Grilled Stuffed Pork Chops with Spinach and Feta

A grilled pork chop stuffed with feta and sauteed spinach and garlic served on more sauteed spinach.

5 from 1 vote

Grilled Stuffed Pork Chops with Spinach and Feta

A delicious and moist grilled Pork Chop stuffed with feta, sautéed spinach, and garlic. These melt-in-your-mouth pork chops are easy to make and so flavorful.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Mediterranean

Diet: Gluten Free

Servings: servings

Calories: 681kcal

Author: Vincent DelGiudice

Cost: $20

Equipment

1 gas grill
1 large saucepan

Ingredients

4 Bone-in Pork Chops, 1-1.5 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 tablespoons of olive oil to a saucepan over medium-low heat. Once hot, add garlic and sauté 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, 550-600℉. 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 on both sides.

I butterfly the pork chops instead of cutting a pocket because I can pound (tenderize) each side of the pork chop to make it larger and hold a substantial amount of stuffing.

Stuff the pork chops by evenly distributing the sautéed spinach and feta between each. Close the pork chops, 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, 450℉. Cook each side for about 4-5 minutes or until the pork chops reach 145℉ and the stuffing reaches 165℉.

Use tongs to grab the pork chop at the opening to flip without losing the stuffing.

Remove the pork chops from the grill and rest for 5 minutes before serving. Serve over more sautéed 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, remember that you created 2 parts that need to reach the internal temperature of 145℉, both sides of the meat, and 1 part, the stuffing, which needs to reach 165℉ to be considered safe. Make sure to temperature-check both sides of the pork chop before removing it.
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 already overcooked.

Nutrition