Delicious, moist, and tender grilled stuffed pork chops in less than 30 minutes stuffed with sauteed spinach, garlic, and feta cheese. This pork chop oozes feta and juices and can be served on a pile of sauteed spinach.
Meditteranean recipes are a delicious way to get in the BEST types of food. This recipe is as tasty as our Greek Chicken Burger or Mediterranean Chicken Wrap!
Looking for more recipes for the grill? Try our Chicken Spiedini or Grilled Lemon Pepper Chicken Thighs.
Jump to:
Why This Recipe
I had a recipe similar to this in a Greek restaurant called Taverna Agora. Still to this day, I claim their grilled stuffed pork chop was the best meal I've ever had at a restaurant. It was so tender and moist, stuffed with spinach and feta. I had to recreate it.
This is a simple Mediterranean recipe that utilizes a few high-quality ingredients to make an easy but tasty dish. Focusing on the quality of the ingredients over the quantity of ingredients can help make delicious recipes for your family that will make them feel good! This is the same philosophy followed in Italian recipes like Spaghetti Carbonara and Bucatini Amatriciana.
I love Mediterranean food. Simple recipes like our Summer Farro Salad with Cannellini Beans or Busiate with Pesto Trapanese go great with this Grilled Stuffed Pork Chop.
Ingredient Notes and Substitutions
Feta. I like the block of feta cheese. There are much better fetas out there than this block of feta from Trader Joe's but this one sufficed. The already crumbled feta won't ooze and melt the same way the block will.
Pork Chops. Use 1-inch thick Bone-in pork chops for this recipe. If you use something different be sure to adjust your cook time. I find that the thicker pork chops are better to stuff because they are less likely to be accidentally overcooked.
*Please see the recipe card below for more information about the ingredients.
Stuffing Variations
Other stuffing variations we considered but didn't end up testing are listed below.
- Grilled onions and tomatoes
- Spiced Apple Chutney
- Bread crumbs, Parmigiano, and herbs.
- Stuffed with pesto and tomatoes. We also have a Pesto Stuffed Chicken recipe.
How to Make Grilled Stuffed Pork Chops with Spinach and Feta
This is a 30-minute easy and delicious recipe. The steps below outline the best way to make a tender and delicious grilled stuffed pork chop.
Step 1: Add 2 tablespoon of olive oil to a saucepan over medium-low heat. Once hot, add garlic and saute for one minute.
Step 2: Stir in chopped spinach. Saute the spinach until wilted then season with ½ teaspoon of salt and ½ teaspoon of pepper. Then remove from the heat.
Step 3: Preheat the grill to high heat. Butterfly your pork chops by slicing in half from the outside of the pork chop into the bone. Don't slice all the way through. Use a meat tenderizer to pound out the pork chop gently.
Step 4: Stuff the pork chops by evenly distributing the sauteed spinach and feta between each. Close the pork chop, drizzle with olive oil, and season with the remaining salt and pepper.
Step 5: Place the pork chops on the grill and immediately lower the heat to medium. Cook each side for about 4 minutes or until the pork chop reaches 145 degrees F.
Step 6: Make sure to check the temperature of both sides of the pork chop before removing it. Rest the pork chops for 5 minutes before serving.
Pro-Tips
- Pounding the meat out with a tenderizer will make it all the more tender and is worth doing. If you don't have a mallet, use a pan. Always cover the pork chop with plastic wrap before tenderizing.
- When grilling stuffed meats, remember that you created 3 parts that need to reach the internal temperature of 145 degrees F, both sides of the meat and the stuffing. Make sure to temperature-check both sides of the pork chop before removing it. The stuffing will likely far surpass the 145 degrees F.
- Always use an instant-read thermometer to decide when your meat is done. It will guarantee the juiciest and most tender meat. If you guess when it's finished, you're more likely to pull it off when the pork chop is overcooked.
Recipe FAQs
Make sure that your grill has preheated for at least 10 minutes. Oil the grates before you place your pork chop. Cook your pork chops at medium to medium-high heat for 2-4 minutes on each side depending on the thickness before flipping. Remove the pork chops once they reach an internal temperature of 145 degrees F.
2 Tips. Tenderize your meat with a meat tenderizer and use an instant-read thermometer to tell you when the meat is cooked through. If you overcook a pork chop, there is no saving it.
Spinach and feta is my favorite but you can also stuff it with grilled onions and tomatoes or bread crumbs and herbs!
Yes. As long as the temperature of the pork has reached 145 degrees F, it is okay if there is a little pink in the pork chop.
What to Serve Stuffed Pork Chops With
- Serve pork chops with a side of warm vegetables like Sauteed Rapini with Garlic or Creamy Mushroom Mascarpone Soup or make something in advance like a cold Italian Green Bean Salad.
- A cold pasta salad like Italian Pasta Salad, Orzo and Garbanzo Bean Salad, or Caprese Tortellini Salad is perfect for summer grilling.
- Try it alongside some summer appetizers like Easy Italian Fried Green Tomatoes or Baked Italian Stuffed Portobello Mushrooms.
- Use one of our sauces to dip in like Chipotle BBQ Sauce or Cilantro Lime Ranch Dressing.
More Delicious Grilling Recipes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Grilled Stuffed Pork Chops
Equipment
- 1 grill
- 1 large saucepan
Ingredients
- 4 Bone-in Pork Chops, 1 inch thick
- 2 cups Spinach, chopped
- ½ cup feta cheese
- 2 cloves garlic, minced
- ¼ cup olive oil
- 1 teaspoon salt
- 1 tsp pepper
Instructions
- Add 2 tablespoon of olive oil to a saucepan over medium-low heat. Once hot, add garlic and saute for one minute. Stir in chopped spinach. Saute the spinach until wilted then season with ½ teaspoon of salt and ½ teaspoon of pepper. Then remove from the heat.
- Preheat the grill to high heat. Butterfly your pork chops by slicing in half from the outside of the pork chop into the bone. Don't slice all the way through. Use a meat tenderizer to pound out the pork chop gently.
- Stuff the pork chops by evenly distributing the sauteed spinach and feta between each. Close the pork chop, drizzle with olive oil, and season with the remaining salt and pepper.
- Place the pork chops on the grill and immediately lower the heat to medium. Cook each side for about 4 minutes or until the pork chop reaches 145 degrees F.
- Rest the pork chops for 5 minutes before serving. Serve over more sauteed spinach!
Video
Notes
- Pounding the meat out with a tenderizer will make it all the more tender and is worth doing. If you don't have a mallet, use a pan. Always cover the pork chop with plastic wrap before tenderizing.
- When grilling stuffed meats, keep in mind you created 3 things that need to reach the internal temperature of 145 degrees F, both sides of the meat and the stuffing. Make sure to temperature-check both sides of the pork chop before removing it. The stuffing will likely far surpass the 145 degrees F.
- Always use a temperature to decide when your meat is done. It will guarantee the juiciest and most tender meat. If you guess when it's finished, you're more likely to pull it off when the pork chop is overcooked.
Vincent DelGiudice
I created this recipe based on one of my favorite restaurants' specials. These Pork chops are so delicious!