Pork Chop Pockets

Elevate your dinner game with these irresistible Pork Chop Pockets—a delightful twist on classic comfort food! Tender, seasoned pork chops are stuffed with a savory mixture of wilted spinach, sautéed red bell peppers, and gooey mozzarella cheese, then wrapped in flaky, golden puff pastry. Perfectly baked to crispy perfection, these stuffed pork chops are a flavor-packed all-in-one dish that’s as elegant as it is satisfying. Whether you're hosting a dinner party or treating your family to something special, these pork chop pockets make an impressive yet approachable meal. With just 20 minutes of prep and 35 minutes in the oven, this recipe is a delicious time-saver that transforms weeknight dinners or holiday feasts into memorable occasions. Garnish with chopped parsley for a fresh finishing touch, and serve warm for maximum indulgence! Keywords: pork chop pockets, stuffed pork chops, puff pastry recipe, easy dinner ideas, savory pastry wraps.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Pork chops (bone-in or boneless, thick-cut)
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 cup Baby spinach leaves (fresh)
• 1 cup Shredded mozzarella cheese
• 0.5 cup Red bell pepper (finely diced)
• 2 tablespoons Olive oil
• 2 pieces Puff pastry sheets (thawed)
• 1 piece Egg (beaten, for egg wash)
• 2 tablespoons Fresh parsley (chopped, optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Season the pork chops on both sides with garlic powder, salt, and black pepper. Set aside.

Step 3

In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red bell pepper and sauté for about 3 minutes until slightly softened.

Step 4

Add the baby spinach leaves to the skillet and cook for another 2 minutes, stirring occasionally, until the spinach is wilted. Remove from heat and let the mixture cool slightly.

Step 5

Stir the shredded mozzarella cheese into the cooled vegetable mixture. This will be the filling for the pork chop pockets.

Step 6

Use a sharp knife to make a horizontal pocket in each pork chop. Be careful not to cut all the way through. Stuff each pork chop with an even amount of the cheese and vegetable mixture.

Step 7

On a lightly floured surface, roll out the puff pastry sheets slightly to ensure they are large enough to wrap around the stuffed pork chops. Cut each pastry sheet into two equal squares, creating four pieces in total.

Step 8

Place one stuffed pork chop in the center of a pastry square. Fold the pastry over the pork chop, sealing the edges tightly by pinching them together or crimping with a fork to form a neat package.

Step 9

Repeat this process for the remaining pork chops and pastry squares.

Step 10

Place the wrapped pork chop pockets seam-side down on the prepared baking sheet. Brush the tops with beaten egg to create a golden finish during baking.

Step 11

Bake in the preheated oven for 30-35 minutes, or until the puff pastry is golden brown and the pork chops are cooked through (internal temperature should reach 145°F or 63°C).

Step 12

Let the pork chop pockets rest for 5 minutes after removing them from the oven.

Step 13

Garnish with chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(1090.5g)

Amount per serving	% Daily Value*
Calories	2322.6

Total Fat 158.6g	0%
Saturated Fat 53.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 566.3mg	0%
Sodium 3950.9mg	0%
Total Carbohydrate 58.9g	0%
Dietary Fiber 4.2g	0%
Total Sugars 4.8g
Protein 143.9g	0%

Vitamin D 41IU	0%
Calcium 976.1mg	0%
Iron 8.5mg	0%
Potassium 1976.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.8%

Protein: 25.7%

Carbs: 10.5%