Recipe notes and tips
What’s the best cut of pork for stuffing?
Choose thick, boneless pork chops, preferably at least 1 inch (2.5 cm) thick. Thicker chops are easier to cut into pockets and provide enough room for the creamy filling without tearing.
Avoid very thin pork chops, as they can be difficult to stuff and may dry out during cooking.
Can I use chicken instead of pork?
Absolutely! Boneless, skinless chicken breasts work well with the creamy spinach and prosciutto filling. Choose larger, thicker chicken breasts so there’s enough room to cut a pocket without slicing all the way through.
Follow the same method, searing the stuffed chicken breasts until golden before finishing them in the oven. Cooking time may vary depending on their thickness. Make sure the chicken reaches an internal temperature of 165°F (74°C), checking the thickest part of the meat rather than the filling.
Chicken breasts are generally leaner than pork chops, so avoid overcooking them to keep the meat tender and juicy.
How do I keep stuffed pork chops juicy?
Sear the pork chops in a hot skillet to develop a golden crust, then finish cooking them gently in the oven.
Use a meat thermometer to check the thickest part of the pork, avoiding the filling. The internal temperature should reach 145°F (63°C), followed by at least 3 minutes of resting.
Be careful not to overcook the pork, as lean chops can become dry.
Why should I squeeze the spinach?
Spinach releases quite a lot of moisture when cooked. Squeezing out the excess liquid helps keep the cream cheese filling thick and creamy rather than watery.
Let the spinach cool slightly before mixing it with the cream cheese.
Can I make these pork chops in the air fryer?
Yes! Arrange the stuffed pork chops in a single layer in the air fryer basket and cook at 350°F (175°C) for approximately 15–20 minutes, depending on their thickness.
The internal temperature should reach 145°F (63°C), followed by at least 3 minutes of resting.
For the best flavor and texture, however, we recommend searing the chops in a skillet before finishing them in the oven. This also creates delicious browned bits that form the base of the mushroom sauce.
Can I use another type of cheese?
Absolutely! Ricotta or mascarpone can be used instead of cream cheese, although the filling may be slightly softer.
For extra flavor, you can also mix a little grated Parmesan into the cream cheese and spinach filling.
Can I use frozen spinach?
Yes! Thaw frozen chopped spinach completely and squeeze out as much liquid as possible before mixing it with the cream cheese.
Frozen spinach is already blanched, so there’s no need to cook it separately before adding it to the filling.
What mushrooms work best?
Cremini mushrooms have a slightly deeper, earthier flavor, while white button mushrooms are milder. Both work well in this creamy sauce.
For a more intense mushroom flavor, try a mixture of cremini and shiitake mushrooms.
Can I prepare this ahead?
Yes! You can prepare and stuff the pork chops up to a day ahead. Store them covered in the refrigerator until ready to cook.
The green beans can also be trimmed ahead of time. For the best flavor and texture, prepare the mushroom sauce just before serving.
Storage and leftovers
Store leftover pork chops, mushroom sauce, and green beans in airtight containers in the refrigerator for up to 3 days.
Reheat the pork chops gently in the oven, covered with foil to prevent drying out. Warm the mushroom sauce separately over low heat, adding a splash of water or cream if needed.
Reheat the green beans in the air fryer for a few minutes to help restore their texture.
