Go Back
Two thick, golden-brown breaded pork chops stuffed with a creamy spinach and cheese filling, resting on a metal baking sheet.

Crispy Cheesy Spinach Stuffed Pork Chops

Thick-cut pork chops stuffed with a rich spinach and three-cheese blend, double-breaded in panko, fried crisp, and finished in the oven.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 6 thick-cut pork chops 1-inch thick
  • 2 oz cream cheese softened
  • ½ cup mozzarella cheese shredded
  • 2 Tbsp Parmesan cheese grated
  • ¾ cup cooked spinach frozen, thawed, and squeezed completely dry
  • 5 large eggs beaten
  • 1 cup all-purpose flour
  • 3 cups panko breadcrumbs
  • Frying oil canola or vegetable, enough for 1 inch depth
  • Kosher salt and black pepper to taste

Equipment

  • Deep skillet or Dutch oven
  • Baking sheet
  • Sharp paring knife
  • Meat thermometer
  • 3 shallow bowls (for breading)

Method
 

  1. Prep: Preheat oven to 375℉ (190℃). Heat 1 inch of oil to 375ºF (190ºC) in a deep pan.
  2. Make Filling: In a bowl, combine the cream cheese, mozzarella, Parmesan, completely dried spinach, a pinch of salt, and pepper. Mix thoroughly.
  3. Cut Pockets: Pat pork chops dry and season both sides with salt and pepper. Carefully slice a slit down the side of each chop to create a deep pocket.
  4. Stuff: Stuff each pork chop with an even amount of the cheese filling. Press the edges together to seal.
  5. Set up Breading: Place flour in one dish, beaten eggs in a second, and panko in a third.
  6. Double Bread: Dip a stuffed chop into the flour, then the egg, then the panko. Dip it back into the egg, and once more into the panko for a thick crust. Repeat with all chops.
  7. Fry: Fry the chops in batches in the hot oil until the breadcrumbs are golden brown (about 2-3 minutes per side).
  8. Bake: Transfer the fried chops to a baking sheet. Bake until the internal temperature of the pork reaches between 145ºF (65ºC) and 160ºF (75ºC).
  9. Rest: Let the chops rest for 3 minutes before serving to keep the cheese inside.

Notes

Spinach: It is absolutely critical to wring out all the water from the spinach, otherwise the filling will be watery and leak.
Safety: Always use a meat thermometer. Cook the pork to 145ºF for the juiciest result.