Spinach Stuffed Pork Chops With Balsamic Tomato Chutney Recipes

SPINACH STUFFED PORK CHOPS

Steps:

• 1. Using a sharp knife, cut a pocket into the center of each pork chop. Do not cut completely through the chops. 2. Squeeze as much of the liquid from the thawed spinach as possible. In a mixing bowl, combine the drained spinach, cream cheese, Asiago cheese, sun dried tomatoes, and garlic. 3. Stuff each pork chop evenly with the spinach and cheese filling. Generously season the outside of each pork chop with salt and pepper. 4. Heat 2 Tablespoons of olive oil in a large skillet over medium high heat. Add the pork chops and cook for 4-5 minutes on each side until the pork chops are golden browned and have reached an internal temperature of 145 F when checked with a meat thermometer.

LEEANNE'S SPINACH STUFFED PORK CHOPS

Steps:

• Preheat oven to 425 degrees.
• Spray pan with non-stick cooking spray and saute garlic and onions.
• FILLING: Squeeze spinach to remove as much moisture as possible.
• In a small bowl, combine the spinach, cheese, mayonnaise, onion, garlic, seasoned salt and Italian seasonings.
• Trim chops of visible fat.
• Cut a slit about 3/4 of the way horizontally through the pork chops to form a pocket.
• Fill each chop with 1/4 of the filling.
• Press down on all sides of chops to enclose filling, although some may still show.
• BAKING WITH SAUCE: Place stuffed pork chops in bottom of baking dish.
• Place mushrooms in pan around the pork chops.
• Mix the liquid sauce ingredients together and pour over the chops and mushrooms.
• Cover and bake 20 minutes.
• Reduce heat to 375 degrees.
• Uncover and bake an additional 20 minutes or until piping hot.

GOUDA AND SPINACH STUFFED PORK CHOPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with spinach, and then with cheese.
• Place panko crumbs in a shallow dish. Coat each chop with a thin layer of horseradish, and then roll in crumbs. Arrange chops in prepared baking dish. Sprinkle with Creole seasoning to taste.
• Bake in preheated oven for 45 minutes, or until brown and crispy.

STUFFED PORK CHOPS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
• In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
• Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
• Cover and bake for 30 minutes.
• Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).

PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH

Steps:

• Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute.
• Add the sun-dried tomatoes, spinach, salt, pepper, and thyme.
• Cook until combined, about 2 more minutes.
• Transfer the mixture to a medium bowl.
• Add the goat cheese and the cream cheese.
• Stir to combine and set aside.
• Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing.
• Season the outside of the pork with salt and pepper.
• In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
• Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
• When the pan is hot add the pork.
• Cook until golden and cooked through, about 4 minutes per side.
• Transfer the pork to a side dish and tent with foil to keep warm.
• Add thechicken broth mixture to the skillet over medium-high heat.
• Scrape up the brown bits from the bottom of the pan as the chicken broth simmers.
• Reduce the broth by half to make a light sauce, about 8 minutes.
• Spoon some sauce over the pork before serving.