Elevate an ordinary pork dinner with this stuffed pork chops recipe.  It’s quick and easy and most importantly delivers on flavor!  The seared tender pork stuffed with sauteed spinach, sun dried tomatoes and ricotta cheese filling will make them coming back for more.  

What’s in the stuffing?

There are so many ingredients that can be used to make a good stuffing. My advice is to keep it simple.  There is not a lot of space inside the pork chop therefore the big, chunky foods will not work.  Also, make sure to include a melting ingredient like cheese or dip.  This will keep the dish moist and hold all the ingredients together.

For this recipe I used some left over ricotta and mixed it in a bowl with sautéed spinach, sun dried tomatoes and freshly grated garlic.  Mix it all together and set aside.

Next, it’s time to create a stuffing pocket in the pork chop.  With a small knife, make a cut on the side of the chop to form a pocket without piercing through. Take a large scoop of the stuffing and shove it inside the chop.  Make sure to go all the way in and fill until it’s full.

Lastly, season the outside of the stuffed pork chops with your choice of all purpose rub and these are ready to hit the grill.

How to grill the perfect Stuffed Pork Chops.

Preheat the grill to 300 degrees and set for direct heat.  Place a cast iron skillet on the grate and let it warm up.  Add some olive oil and place the stuffed pork chops on the cart iron with the opening facing the middle.  Depending on thickness of the pork chop, grill 3-5 minutes per side or until the internal temperature of the meat is 145 degrees.

Remove off the grill and let it rest for 10 minutes before serving.  Enjoy!

Printer friendly recipe and video below:

Check out the Recipes Page for other tasty ideas!