Brenda's Stuffed Pork Chops.
You can have Brenda's Stuffed Pork Chops using 12 ingredients and 8 steps. Here is how you cook it.
Ingredients of Brenda's Stuffed Pork Chops
- 🢂 2 tbsp of olive oil.
- 🢂 2 clove of garlic, chopped.
- 🢂 1 packages of (6 ounces) baby spinach.
- 🢂 1 packages of sliced mushrooms.
- 🢂 1/4 tsp of pepper.
- 🢂 1/2 tsp of salt.
- 🢂 1/2 tsp of dried Italian seasoning.
- 🢂 1/4 lb of Bacon, diced.
- 🢂 1/4 lb of Grated provolone cheese.
- 🢂 1 of egg, lightly beaten.
- 🢂 4 of thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total).
- 🢂 1 small of onion, chopped.
instructions 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..
