Keto Spinach & Artichoke Stuffed Pork Chops

Ingredients

• Pork (thick-cut boneless)2 chops
• Spinach (chopped)1 cup
• Canned Artichoke Hearts (drained, chopped)1/2 cup
• Cream Cheese (softened)1/4 cup
• Parmesan Cheese2 tablespoons
• Garlic (minced)2 cloves
• Olive Oil1 tablespoon
• Salt
• Pepper
• Fresh Parsley (optional garnish)

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, Parmesan cheese, minced garlic, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3Using a sharp knife, create a pocket in each pork chop by making a horizontal cut along one side, taking care not to cut all the way through.
4. 4Stuff each pork chop generously with the spinach and artichoke mixture, pressing it firmly into the pocket. Secure the opening with toothpicks, if needed.
5. 5Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed pork chops to the skillet and sear them for about 2 minutes on each side until nicely browned.
6. 6Transfer the skillet to the preheated oven and bake for approximately 25-30 minutes or until the internal temperature of the pork reaches 145°F (63°C).
7. 7Remove the skillet from the oven and let the pork chops rest for a few minutes.
8. 8Remove the toothpicks and garnish with fresh parsley (optional) before serving.
9. 9Enjoy the Keto Spinach & Artichoke Stuffed Pork Chops while they are still warm.