Pork chops and creamed spinach are a classic combination. But why not stuff the pork chops with the creamed spinach for a fun and easy keto dinner? This recipe takes just one pan to cook and around 30 minutes to get on the table.
Plus, it’s keto-friendly, which means there’s no guilt after indulging in this comfort food.
Serves:
4 people
Prep time:
5 mins
Cooking time:
25 – 30 mins
Total Carbs
4.5g
Fiber
1.9g
Net Carbs
2.6g
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Ingredients
- 4 boneless pork chops, 1” thick
- Salt and black pepper — to taste
- 2 tablespoons of extra virgin olive oil — divided
- 2 – 3 cloves of fresh garlic — finely minced
- 12 oz. of fresh spinach — rinsed and dried
- 4 oz. of cream cheese — softened and divided
- 2 tablespoons of sour cream
- 1 cup of organic, sugar-free chicken broth
Directions
- Create a pocket with a sharp knife by cutting into one side of each pork chop. Avoid cutting completely through, as this will make stuffing it harder. Sprinkle salt and black pepper on each side, to taste. Put aside for later.
- Over medium heat, heat 1 tablespoon of olive oil and garlic in a large skillet with high sides. Cook the garlic until golden brown and fragrant, which will take around 2 – 3 minutes.
- Next, add fresh spinach and cook — continuously stirring — until it wilts. If you need to, cook the spinach in batches.
- Pour 3 ounces of cream cheese and sour cream into the skillet. Then, stir until spinach is coated and cheese has fully melted. Depending on your taste, add salt and black pepper and remove from heat.
- Once the spinach mixture has cooled slightly, stuff each pork chop with equal amounts. Be sure to use all of the spinach mixtures so you can use the same skillet in the next step.
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- In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. As soon as the pan is hot, add the stuffed pork chops and cook for 3 – 4 minutes per side, until the pork is cooked through and browned. Taking the pork chops out of the skillet, transfer them to a serving dish. Place foil over the dish to keep it warm. Then put aside.
- Still, over medium-high heat, add and cook the chicken broth and remaining cream cheese. Scrape up the brown bits from the bottom of the pan, while stirring in the cream cheese so that it combines into the sauce. Keep cooking until the sauce is reduced by half, which takes around 6 – 8 minutes. When done, take the skillet off the heat and season with extra salt and black pepper if you like.
- When you’re ready to serve, drizzle some pan sauce over the stuffed pork chops. This dish is best eaten right after cooking.
Bon appetit!
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