Grilled Stuffed Pork Chops – Keto Approved

This is one way I can cook pork chops without overcooking and drying them out…by stuffing them! This grilled stuffed pork chops entree is an easy dish to prepare and a delicious way to spruce up boring pork chops for company or a casual weeknight dinner. This is a keto friendly dinner that can also be suitable for a balanced macro diet with a little bit of macro pre-planning for the day.

A lot of the ingredients can probably already be found in your fridge and pantry!

Maybe you’re wondering what makes this recipe keto friendly. Keto recipes are low-carb with a higher fat content. This particular recipe isn’t too high in fat that should prevent anyone not on keto to enjoy. When I am eating on a keto diet, not everyone else in my family is eating so low-carb.

pork chops stuffed with spinach and cheese cooking on grill

This would be one of the flexible dinners that will appeal to all, not just the keto plans. By adding appropriate sides, some low-carb others more moderate carbs, everyone can enjoy the stuffed pork chops.

Ingredients/Shopping List

  • 4 – 1 – 1 1/2 inches thick Pork Chops
  • 2 Tbsp Olive oil
  • 3 cloves Garlic
  • 12 oz Fresh Spinach
  • 4 oz cream cheese
  • 2 tbsp Sour cream
  • 1 cup Chicken broth, sugar free
  • Kosher salt
  • Black pepper
fresh pork chops

Substitutions

Goat cheese or feta cheese can be used to mix with the spinach instead of cream cheese to add variety. Those cheeses will not melt into the creaminess of cream cheese. When creating the sauce, it would be best to use cream cheese.

Equipment needed to grill pork chops

Personally, I prefer to cook pork chops on the grill. We have an indoor grill that’s cast iron like this one that sits on top of our stovetop.

Of course, if you would rather grill them on your outside grill, that would be acceptable also.

  • Indoor or outdoor grill
  • Skillet
  • Sharp knife
  • Small bowl
  • Cutting board
  • Whisk

Steps to making Grilled Stuffed Pork Chops with Spinach

bowl of fresh spinach with a lady's hands holding the bowl
  1. Cut a pocket into side of the chop, making sure not to cut all of the way through.
  2. Season with salt and pepper to taste.
  3. Preheat grill to medium-high.
  4. Heat the skillet over medium heat. Add olive oil and garlic.
  5. Add spinach and gently toss until the leaves have wilted.
  6. Add 3 oz of the cream cheese and sour cream until melted and spinach is coated. Season with salt and pepper to taste.
  7. Remove from heat. Allow to cool slightly.
  8. Stuff each pork chop with spinach mixture.
  9. Oil the grill slightly and place each pork chop. Allow to cook for 2-3 minutes on each side.
  10. Place skillet back on the stove and heat over medium heat. Add chicken broth and remaining cream cheese continue cooking over medium heat while using whisk to combine.
  11. Simmer until the mixture has reduced by one half, about 6-8 minutes. Remove from heat.
  12. Serve pork chops with sauce spooned over the top. Enjoy!

Storage

Leftovers can be stored in an airtight container for 2-3 days in the refrigerator.

More Keto Recipes with Meal Plan

If you struggle with planning keto meals, my 21 Day Keto Challenge may be a great way to make life easier!

stuffed pork chops with spinach and cheese cooking on the indoor grill
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Grilled Stuffed Pork Chops with Cream Cheese and Spinach

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Cuisine: American
Keyword: Healthy, keto, pork
Servings: 4 people
Calories: 404kcal

Ingredients

  • 4 Pork chops boneless, 1" thick
  • Salt & Pepper to taste
  • 2 tbsp Olive Oil divided
  • 3 cloves Garlic minced
  • 12 oz Spinach fresh
  • 4 oz Cream cheese softened
  • 2 tbsp Sour cream
  • 1 cup Chicken broth sugar-free

Instructions

  • Cut each pork chop along one side to create a pocket.
  • Season with salt and pepper to taste.
  • Preheat the grill to medium-high heat.
  • Heat 1 tbsp of Olive oil and garlic over medium heat in a large skillet for about 2-3 minutes.
  • Add spinach to pan, using tongs, toss until all of the leaves have wilted.
  • Add 3 oz of cream cheese and sour cream to the spinach in the skillet. Stir gently to coat the spinach until the cheese is melted. Season with salt and pepper to taste. Remove from the heat.
  • Allow to cool slightly.
  • Stuff each pork chop with the spinach mixture.
  • Lightly oil the grill surface and place the pork chops on grill. Cook for 2-3 minutes on each side until browned and cooked through.
  • Remove from grill and place in a serving dish. Cover to keep warm.
  • Add chicken broth and remaining cream cheese to the warm skillet and continue to cook over medium heat. Use a whisk to mix the broth and cheese.
  • Allow the broth and cheese to simmer until it's reduced by one half, about 6-8 minutes. Remove from heat.
  • Serve pork chops with sauce spooned over the top. Enjoy!

Nutrition

Serving: 1pork chop | Calories: 404kcal | Carbohydrates: 5g | Protein: 34g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 124mg | Sodium: 443mg | Potassium: 1070mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8393IU | Vitamin C: 29mg | Calcium: 136mg | Iron: 3mg

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