Keto Spinach stuffed Pork Chops

(LongHaulKeto) #1

Keto Spinach stuffed Pork Chops

Screenshot_20170224-170432.jpg1158×1097 686 KB

2 ounces cream cheese
½ cup mozzarella, shredded
2 tablespoons Parmesan, grated
Salt, to taste
Pepper, to taste
¾ cup frozen cooked spinach, thawed and squeezed out
6 1-inch thick pork chops
5 eggs
crushed pork rinds (my fav are the Hot & Spicy)

Oil for frying

  1. Preheat the oven to 375℉/190℃ and heat 1-inch of oil to 375ºF/190ºC in a deep pan.

  2. Add the cream cheese, mozzarella, Parmesan, spinach, salt, and pepper to a bowl and thoroughly combine.

  3. Season the top and bottom of the pork chop with salt and pepper, then slice a thin slit down the side of each chop.

  4. Stuff each pork chop with an even amount of filling and press the edge to seal it.

  5. Dip the chops in pork rinds, then egg. Repeat 3 times.

  6. Fry the chops until golden brown, then transfer to a baking sheet and bake until the internal temperature reaches between 145ºF/65ºC and 160ºF/75ºC. Let rest for 3 minutes.

(Megan) #2

I just saw the non-keto version of this on FB and was thinking I could use pork rinds instead of the flour and bread crumbs! Thank you for the recipe!

(Arlene) #3

Very scrumptious-looking. I went out to my freezer immediately and took out a package of pork chops. Yum

(Megan) #4

I’m thinking I could do this with chicken breast as well. I’ll have to take some out of the freezer and try it.

(LongHaulKeto) #5

Chicken breasts should work quite well!