Spinach and Mozzarella Stuffed Pork Chops with Dijon Glaze
The cheesy, juicy filling of these stuffed pork chops is an experience all on its own, and the Dijon glaze provides a delicate, punchy kick that brings the whole dish together.
Course dinner, Main Course
Cuisine American
Cane Syrup Dijon Glaze
- 1/4 cup Alaga Original Cane Syrup
- 3 tablespoons balsamic vinegar
- 2 teaspoons dijon mustard
- 3 cloves garlic crushed
- 3 sprigs thyme
- Kosher salt
- freshly ground pepper
Stuffed Pork Chops
- 4 bone-in, center cut pork chops
- 1/4 cup Panko bread crumbs
- 1/2 cup spinach
- 3/4 cup mozzarella shredded
- olive oil
- Kosher salt
- freshly ground black pepper
For the Glaze
In a saucepan, add all glaze ingredients and mix until well incorporated. Bring to a simmer over medium-high heat. Reduce heat to low for about 3–5 minutes, stirring occasionally, until mixture slightly thickens. Turn off the heat and set aside.
For the Stuffed Pork Chops
Preheat oven to 400 degrees.
In a small bowl, add bread crumbs, spinach, mozzarella, and 2 tablespoons of olive oil and stir until combined. Set aside.
Lay each pork chop on a cutting board. With a sharp knife held parallel to the board, cut a pocket in the middle of the fleshy side of the chop towards the bone. Stuff about 3 tablespoons of spinach-mozzarella mixture into the pork chop. Use a toothpick to close the pocket.
Heat a large cast-iron skillet over medium-high heat and add a little olive oil. Season the stuffed pork chops liberally with salt and pepper. Place each pork chop into the skillet and allow to cook for about 3 minutes, or until caramelized. Turn the chops over and liberally spread the glaze over the pork chops. Allow the other side to brown for about 2 minutes. Turn the chops over and liberally brush the glaze on the top. Place the skillet in the oven until a thermometer inserted into the center of the pork chop reads 140 degrees Fahrenheit. Remove from the oven and allow to rest on a cutting board or plate for 5 minutes.
Drizzle the glaze over each pork chop and serve alongside Horseradish-Dijon Mashed Potatoes with Caramelized Onions.
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