4 Incredible Air Fryer Spinach-Stuffed Pork Chops You’ll Crave

Oh, let me tell you about my new obsession—Air Fryer Spinach-Stuffed Pork Chops! I stumbled onto this recipe when I needed something quick but impressive for a last-minute dinner party. The air fryer works magic here, giving you that golden, crispy outside while keeping the pork chops juicy and tender inside. And that creamy spinach stuffing? Absolute perfection. What I love most is how hands-off it is—no babysitting a skillet or worrying about uneven cooking. Just stuff, season, and let the air fryer do its thing. Trust me, this is about to become your go-to weeknight hero meal.

Why You’ll Love These Air Fryer Spinach-Stuffed Pork Chops

Let me count the ways these pork chops will steal your heart:

• Lightning fast: Done in under 15 minutes—perfect when you’re hangry and impatient (we’ve all been there)
• One-basket wonder: Zero messy stovetop splatters to scrub later
• Flavor bomb: That garlicky spinach filling melts into the pork like a creamy little surprise
• Texture heaven: Crispy paprika crust gives way to juicy, tender meat
• Looks fancy: Nobody needs to know how ridiculously easy it was to make

Seriously—this recipe checks all the boxes for busy cooks who still want to eat like royalty.

Ingredients for Air Fryer Spinach-Stuffed Pork Chops

Okay, let’s gather our goodies! Here’s everything you’ll need to make these flavor-packed pork chops. I like to lay everything out on the counter before I start—it makes me feel like one of those organized cooking show hosts (even though my kitchen usually looks like a tornado hit it halfway through).

• 4 boneless pork chops (1 inch thick) – Thick-cut is crucial here, folks. Thin chops dry out faster than my sense of humor at 6am.
• 1 cup fresh spinach, chopped – No frozen stuff here, please! We want that vibrant green color and fresh taste.
• 1/4 cup cream cheese – The secret glue that holds our spinach filling together. Softened at room temp works best.
• 1 clove garlic, minced – Or two if you’re feeling brave (I always do two—no vampire problems here).
• 1/2 tsp salt – For bringing out all those beautiful flavors.
• 1/4 tsp black pepper – Freshly cracked if you’ve got it, but pre-ground works in a pinch.
• 1/2 tsp paprika – Sweet or smoked—your choice! I prefer smoked for that extra oomph.
• 1 tbsp olive oil – Just enough to help our seasoning stick and create that perfect crispy crust.

See? Nothing fancy or hard-to-find. Just simple ingredients that come together to make something magical in that air fryer basket!

How to Make Air Fryer Spinach-Stuffed Pork Chops

Alright, let’s get cooking! This is where the magic happens—turning simple ingredients into something spectacular. I’ll walk you through each step so you end up with perfectly cooked, flavor-packed pork chops every time. Don’t worry if you’re new to air frying or stuffing meat—it’s easier than it looks!

Preparing the Spinach Stuffing

First things first—let’s make that dreamy spinach filling. Grab a medium bowl and toss in your chopped spinach (make sure it’s dry—no one wants watery stuffing!), softened cream cheese, minced garlic, salt, and pepper. Now, here’s my trick: use a fork to mash everything together until it’s fully combined. You want every bite to have that creamy, garlicky spinach goodness, so take an extra minute to make sure there are no big clumps of cream cheese left. Taste it! This is your chance to adjust the seasoning before it’s tucked inside the pork.

Stuffing and Seasoning the Pork Chops

Time to play surgeon with those pork chops! Lay each one flat on your cutting board. Using a sharp paring knife, make a horizontal slit in the side of each chop to create a pocket—think of it like a little purse for your spinach filling. Cut deep enough to hold plenty of stuffing but stop about ½ inch from the edges so nothing leaks out. Now, take a spoonful of that spinach mixture and gently stuff it into each pocket. Don’t overfill—just enough so the chop closes nicely without bursting. Once stuffed, rub each chop with olive oil and sprinkle that beautiful paprika all over. The oil helps the paprika form a gorgeous, crispy crust in the air fryer!

Cooking in the Air Fryer

Preheat your air fryer to 375°F (190°C)—this is crucial for even cooking! When it’s hot, arrange your pork chops in a single layer in the basket (you might need to cook in batches depending on your air fryer size). Cook for 6 minutes, then flip them over—you should see that paprika crust starting to form. Cook another 6 minutes. Here’s the important part: check the internal temperature with a meat thermometer—it should read 145°F (63°C) at the thickest part. If not, give it another minute or two. When done, let them rest for 3 minutes before serving—this keeps all those juices locked in. And voilà! Restaurant-quality pork chops with minimal effort.

Tips for Perfect Air Fryer Spinach-Stuffed Pork Chops

Alright, let me share all my hard-earned secrets for making these pork chops absolutely foolproof. I’ve made every mistake so you don’t have to—like the time I used thin chops and ended up with jerky (lesson learned the hard way!). Here’s what really makes a difference:

Choose your pork chops wisely

Thick-cut (1 inch minimum) is non-negotiable—they hold the stuffing better and stay juicy. Look for evenly sized chops so they cook at the same rate. And boneless? Yes please! Bones make stuffing way more complicated.

Air fryer realities

Not all air fryers are created equal! Mine runs hot, so I check at 10 minutes. If yours is new or you’re unsure, peek early—you can always cook longer but can’t undo overcooked pork. And don’t overcrowd the basket! Give each chop some breathing room for optimal crispiness.

Next-level flavor boosters

Want to make it extra special? Try these tweaks:

• Mix grated parmesan into the spinach filling—it adds a salty, nutty punch
• Add a pinch of red pepper flakes to the stuffing if you like heat
• Brush the cooked chops with garlic butter right after they come out—absolute game changer

Stuffing pro tips

If your filling keeps trying to escape, here’s what works for me: seal the edges with toothpicks (remove before serving!) or press the opening firmly closed before oiling. And pat your spinach dry—wet greens make soggy filling.

Remember, even if things aren’t picture-perfect, they’ll still taste amazing. My first attempt looked like a spinach explosion, but wow, was it delicious!

Serving Suggestions for Air Fryer Spinach-Stuffed Pork Chops

Now that you’ve got these gorgeous pork chops ready, let’s talk about what to serve with them! I love how versatile they are—they pair perfectly with almost anything. Here are my go-to sides that make this meal feel complete without turning dinner prep into a marathon:

• Garlic mashed potatoes – The ultimate comfort food combo. The creamy potatoes soak up all those juicy pork drippings.
• Roasted carrots and parsnips – Toss them in the oven while your air fryer works its magic—easy peasy.
• Crispy air fryer Brussels sprouts – Double down on your appliance love! Just toss halved sprouts with oil, salt, and a drizzle of balsamic after cooking.
• Simple arugula salad – The peppery greens cut through the richness with a quick lemon vinaigrette.
• Crusty bread – For mopping up every last bit of that creamy spinach filling that might escape.

On busy nights, I’ll sometimes just do microwave-steamed green beans—no shame in keeping it simple! The pork chops are the star anyway.

Storing and Reheating Air Fryer Spinach-Stuffed Pork Chops

Okay, let’s talk leftovers—because chances are, you won’t have any (these pork chops disappear fast in my house!). But just in case, here’s how to keep them tasting amazing for round two. I’ve learned through trial and error—like that time I microwaved leftovers and ended up with sad, rubbery pork (never again!).

Storing your leftovers right

First, let those pork chops cool completely—about 30 minutes on the counter. Then pop them in an airtight container (I love glass ones—no weird flavors). They’ll keep in the fridge for 3-4 days, though honestly, they’re best eaten within 2 days. Pro tip: If you’ve got extra stuffing mixture, store that separately in a little container—it makes reheating easier!

Reheating like a pro

Here’s the secret: always use your air fryer to reheat! Microwave = soggy sadness. Preheat your air fryer to 350°F (175°C). Place the chops in a single layer—you might need to do batches. Spritz them lightly with oil or water to prevent drying out. Heat for 3-4 minutes, flip, then go another 2-3 minutes until they’re heated through to 165°F (74°C). The outside gets crispy again, almost like they’re fresh!

