Low Carb Spinach Stuffed Pork Chops

Low Carb Spinach Stuffed Pork ChopsLow 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.

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Stuffed Pork Chop With Lemon Caper Sauce
  1. 4 1” Thick Cut Bone-In Pork Loin Chops Or
  2. 4 1” Thick Cut Boneless Pork Loin Chops
  3. 4 Oz Room Temperature Cream Cheese
  4. 1 t Crushed Garlic
  5. 4 Oz Chopped & Squeezed Spinach
  6. ¼ C Sun Sun-Dried Tomatoes
  7. 2 T Parmesan Cheese
  8. 2 T Lemon Juice
  9. 1 t Mixed Italian Herbs
  10. Salt & Pepper
  11. 4 t Olive Oil
  1. 2 T Lemon Juice
  2. 2 T Butter
  3. 2 T Capers
  1. Preheat oven to 375°
  2. Cut a good size pocket in each chop.
  3. Combine all ingredients down through herbs and stuff each chop.
  4. Spoon 1 t olive oil and salt & pepper each one.
  5. Bake about 30 minutes for boneless chops & 35 minutes for bone-in chops.
  6. Meanwhile melt 1 T butter, add lemon juice & capers, swirl in 1 T butter and spoon over each chop.
  7. 4 Servings
  8. 453 Calories, 47.3g Protein, 27.5g Fat, 4.1g Carbs, 3.2g Fiber, 1.1g Net Carbs
  1. Try not to overcook the chops as it will make them tough.
  2. If some of the stuffing hangs out don't worry about, it's just more goodness to enjoy.
  3. This same stuffing works well for chicken breasts as well.
  4. Very good served on a bed of even more buttered spinach.
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