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Spinach-Stuffed Pork Chops with Thyme and Tomato Sauce

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Servings 4


  • 3 tablespoons ghee divided, or use coconut oil
  • 4 8-oz. boneless top loin pork chops
  • 1/2 cup baby spinach chopped
  • 4 cloves garlic minced and divided
  • 2 teaspoons sea salt divided
  • 1 teaspoon freshly ground black pepper divided
  • 1 small onion chopped
  • 1 medium red bell pepper de-seeded, de-ribbed and chopped
  • 2 tablespoons tomato paste
  • 1/2 cup low sodium chicken broth
  • 1 tablespoon chopped thyme


  • Preheat grill to MEDIUM-HIGH and brush grill grate with 2 tablespoons of the ghee (or coconut oil).
  • Make a slit in the side of each pork chop, forming a pocket.
  • Stuff each pocket with some of the chopped baby spinach and half of the minced garlic then season on both sides with half of the salt and half of the black pepper.
  • Grill stuffed pork chops for 4 to 6 minutes per side or until cooked through; remove from grill to a large serving platter.
  • Melt remaining ghee (or coconut) in a large skillet over medium-high heat; add the onion and remaining garlic and cook until onion has softened.
  • Add bell pepper, remaining salt and remaining black pepper; stir to combine then cook until bell pepper has slightly softened.
  • Add tomato paste, chicken broth and thyme.
  • Simmer mixture for 5 to 7 minutes then remove from heat and pour over pork chops.
  • Serve and enjoy!
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