A Family Favorite: Stuffed Pork Chops with Spinach, Ricotta, and Sun-Dried Tomatoes

Whenever I think about cooking something that fills the kitchen with an inviting aroma and brings the whole family running to the dinner table, my mind goes straight to pork chops. But not just any pork chops—I'm talking about pork chops stuffed with spinach, ricotta, and sun-dried tomatoes. This dish has the magical power to transform a regular evening into a special occasion, yet it's simple enough for even a beginner cook.

The first time I tried my hand at these, it was almost by accident. I had some leftovers lying around—half a bag of spinach, a jar of sun-dried tomatoes, and some ricotta—so I threw them together and hoped for the best. The result? My family declared it a new favorite.

Why You'll Love This Recipe

This stuffed pork chop recipe comes loaded with flavors that complement each other perfectly. The mild and creamy ricotta balances the savory kick from the sun-dried tomatoes, while the spinach adds freshness and a bit of texture. Not just about the taste, this dish is a visual delight too. With vibrant greens and the rich red of tomatoes peeking out from golden-brown chops, it's sure to impress anyone at your dinner table.

Perfect for Any Skill Level

Don't worry if you're new to the kitchen. I've broken down the steps in an easy-to-follow manner, ensuring that you can prepare this dish with confidence. Plus, it's a fantastic way to practice some basic skills like stuffing and searing meat.

Ingredients You'll Need

  • 4 boneless pork chops, about 1-inch thick
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • 1/2 cup grated Parmesan cheese

Step-by-Step Instructions

Here’s how to put it all together and create a dinner that’s memorable for all the right reasons.

Prep Your Pork Chops

Start by laying your pork chops flat on a cutting board. Using a sharp knife, carefully cut a pocket into the side of each chop, going about three-quarters of the way in without cutting through the other side. Season the inside and outside of each chop with salt and pepper.

Make the Filling

In a medium bowl, mix together the ricotta cheese, chopped spinach, sun-dried tomatoes, minced garlic, Italian herbs, and half a cup of Parmesan cheese. This blend is your flavor-packed stuffing that will go right into those pork chops.

Stuff and Cook

Spoon an even amount of the ricotta mixture into each pork chop pocket you've prepared. Use toothpicks to secure the openings if needed. In a large skillet, heat the olive oil over medium-high heat. Add the stuffed chops and cook for about 5 to 6 minutes on each side or until nicely browned and cooked through.

Always remember, pork should be cooked to an internal temperature of at least 145°F (63°C). This ensures it's safe to eat and still juicy and tender.

Tips for Success

  • Choose the Right Chops: Opt for thick, boneless pork chops to make stuffing easier and to ensure they won’t cook too quickly.
  • Seal the Stuffing: Don’t overfill the chops. Keep the stuffing within a reasonable amount to avoid it spilling out during cooking.
  • Keep It Juicy: Searing the chops on high heat first helps lock in the juices. Be careful not to overcook as this can dry out the meat.

What to Serve with Your Stuffed Pork Chops

To round out the meal, I love serving these chops with a light, crisp salad or some roasted vegetables. They also pair wonderfully with a creamy risotto or a nice, fluffy pile of mashed potatoes.

The Takeaway

Whether it’s a casual weeknight dinner or a more festive family gathering, these stuffed pork chops are sure to be a hit. They’re hearty, satisfying, and packed with flavors that just dance together beautifully. Plus, they're just plain fun to make—and even more enjoyable to eat. Give them a try, and you might just find you have a new family favorite on your hands.