Keto Stuffed Pork Chops
Thick, juicy pork chops stuffed with a creamy spinach, cream cheese, and parmesan filling, then pan-seared and baked until golden. At just 3.4g net carbs per serving and ready in 45 minutes, it's an impressive yet easy keto dinner that tastes like a steakhouse special.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
These keto stuffed pork chops are an easy way to turn a weeknight into something special: thick, juicy chops pocketed with a creamy spinach, cream cheese, and parmesan filling, seared golden and baked to perfection. At just 3.4g net carbs per serving, they deliver steakhouse flavor while keeping you firmly in ketosis.
Ingredients
- 4 bone-in pork chops, 1.5 inches thick (about 8 oz each)
- 4 oz cream cheese, softened
- 2 cups fresh spinach, roughly chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- 1
Preheat oven to 375°F (190°C). Pat the pork chops dry. Using a sharp paring knife, cut a deep horizontal pocket into the side of each chop, slicing toward the bone without cutting all the way through.
- 2
Heat 1 tbsp olive oil in a skillet over medium heat. Add the minced garlic and chopped spinach and cook for 2-3 minutes, until the spinach wilts. Remove from heat and let cool slightly.
- 3
In a bowl, mix the softened cream cheese, mozzarella, parmesan, and the cooked spinach until well combined. Season the filling with a pinch of salt and pepper.
- 4
Spoon the filling evenly into each pork chop pocket, packing it in firmly. Secure the openings with toothpicks if needed. Season the outside of the chops with smoked paprika, garlic powder, salt, and pepper.
- 5
Heat the remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the chops 2-3 minutes per side until golden brown.
- 6
Transfer the skillet to the oven and bake for 18-22 minutes, until the pork reaches an internal temperature of 145°F (63°C).
- 7
Rest the chops for 5 minutes, remove any toothpicks, and serve.
Tips & notes
- Choose thick-cut chops (at least 1.25 inches) so there's enough room for a generous pocket of filling without the meat tearing.
- Swap spinach for chopped sauteed mushrooms or roasted red peppers (rinse and pat dry to keep carbs low) for a different flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a 325°F oven to keep the pork from drying out.
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Frequently asked questions
- How many carbs are in keto stuffed pork chops?
- Each serving has just 3.4g net carbs (4.4g total carbs minus 1g fiber), along with 498 calories, 45g protein, and 33g fat. This recipe makes 4 servings, making it an easy fit for a ketogenic or low-carb diet.
- What is the best way to cut a pocket in a pork chop?
- Use a thick-cut, bone-in chop and a sharp paring knife. Insert the blade into the fatty side and slice a horizontal pocket toward the bone, keeping the top, bottom, and back edges intact so the filling stays sealed during cooking.
- How do I keep stuffed pork chops from drying out?
- Sear them first to lock in juices, then finish in the oven only until they hit 145°F internally — use a meat thermometer rather than guessing. Resting the chops for 5 minutes after cooking lets the juices redistribute for a tender, moist result.
