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Before you jump to Brenda's Stuffed Pork Chops recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.
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We hope you got benefit from reading it, now let’s go back to brenda's stuffed pork chops recipe. To make brenda's stuffed pork chops you only need 12 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Brenda's Stuffed Pork Chops:
- You need 2 tbsp olive oil
- Take 2 clove garlic, chopped
- Provide 1 packages (6 ounces) baby spinach
- Prepare 1 packages sliced mushrooms
- Get 1/4 tsp pepper
- Get 1/2 tsp salt
- You need 1/2 tsp dried Italian seasoning
- Take 1/4 lb Bacon, diced
- Provide 1/4 lb Grated provolone cheese
- Get 1 egg, lightly beaten
- You need 4 thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total)
- Prepare 1 small onion, chopped
Steps to make Brenda's Stuffed Pork Chops:
- Preheat oven to 375°F.
- Cook bacon over medium heat till almost crisp. Add onion and cook till soft. Add garlic; cook, stirring occasionally, 1 minute. Add spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning; cook, stirring, just until spinach is wilted, about 2 minutes.
- Remove the spinach mixture to a medium-size bowl; let cool completely. When cool, add the provolone cheese and egg; gently stir to combine completely.
- Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book. Stuff each chop with 1/4 of the stuffing. (If freezing, wrap each chop tightly in freezer wrap, without toothpicks; freeze up to 1 month.) Secure chops with toothpicks.
- Heat 1 tablespoon oil in large skillet. Add chops; cook 2 minutes per side or until browned.
- Place chops in single layer in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Bake the chops in the oven for 15 minutes or until the internal temperature registers 155°F on an instant-read thermometer when inserted in the pork. Remove chops to a platter; cover with foil. Let stand 5 to 10 minutes in warm place before serving
- NOTE: You could also use chopped prosciutto. I also didn't have provolone so I used Monterrey jack.
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