Spinach Stuffed Pork Chops

Grilled pork chops resting on a wood cutting board, with one chop sliced into sections to show the spinach and feta stuffing.

Pork chops are grilled to perfection after being stuffed with a spinach-feta mixture and smothered in mustard mop sauce. Reserve half of the mop sauce for serving alongside the chops after they come off the grill.

Pork chops have so much potential on the barbecue and this is just one example of the wide variety of preparation methods.

The spinach stuffing is a bold choice with the flavor being complemented by the salty-sweet feta intermixed.

Spinach Stuffed Pork Chops Recipe

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Grilled pork chops resting on a wood cutting board, with one chop sliced into sections to show the spinach and feta stuffing.
Pork chops are grilled to perfection after being stuffed with a spinach-feta mixture and smothered in a mustard mop sauce. Perfect for any backyard barbecue.
Preparation 20 minutes
Cook 20 minutes
Ready in 40 minutes
Servings 4 Servings
CourseDinner
InfluenceGlobal
DifficultyExperienced
MethodGrill

Ingredients

Mustard Mop

  • 4 tablespoons House of Q Slow Smoke Gold Slather and Sauce
  • 4 tablespoons granulated sugar
  • 2 tablespoons apple cider vinegar

Pork Chops

  • 2 tablespoons butter
  • 1 bunch fresh spinach rinsed and trimmed
  • 4 tablespoons crumbled feta cheese
  • 2 cloves garlic crushed
  • 3 to 4 pounds center cut pork loin trimmed and cut into 1-inch chops
  • salt and pepper

Equipment

  • grill

Directions

  • In a bowl, mix the mop ingredients together until the sugar is dissolved. Separate half of the mop sauce into another bowl.
  • Melt the butter in a sauté pan over medium heat. Add the spinach and wilt quickly. Remove from the heat and place the spinach in a strainer. Once cooled to room temperature, place the spinach in a bowl and add the feta cheese and garlic; mix thoroughly.
  • Place a pork chop on a cutting board and gently insert into the side of the chop a pairing knife. Gently slice into the side of the chop a pocket for the filling. Place 1 to 2 tablespoons of the spinach mixture into the pocket and squeeze around until the chop is filled and formed. Sprinkle salt and pepper on the outside of the chop.
  • Preheat your grill to medium-high heat.
  • Grill the chops over direct heat searing the chops. Once seared, move them to a cool spot on your grill so they will continue to cook through. Dollop, mop or simply pour some of the mop sauce onto the chops.
  • Continue cooking until the internal temperature reaches 150 degrees F (65 degrees C). Remove from the grill, rest for five minutes and serve with the reserved sauce.

Nutritional Information

Sodium: 1235mgCalcium: 196mgVitamin C: 24mgVitamin A: 8256IUSugar: 18gFiber: 2gPotassium: 1811mgCholesterol: 245mgCalories: 644kcalTrans Fat: 1gMonounsaturated Fat: 8gPolyunsaturated Fat: 2gSaturated Fat: 10gFat: 24gProtein: 81gCarbohydrates: 23gIron: 4mg

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About BBQ Brian

BBQ Brian Misko is a pitmaster and a storyteller, and he’s one of the best. Since leaving behind a job in the software industry to cook competitively, he and his House of Q team have been crowned Grand Champion at many barbecue competitions.

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