, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Stuffed pork chops with creamy mushroom sauce
Ingredients
- 1¾ lbs 800 g pork chop 4 chops, at least 1 inch (2.5 cm) thickpork chops 4 chops, at least 1 inch (2.5 cm) thick or chicken breastchicken breasts
- 4 oz. (32⁄3 cups) 110 g (850 ml) fresh spinach
- 4 oz. (½ cup) 110 g (110 ml) cream cheese softened or ricotta cheese
- 2 2 garlic clove minced, dividedgarlic cloves minced, divided
- ½ tsp ½ tsp ground black pepper divided
- 4 4 thin prosciutto
- ½ tsp ½ tsp salt
- 1 tbsp 1 tbsp olive oil
- 1 tbsp 1 tbsp butter
- 8 oz. (3¼ cups) 230 g (800 ml) mushrooms, sliced
- ½ cup 120 ml chicken broth
- ½ cup 120 ml heavy whipping cream
- 1 tsp 1 tsp Dijon mustard
- ½ tsp ½ tsp dried thyme
- 1 lb 450 g fresh green beans, trimmed or wax beans
- 1 tbsp 1 tbsp olive oil
- 1 tsp 1 tsp garlic powder
- ¼ tsp ¼ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 2 tbsp 2 tbsp fresh parsley chopped
Instructions
- Heat a large oven-safe skillet over medium heat. Add the spinach and cook for 1–2 minutes, stirring, until wilted. Transfer to a plate and let cool slightly. Squeeze out as much liquid as possible and finely chop.
- In a bowl, combine the spinach, softened cream cheese, half of the minced garlic, and half of the black pepper. Mix until evenly combined.
- Pat the pork chops dry. Using a sharp knife, carefully cut a deep pocket into the side of each chop, leaving the other edges intact. Line each pocket with prosciutto, then divide the spinach and cream cheese filling evenly among the chops. Secure the openings with toothpicks if necessary.
- Season the outside of the pork chops with the salt and remaining black pepper.
- Preheat the oven to 375°F (190°C). Heat the olive oil in the oven-safe skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side, until golden brown.
- Transfer the skillet to the oven and bake for approximately 10–18 minutes, depending on thickness, until the pork reaches an internal temperature of 145°F (63°C). Insert the thermometer into the thickest part of the meat, avoiding the filling. Transfer the pork chops to a plate and let rest for at least 3 minutes.
- Meanwhile, toss the green beans with olive oil, garlic powder, salt, and pepper. Arrange in a single layer in the air fryer basket and air fry at 380°F (195°C) for 8–12 minutes, shaking halfway through, until tender-crisp and lightly browned. Cook in batches if necessary.
- While the pork rests, carefully pour off any excess fat from the skillet, leaving the browned bits behind. Add the butter and mushrooms. Cook over medium-high heat for 5–7 minutes, stirring occasionally, until the mushrooms are golden brown.
- Add the remaining garlic and cook for about 30 seconds, until fragrant. Pour in the chicken broth, scraping up the browned bits from the bottom of the skillet. Simmer for 2–3 minutes.
- Stir in the heavy cream, Dijon mustard, and thyme. Simmer gently for 3–5 minutes, until the sauce has thickened slightly and coats the back of a spoon. Taste and adjust the seasoning if necessary.
- Remove any toothpicks from the pork chops. Serve with the creamy mushroom sauce and air-fried green beans. Garnish with chopped fresh parsley.
Recipe notes and tips
What's the best cut of pork for stuffing?
Choose thick, boneless pork chops, preferably at least 1 inch (2.5 cm) thick. Thicker chops are easier to cut into pockets and provide enough room for the creamy filling without tearing.
Avoid very thin pork chops, as they can be difficult to stuff and may dry out during cooking.
Can I use chicken instead of pork?
Absolutely! Boneless, skinless chicken breasts work well with the creamy spinach and prosciutto filling. Choose larger, thicker chicken breasts so there's enough room to cut a pocket without slicing all the way through.
Follow the same method, searing the stuffed chicken breasts until golden before finishing them in the oven. Cooking time may vary depending on their thickness. Make sure the chicken reaches an internal temperature of 165°F (74°C), checking the thickest part of the meat rather than the filling.
Chicken breasts are generally leaner than pork chops, so avoid overcooking them to keep the meat tender and juicy.
How do I keep stuffed pork chops juicy?
Sear the pork chops in a hot skillet to develop a golden crust, then finish cooking them gently in the oven.
Use a meat thermometer to check the thickest part of the pork, avoiding the filling. The internal temperature should reach 145°F (63°C), followed by at least 3 minutes of resting.
Be careful not to overcook the pork, as lean chops can become dry.
Why should I squeeze the spinach?
Spinach releases quite a lot of moisture when cooked. Squeezing out the excess liquid helps keep the cream cheese filling thick and creamy rather than watery.
Let the spinach cool slightly before mixing it with the cream cheese.
Can I make these pork chops in the air fryer?
Yes! Arrange the stuffed pork chops in a single layer in the air fryer basket and cook at 350°F (175°C) for approximately 15–20 minutes, depending on their thickness.
The internal temperature should reach 145°F (63°C), followed by at least 3 minutes of resting.
For the best flavor and texture, however, we recommend searing the chops in a skillet before finishing them in the oven. This also creates delicious browned bits that form the base of the mushroom sauce.
Can I use another type of cheese?
Absolutely! Ricotta or mascarpone can be used instead of cream cheese, although the filling may be slightly softer.
For extra flavor, you can also mix a little grated Parmesan into the cream cheese and spinach filling.
Can I use frozen spinach?
Yes! Thaw frozen chopped spinach completely and squeeze out as much liquid as possible before mixing it with the cream cheese.
Frozen spinach is already blanched, so there's no need to cook it separately before adding it to the filling.
What mushrooms work best?
Cremini mushrooms have a slightly deeper, earthier flavor, while white button mushrooms are milder. Both work well in this creamy sauce.
For a more intense mushroom flavor, try a mixture of cremini and shiitake mushrooms.
Can I prepare this ahead?
Yes! You can prepare and stuff the pork chops up to a day ahead. Store them covered in the refrigerator until ready to cook.
The green beans can also be trimmed ahead of time. For the best flavor and texture, prepare the mushroom sauce just before serving.
Storage and leftovers
Store leftover pork chops, mushroom sauce, and green beans in airtight containers in the refrigerator for up to 3 days.
Reheat the pork chops gently in the oven, covered with foil to prevent drying out. Warm the mushroom sauce separately over low heat, adding a splash of water or cream if needed.
Reheat the green beans in the air fryer for a few minutes to help restore their texture.
