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Collard Green Stuffed Pork Chops
Experience a delicious twist on tradition with Collard Greens Stuffed Pork Chops. Tender, juicy pork chops are filled with savory collard greens, creating a perfect balance of smoky, soulful flavor.
25 min 
Prep 10 min 
Serves 5
Ingredients
- 4 bone-in pork chops (about 1 to 1½ inches thick)
- 1 bunch collard greens (about 16 oz.) washed, destemmed and cut into strips
- 2 tbsp. olive oil
- ½ cup diced onions
- 4 cloves garlic, minced
- 1/4 tsp. salt plus more to taste
- 1/4 tsp. paprika
- 1/4 tsp. ground black pepper
- 1/8 tsp. red pepper flakes
- ½ cup sharp cheddar (shredded)
- ¼ cup cream cheese (softened)
- 1 tbsp. Creole seasoning
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ½ tsp. black pepper
- ½ tsp. smoked paprika
Ingredients
- 4 bone-in pork chops (about 1 to 1½ inches thick)
- 1 bunch collard greens (about 16 oz.) washed, destemmed and cut into strips
- 2 tbsp. olive oil
- ½ cup diced onions
- 4 cloves garlic, minced
- 1/4 tsp. salt plus more to taste
- 1/4 tsp. paprika
- 1/4 tsp. ground black pepper
- 1/8 tsp. red pepper flakes
- ½ cup sharp cheddar (shredded)
- ¼ cup cream cheese (softened)
- 1 tbsp. Creole seasoning
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ½ tsp. black pepper
- ½ tsp. smoked paprika
Directions
Preheat your oven to 375 degrees F (190 degrees C).
Warm the olive oil in an oven-safe wide skillet. Add the diced onions and garlic then cook, stirring frequently, until fragrant, about 90 seconds. Add salt, paprika, ground black pepper and red pepper flakes, stir, and cook for 30 seconds more until toasted.
Add collard greens to skillet, stirring well to coat with the spices, and continue to cook, stirring frequently, until softened and reduced in size by about half. Add ½ cup of water, stir in well, and quickly cover the pan with a lid. Reduce the heat to medium-low and let steam, covered, for about 5 minutes. Remove the lid and stir well. If needed, continue cooking until desired softness is reached.
In a bowl, combine cooked collard greens, sharp cheddar, and cream cheese. Mix well until all ingredients are evenly distributed.
Take each pork chop and cut a deep pocket into the side (being careful not to cut all the way through). This pocket will hold the stuffing.
Carefully stuff each pork chop with the collard green and cream cheese mixture. Press the edges slightly to close them or use toothpicks if needed to secure the stuffing.
In a small bowl, mix the Creole seasoning, onion powder, garlic powder, black pepper, and smoked paprika. Lightly brush both sides of the pork chop in olive oil. Rub the seasoning mixture generously over both sides of each stuffed pork chop.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the pork chops for about 3 minutes per side until golden brown.
Once seared, transfer the skillet to the preheated oven and bake for 15 minutes until the internal temperature of the pork chops reaches 145–160 degrees F. Allow a 3-minute rest. Serve with your choice of sides.