Creamy Stuffed Porkchops

This can be done one of two ways. You can either use thick cut pork chops and slice a pocket into them, or use thinner chops and hammer them out so you can roll them up. This is why I didn’t put a weight on them.

4 Pork Chops (Thick if you want to make pockets, Thin if you want to hammer it out to roll)
Salt and Pepper to taste
Rosemary to taste (fresh is best)
Sage leaf (fresh is best)
1 container of cream cheese (I always use Philly), original flavor
2 small sweet yellow onions (unless you can get 1 medium)
1 Tbs minced garlic
1/4 Cup butter
2-3 handfuls of Spinach leaves (fresh)
Few splashes of Worcestershire sauce
8 wooden tooth picks (more if you need)

1. Prep your meat (cut pockets or hammer it out).
2. Pre-heat oven to 350.
3. Saute onions and garlic in butter on stove til onions start to caramelize.
4. Add spinach until wilted.
5. Add cream cheese and Worcestershire sauce. Stir until cheese is melted and creamy.
6. You can let mixture sit a few minutes to cool. (Optional)

7a. Spoon mixture into the pockets you cut into your pork chops. Seal with tooth picks and place on your baking pan. (I used a broiler pan so I didn’t end up with all the fat and grease.)
8a. Place, uncovered, on middle oven rack 35-40 minutes.

7b. Spoon and spread mixture onto your chops, going back and forth until you use it up.
8b. This can be tricky, but roll the chop carefully. Do not squeeze. I folded both ends over. Then stuck them with tooth picks.
9. Place on your pan and into the oven, center rack, uncovered, 35-40 minutes.

You can use a meat thermometer to make sure it cooks completely.


Recipe by Lisa Bradley

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