Artichoke Spinach Stuffed Pork Chops

This is one of those dishes that I adore, but don’t eat often. Hubby says even the name “Artichoke” does not sound like something worth eating. I love artichokes. But then our conflicting views are to be expected. I grew up in the shadow of the Artichoke Capital of the world, and developed my culinary tastes in the 60’s. What self-respecting hippie doesn’t love artichokes? Hubby on the other hand grew up in the mid-west, the meat-and-potatoes heartland of America. One thing I will give him credit for is his willingness to break from the meat-and-potatoes dishes of American and try new things. Generally, he gravitates to Mexican cuisine, but there are times when he will truly venture out of his comfort zone, allowing me to indulge my need to eat foods he’s not wild about.

Wow, that’s not exactly a ringing endorsement for this fabulous dish, is it? What can I say except give it a try. I love these pork chops with a beautiful Rice Pilaf or simple Risotto, and an unadorned salad. I like to let this stuffed pork chops shine.

Artichoke Spinach Stuffed Pork Chops
8 oz Cream Cheese, softened to room temperature
1/3 cup Sour Cream
1/3 cup Mayonnaise
1 can Artichoke Hearts, drained and chopped
1 (10 oz) package frozen Spinach
3 Garlic Cloves, minced
2/3 cup Mozzarella Cheese, shredded
1/4 cup  Parmesan Cheese, freshly grated
Kosher Salt to taste
Red Pepper Flakes to taste
4 Pork Chops, bone in extra thick
2 tablespoons extra-virgin Olive Oil

In a large bowl, combine cream cheese, sour cream, and mayonnaise. Drain and chop the artichoke hearts. Add to the cream cheese mixture. Squeeze the moisture from the spinach, add to the mixture. Finely mince garlic cloves, add to the mixture. Stir to blend. Add Mozzarella Cheese, Parmesan Cheese, salt and red pepper to taste. Give the mixture one last good stirring. Set aside.

Using a paring knife, cut pockets in the thickest part of the pork chops and stuff with cream cheese mixture.

In a large skillet, heat oil over medium heat. Add pork chops and cook 4 minutes per side until golden and cooked through. If necessary , cook chops in batches so as to not overcrowd the skillet. Keep first chops warm while frying the remaining two pork chops.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen