Herb Cheese
1/4 cups Shredded Mozzarella Cheese
2 Tablespoons Grated Parmesan Cheese
3 Tablespoons Minced Sun Dried Tomatoes
Salt And Pepper, to taste
4 whole Boneless Pork Chops, 6oz Size
1 whole Egg
1/4 cups Flour
1- 1/4 cup Bread Crumbs
3 Tablespoons Canola Oil

1
1.
2
Preheat oven to 350 F.
3
2.
4
In a small bowl combine spinach, ricotta, Boursin, mozzarella, Parmesan and sun-dried tomatoes.
5
Season with salt and pepper.
6
3.
7
Take each pork chop and pound it out to 1/4 inch thickness.
8
Spread an equal amount of the spinach mixture all over the chops leaving a small border around the edges.
9
Roll each chop up and secure with toothpicks at the bottom.
10
4.
11
Prepare the coating by beating the egg in a shallow dish.
12
Using a separate plate for both the flour and breadcrumbs season each with salt and pepper.
13
Dredge each pork chop on all sides through each.
14
Start with the flour, then dredge it in the egg and finally dredge it in the breadcrumbs.
15
Set aside on a plate.
16
5.
17
Use a large saute pan and heat oil over medium high heat.
18
When oil is hot add the chops.
19
Sear all sides of each pork chop until golden brown.
20
Start with the bottom first and brown the sides as well.
21
This will take about 1-2 minutes per side.
22
Transfer to a sheet pan and bake in the oven for 10-15 minutes.
23
Once pork is cooked through, remove from oven and let them sit for a few minutes before removing toothpicks and serving.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups Frozen Spinach, Squeezed Dry, 1/2 cups Ricotta Cheese, 3 Tablespoons Boursin Garlic And Herb Cheese, 1/4 cups Shredded Mozzarella Cheese, and more.

Yes, Crispy Stuffed Pork Chops with Spinach and Sun-dried Tomatoes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Stuffed Pork Chops with Spinach and Sun-dried Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions