Passion for Pork

House of Q Spinach Stuffed Pork Chops

House of Q Spinach Stuffed Pork Chops

Brian Misko
House of Q, Surrey BC

1st annual Porkapalooza recipe


Spinach Stuffing
  • 1-2 Tbsp (15-30 mL) butter
  • 1 bunch fresh spinach, rinsed and trimmed
  • 2 cloves garlic, crushed
  • 4 Tbsp (60 mL) feta cheese, crumbled
Mustard Mop
  • 3-4 Tbsp (45-60 mL) House of Q Smoke Gold Slather and Sauce
  • 3-4 Tbsp (45-60 mL) white sugar
  • 2 Tbsp (30 mL) cider vinegar
Pork Chops
  • 3-4 lb (1.4-1.8 kg) centre cut pork loin, trimmed and cut into 1½" chops
  • Salt and pepper, to taste


Spinach Stuffing

Melt the butter in a sauté pan over medium heat and add the rinsed spinach.  The spinach will 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.

Mustard Mop

In a separate bowl, mix the mop ingredients together until the sugar is dissolved.  Set aside about half of the mop sauce.

Pork Chops

Place a pork chop on a cutting board and use a paring knife to gently slice a pocket for the filling into the side of the chop.  Place 1-2 Tbsp 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 and place the chops on the grill.  Grill on direct heat searing the chops.  Once seared, move them to a cool spot on the 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 145-150°F (63-66°C).  Remove from the grill, rest for five minutes and serve with the reserved sauce.

Tags: Brian Misko | House of Q | pork chops | Porkapalooza | spinach |