8 boneless pork loin chops (1 inch thick and 8 ounces each)
1 small onion, chopped
1/2 cup butter, cubed
5 cups fresh baby spinach
1 package (6 ounces) sage stuffing mix
1-1/2 cups sour cream
1/2 teaspoon rubbed sage
1/2 teaspoon lemon-pepper seasoning
Using a sharp knife, cut a pocket in each pork chop. In a large skillet, saute onion in butter until tender. Add spinach; cook until wilted. Stir in the stuffing mix, sour cream and sage.
Fill each chop with about 1/3 cup stuffing mixture; secure with toothpicks if necessary. Place on a greased 15x10x1-in. baking pan. Sprinkle with lemon pepper.
Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Discard toothpicks.
Baked Stuffed Pork Chops Tips
Can you use leftover stuffing in this baked pork chops recipe?
If you don't want to make stuffing just for this particular pork chop recipe, know that this dish is a great way to use leftover stuffing from Thanksgiving or other holiday meals. If you still want to make the stuffing from scratch, but don't want as many servings, you can half the recipe and use the leftover stuffing in one of our several delicious recipes that use a box of stuffing later.
What do you serve with baked stuffed pork chops?
Our go-to side dish for baked stuffed pork chops is mashed potatoes. The creamy potatoes really complement the buttery, sage-forward stuffing and savory pork. For a lighter option, serve these pork chops with a creamy and crunchy coleslaw, roasted butternut squash or glazed carrots.
How do you store baked stuffed pork chops?
Baked stuffed pork chops should be stored in an airtight container in the refrigerator, where they’re good for up to 4 days. Like many other pork chop recipes, you can also freeze baked stuffed pork chops for up to 3 months. Wrap each pork chop in aluminum foil and store in a freezer-safe bag. Thaw the pork in the refrigerator overnight, and reheat the foil pack in a 350° oven for 10 to 15 minutes, until the stuffing reaches an internal temperature of 165°.