Freezing? Here’s the deal

You can freeze these, but fair warning—the texture won’t be quite as perfect. Wrap each cooled chop individually in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating as above. The spinach filling might be a bit watery after freezing, but it’ll still taste great in a pinch!

Remember: food safety first! When in doubt, check the internal temp when reheating, and don’t leave leftovers sitting out more than 2 hours. Now go enjoy your second-day pork chops—they might just taste even better after the flavors mingle overnight!

Air Fryer Spinach-Stuffed Pork Chops FAQs

I know you’ve got questions—I had them too when I first made these! Here are the answers to everything you might be wondering, based on all my stuffing-and-air-frying adventures (and misadventures).

Can I use frozen spinach instead of fresh?

You can, but you’ll need to squeeze out ALL the water—like really wring it out in a clean kitchen towel. Frozen spinach holds way more moisture, which can make your stuffing watery. I prefer fresh because it’s brighter in flavor and color, but in a pinch, thawed frozen works.

Why does my stuffing keep leaking out?

Ah, the great stuffing escape! Two tricks: 1) Don’t overfill—a heaping tablespoon per chop is plenty. 2) Seal the edges with a couple toothpicks (just remember to remove them before serving!). Also, make sure your pocket isn’t cut all the way through—leave about ½ inch at the edges.

How do I know when they’re fully cooked?

Invest in a $10 meat thermometer—it’s a game changer! The pork should reach 145°F (63°C) at the thickest part. If you don’t have one, look for clear (not pink) juices and a slight firmness when pressed—but honestly, the thermometer removes all guesswork.

Can I prep these ahead of time?

Absolutely! Stuff them up to 24 hours in advance and keep them covered in the fridge. Just add 1-2 minutes to the cook time since they’ll be cold from the fridge. The spinach might darken a bit, but the flavor actually improves!

Why are my pork chops dry?

Three likely culprits: 1) You used thin chops (stick to 1-inch thick!). 2) Overcooked (see thermometer note above). 3) Didn’t rest them before cutting—those 3 minutes let juices redistribute. If all else fails, a quick drizzle of chicken broth when reheating helps revive them.

Can I use a different cheese in the stuffing?

Get creative! Feta adds tang, goat cheese is luxuriously creamy, and shredded mozzarella gives that melty factor. Just keep the quantity similar to the cream cheese (about 1/4 cup total) so the stuffing stays cohesive.

Still stumped? Shoot me a message—I’ve probably made that mistake too and can help troubleshoot! Happy air frying!

Nutritional Information for Air Fryer Spinach-Stuffed Pork Chops

Okay, let’s talk numbers—because I know some of you (like me!) like to keep track of what’s going into your body. Here’s the nutritional breakdown per serving (that’s one glorious pork chop, by the way). Keep in mind these are estimates—your exact numbers might dance around a bit depending on your specific ingredients. Like if you go wild with the parmesan (no judgment here!), that’ll tweak the numbers a smidge.

• Calories: 320 – Not bad for something that tastes this indulgent!
• Protein: 35g – Hello, muscle fuel! Pork chops pack a protein punch.
• Fat: 18g (7g saturated) – That’s the cream cheese and olive oil doing their tasty work.
• Carbs: 3g – Perfect for my low-carb friends (high-five!).
• Fiber: 1g – Thanks to our leafy green spinach friend.
• Sugar: 1g – Basically nothing, unless you count the natural sweetness from the pork.
• Sodium: 380mg – Pretty reasonable as long as you don’t go salt-crazy.
• Cholesterol: 105mg – About a third of your daily limit, FYI.

A quick disclaimer from your neighborhood recipe enthusiast (that’s me!): These numbers can vary based on your exact ingredients—like if your pork chops are fattier or leaner than mine, or if you use low-fat cream cheese. The olive oil amount might change slightly too, depending on how generous you are with the rub. But this gives you a solid ballpark!

What I love about this meal is it’s packed with protein and nutrients while keeping carbs low—it’s basically the trifecta of tasty, healthy, and satisfying. My fitness-obsessed sister approves, and that’s saying something!

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