Spinach Pork Chops with Lemon Gravy Recipe
Spinach Pork Chops with Lemon Gravy Recipe photo by Taste of Home

Spinach Pork Chops with Lemon Gravy Recipe

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Spinach-stuffed chops with walnuts and lemon gravy make for a surprising twist on a down-home meal. It might feel elegant, but it really couldn’t be any easier. Simple & Delicious Test Kitchen
TOTAL TIME: Prep/Cook Time: 30 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Cook Time: 30 min.
MAKES: 4 servings


  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1 package (6 ounces) fresh baby spinach
  • 1/4 cup chopped walnuts, divided
  • 3 teaspoons minced garlic
  • 4 boneless pork loin chops (1 inch thick and 6 ounces each)
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup chicken broth
  • 1 tablespoon lemon juice

Nutritional Facts

1 stuffed pork chop with 2 tablespoons gravy and 1-1/2 teaspoons walnuts equals 368 calories, 21 g fat (6 g saturated fat), 90 mg cholesterol, 434 mg sodium, 9 g carbohydrate, 2 g fiber, 37 g protein.


  1. In a large skillet, saute onion in butter until tender. Add the spinach, and 2 tablespoons walnuts; cook and stir just until spinach is wilted. Add garlic: cook 1 minute longer. Remove from the heat; set aside.
  2. Cut a deep slit in each pork chop, forming a pocket. Stuff 1/4 cup spinach mixture into each chop; secure with toothpicks. Sprinkle with pepper. In the same skillet, cook chops in oil for 4-8 minutes on each side until a thermometer reads 145°. Remove and keep warm. Let meat stand 5 minutes before serving.
  3. Stir flour and salt into skillet until blended. Gradually stir in broth and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops; sprinkle with remaining walnuts. Yield: 4 servings.
Originally published as Spinach Pork Chops with Lemon Gravy in Simple & Delicious July/August 2009, p13

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Sep. 26, 2012

"Made this and it was very good. Next time i'll dry toast the walnts in a pan first. that should bring it up to a 5"

Reviewed Oct. 7, 2011

"I used diced fresh mushrooms instead of walnuts because one of my family members is allergic to nuts. I increased both the garlic and lemon juice. This was a delicious and I would definitely make it again."

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