Cheesy Kale and Spinach Stuffed Pork Chops
Date: Oct. 23rd, 2019 - 1:00 PM
Ingredients
4 teaspoons canola oil, divided
4 ounces baby spinach (about 4 cups)
3 ounces Lacinato kale, chopped (about 3 cups)
2 ounces ⅓-less-fat cream cheese
⅓ cup whole milk
2 teaspoons all-purpose flour
2 ounces low-fat mozzarella cheese, shredded (about ½ cup)
4 (5 ounce) boneless center-cut pork chops
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon thyme leaves
Preparation
- Heat 2 teaspoons of the oil in a large ovenproof skillet over medium-high. Add spinach and kale to skillet; cook, stirring often, until completely wilted, 2 to 3 minutes. Remove spinach mixture from skillet, and set aside. Whisk together cream cheese, milk and flour in a small bowl. Whisk cream cheese mixture into skillet. Bring to a simmer, whisking constantly and cook, whisking constantly, 20 seconds. Return spinach mixture to skillet, and stir to combine. Stir in shredded mozzarella cheese and cook 30 seconds. Remove from heat; cover to keep warm.
- Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about ⅓ cup spinach mixture into each chop. Sprinkle chops with salt and pepper.
- Preheat oven to 350°F. Wipe skillet clean, and heat remaining 2 teaspoons oil over medium-high; cook 1 side of chops in hot oil 3 minutes. Flip pork over, and transfer to preheated oven. Bake until cheese is melted and a thermometer inserted in thickest part of pork (without touching stuffing) registers 140°F, about 5 minutes. Transfer chops to a platter, and sprinkle with thyme. Let chops rest 5 minutes before serving.
