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Spinach and Mozzarella Stuffed Pork Chops with Dijon Glaze

I always try to make my pork chops as juicy and flavorful as possible, because as a child I was always disappointed when I ate dry, flavorless pork chops. That’s why I went all out in this recipe! This Spinach-Mozzarella Stuffed Pork Chops with Dijon Glaze dish has such a crazy flavor-profile, I guarantee you’ve never had pork chops like these! The cheesy, juicy stuffing is an experience all on its own, and the dijon glaze provides a delicate, punchy kick that brings the whole dish together!

Spinach and mozzarella stuffed pork chops with cane syrup dijon glaze, recipe by stacy lyn harris

As a child, pork chops were my nemesis. I know that seems a little hard to believe, but seriously, I swore them off after never really eating one quite to my liking. When I’d find out we were having pork chops for dinner, I would complain endlessly until my step-dad stopped to tell me that there were starving children all over the world who would love to have my pork chop and that it was shameful for me to refuse it. Poor little me, and poor old dry, hard-as-rubber pork chops.

Looking back, I think I know what the problem was. My family would buy thin-cut pork chops and my step-dad would fire up the grill and keep those suckers on until they were for sure well overdone…if you know what I mean.

I’ve learned a few things about pork chops since then. Namely, that my step-dad probably should’ve been brining those pork chops. That would have made them more flavorful, and less dry.

I didn’t even know thick-cut pork chops existed, so when I was introduced to one in one of my favorite restaurants, my life was suddenly changed. From that point on I was enlightened, culinarily speaking, resolved to never taste a dry pork chop again.

Spinach and mozzarella stuffed pork chops with cane syrup dijon glaze, recipe by stacy lyn harris

The Best Way to Enjoy Pork Chops

Get creative with pork chops! Don’t settle for letting them dry out on the grill. You can stuff them, brine them, smoke them, wrap them in bacon, and so much else. The possibilities are endless.

Well, this recipe is one of my very favorite ways to cook pork chops. First I adore the cheesy surprise in the stuffing of these pork chops, and the cane-syrup based dijon glaze creates the perfect flavors to enhance the meatiness of this dish. And I just have to mention the presentation in this dish—it looks quite stunning on the plate! It’s definitely a great dish for entertaining. You can do most of the work a day or two ahead by making the stuffing and the glaze.

Serving this over Horseradish-Dijon Mashed Potatoes with Caramelized Onions alongside Roasted Asparagus or Brussels Sprouts with Beer-Glazed Bacon Topping and a show-stopping dessert will satisfy all the hungry mouths in your house. Even the pickiest ones! Seriously, bookmark this recipe. You’re going to love it.

Spinach and Mozzarella Stuffed Pork Chops with Dijon Glaze






dijon, mozzarella, pork chops, spinach


Cane Syrup Dijon Glaze

  • 1/4 cup Alaga Original Cane Syrup
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons dijon mustard
  • 3 cloves garlic crushed
  • 3 sprigs thyme
  • Kosher salt
  • freshly ground pepper

Stuffed Pork Chops

  • 4 bone-in, center cut pork chops
  • 1/4 cup Panko bread crumbs
  • 1/2 cup spinach
  • 3/4 cup mozzarella shredded
  • olive oil
  • Kosher salt
  • freshly ground black pepper


For the Glaze

  1. In a saucepan, add all glaze ingredients and mix until well incorporated. Bring to a simmer over medium-high heat. Reduce heat to low for about 3–5 minutes, stirring occasionally, until mixture slightly thickens. Turn off the heat and set aside.

For the Stuffed Pork Chops

  1. Preheat oven to 400 degrees.

  2. In a small bowl, add bread crumbs, spinach, mozzarella, and 2 tablespoons of olive oil and stir until combined. Set aside.

  3. Lay each pork chop on a cutting board. With a sharp knife held parallel to the board, cut a pocket in the middle of the fleshy side of the chop towards the bone. Stuff about 3 tablespoons of spinach-mozzarella mixture into the pork chop. Use a toothpick to close the pocket.

  4. Heat a large cast-iron skillet over medium-high heat and add a little olive oil. Season the stuffed pork chops liberally with salt and pepper. Place each pork chop into the skillet and allow to cook for about 3 minutes, or until caramelized. Turn the chops over and liberally spread the glaze over the pork chops. Allow the other side to brown for about 2 minutes. Turn the chops over and liberally brush the glaze on the top. Place the skillet in the oven until a thermometer inserted into the center of the pork chop reads 140 degrees Fahrenheit. Remove from the oven and allow to rest on a cutting board or plate for 5 minutes.

  5. Drizzle the glaze over each pork chop and serve alongside Horseradish-Dijon Mashed Potatoes with Caramelized Onions.

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