From the Oven

Spinach & Pepper Jack Pork Chops

Prep Time: 10 min  |  Cook Time: 15 min  |  Servings: 2  |  Calories: 123
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Spinach & Pepper Jack Pork Chops
Prep Time
10 min
Cook Time
15 min

Put these pork chops together and wow everyone at your dinner table! Savory flavors from sautéed spinach and onions and Sargento® Sliced Reduced Sodium Pepper Jack Cheese are on the inside and zesty seasonings are on the outside. It all bakes perfectly to make every last bite delicious.

  • 1 tsp. canola oil or unsalted butter
  • 2 cloves garlic, minced
  • 2 cups packed baby spinach leaves
  • 2 slices Sargento® Sliced Reduced Sodium Pepper Jack Cheese
  • 2 (6 oz.) bone-in pork chops
  • 1/2 tsp. each: chili powder and ground cumin
  1. Heat oil in large nonstick oven proof (wrap handle in foil) skillet over medium heat. Add garlic; sauté 2 minutes. Add spinach; cook 1 to 2 minutes or until spinach is wilted and tender. Set aside to cool 5 minutes.
  2. Cut a large pocket in the meaty side of each pork chop taking care not to cut through surface of meat. (Or, have your meat retailer do this for you at the grocery store). Place half of cooled spinach mixture over each slice cheese. Fold cheese over spinach; stuff into chop pocket. Press edges of meat together to enclose stuffing. Sprinkle chili powder and cumin over one side of chops.
  3. Heat same skillet over medium heat. Add chops to skillet, seasoned sides down. Brown 2 minutes per side. Transfer skillet to a preheated 375°F oven. Bake 6 to 8 minutes or until pork chops are no longer pink in center.

Serving Size 2

Calories 123

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 8.20g 61%
Sat. Fat 3.50g 65%
Mono Unsat. Fat 3.10g
Poly Unsat. Fat 1.00g
Cholesterol 17mg 63%
Sodium 337mg 28%
Total Carbohydrate 6g 3%
Dietary Fiber 2g 8%
Sugars 0g
Protein 7g
Vitamin A 354RE
Vitamin C 6mg 5%
Calcium 220mg 38%
Iron 1mg 22%