![]() ![]() Transfer the stuffed pork chops to a baking tray and bake in the preheated oven for 10 minutes until cooked. Heat the olive oil in a skillet on HIGH, then sear the pork chops for 2 minutes on each side. Now, fill each pork chop with the spinach-cream cheese mixture and seal it with toothpicks. Let it cool down.Ĭombine the spinach with cream cheese and parmesan cheese, then season with salt and pepper. Add the spinach and cook for 2 more minutes. In a small skillet, heat the olive oil on LOW and cook the red onion slices until soft. Squeeze all excess liquid from the frozen spinach then chop it roughly. Slice a pocket in each pork chop for the filling. Season the pork chops on both sides with paprika powder, garlic powder, salt, and pepper. Very easy ingredients - mostly spices - that you probably already have in your pantry. Garlic helps to reduce cholesterol levels and boosts your immune system.Pork chops offer important nutrients like protein and iron that support everyday body functions.Spinach reduces blood sugar and keeps your body relaxed.Use the spinach cream cheese filling as a dip for the pork chops.This recipe is a great way of turning what might have become a boring dinner and making it something special. Pork Chop Night will never be the same.The creamy and savory spinach filling is packed with lots of flavor and pairs perfectly with the pork.This recipe is the perfect comfort meal but with a healthy punch.Give this a try and you may just find yourself dedicating not just a night to pork chops but an entire weekend! Why You Will LOVE This Recipe The creaminess of the, well… cream cheese, and the slightly acidic taste of the spinach pair so well together it’s no wonder the two are called upon to stuff many a meat (chicken and meatloaf being 2 that stand out for me). For this recipe, I’ve been something of a traditionalist and opted for a spinach and cream cheese mix but that’s not to say this stuffing ALSO lacks that ever-elusive luster. What’s more, you can stuff them with whichever ingredients you want. Then I made a discovery that would revolutionize pork chop consumption FOREVER: Compared to other meats (and other ways to consume pork, like bacon and sausage), a pork chop lacked the luster I require if I’m going to dedicate an ENTIRE night to it. The concept of Pork Chop Night - despite being the highlight of Homer Simpson’s week - was foreign to me. Serving Suggestions for Stuffed Pork Chops.Sauvignon Blanc makes a nice pairing for this dish. Garnish with the parsley and the remaining pancetta and serve immediately. ![]() Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt. Deglaze the pan with the stock and scrape any bits from the bottom. Remove and lightly tent with foil.įor the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Place on a baking pan fitted with a wire rack and place into the oven. Hold gently with tongs and cook the edges as well. In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Add the eggs to a second shallow bowl and beat.ĭredge the chops through the egg, then lay in the breading and press to adhere. Reserve any remaining filling for the sauce.įor the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Stuff with the cooled filling and secure the opening with toothpicks. Remove the chops from the brine and pat dry. Remove to a plate to cool, spreading out evenly. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Remove to a paper towel-lined plate, leaving the fat in the pan. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.įor the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. ![]()
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