Monday, May 27, 2013

Swiss & Spinach Stuffed Pork Chops

Stuffed Pork Chops
You probably looked at the picture above and thought that wasn't a pork chop since it looks more like a clam on steroids. But, if you look close it's a chop that has been butterflied part way through and stuffed with a mixture of spinach, Swiss cheese, bread crumbs and some seasonings. The toothpicks are there to help close the slit so that the stuffin' doesn't spill out during the cooking process. There are hundreds, if not thousands, of pork chop recipes out there and I thought, "Why not stuff 'em?" A trip around the pantry and refrigerator and here is what I came up with. 

Ingredients
3 Thick Cut boneless pork chops
1/2 bag of frozen spinach, thawed
2 cloves garlic, chopped
2 oz shredded Swiss cheese
1/2 cup dry bread crumbs
1/2 cup dry white wine
salt and pepper to taste
poultry seasoning to taste
For complete nutrition information, click the Magic button
Directions
In a large skillet, cook the spinach and garlic until fragrant. 
Stuffed Pork Chops
Add the Swiss and bread crumbs and cook until the cheese just starts to melt. 
Stuffed Pork Chops
Cut a pocket into each pork chop by slitting the side and cutting though the meat but not all the way through to the other side. Now you have a nice pocket to stuff the spinach mix into. Divide the spinach mix into thirds and stuff each pork chop tightly. As I did this, I realized my chops are now huge. So my three serving dish is now six since I'm cutting each in half. 

To seal the opening shut, you can use either toothpicks or wrap them with cooking twine. Either one will work. 

Place the pork chops in a baking dish with the wine on the bottom. While cooking, the flavor of the wine will enhance the flavor of the chop. Sprinkle the salt, pepper and poultry seasoning on top of the chop. 
Stuffed Pork Chops
Cook the pork chops at 350 for 30 minutes. Check the pork to make sure it's done all the way through by using a food thermometer. 
Stuffed Pork Chops


Stuffed Pork Chops
Once done, cut them in half (since they are HUGE) and serve with your favorite side dish. We had corn on the cob and couscous. Because we cooked them in wine, they came out so flavorful and moist. And, since we had extra, they made great leftovers for the next day's lunch and heated through well without drying out. This recipe for pork is in my culinary rotation now. 
Stuffed Pork Chops
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