Low Carb Spinach Stuffed Pork Chops & Lemon Caper Sauce is something I have made for many years. I served em in the restaurant and customers kinda had their own preconceived ideas of what a stuffed pork chop was and were always pleasantly surprised by these. Anyway they are easy to make and delicious to eat with a couple different chop cuts you can use. If possible have your butcher cut a pocket in each chop. You can make your own fabulous Sugar Free Italian Herbs here.
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- 4 1” Thick Cut Bone-In Pork Loin Chops Or
- 4 1” Thick Cut Boneless Pork Loin Chops
- 4 Oz Room Temperature Cream Cheese
- 1 t Crushed Garlic
- 4 Oz Chopped & Squeezed Spinach
- ¼ C Sun-Dried Tomatoes
- 2 T Parmesan Cheese
- 2 T Lemon Juice
- 1 t Mixed Italian Herbs (I Make My Own)
- Salt & Pepper
- 4 t Olive Oil
- 2 T Lemon Juice
- 2 T Butter
- 2 T Capers
- Preheat oven to 375°
- Cut a good size pocket in each chop.
- Combine all ingredients down through herbs and stuff each chop.
- Spoon 1 t olive oil and salt & pepper each one.
- Bake about 30 minutes for boneless chops & 35 minutes for bone-in chops.
- Meanwhile melt 1 T butter, add lemon juice & capers, swirl in 1 T butter and spoon over each chop.
- 4 Servings
- 453 Calories, 47.3g Protein, 27.5g Fat, 4.1g Carbs, 3.2g Fiber, 1.1g Net Carbs
- Try not to overcook the chops as it will make them tough.
- If some of the stuffing hangs out don't worry about, it's just more goodness to enjoy.
- This same stuffing works well for chicken breasts as well.
- Very good served on a bed of even more buttered spinach.