Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, brenda's stuffed pork chops. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Brenda's Stuffed Pork Chops is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Brenda's Stuffed Pork Chops is something that I’ve loved my whole life.
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To begin with this recipe, we have to first prepare a few components. You can cook brenda's stuffed pork chops using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Brenda's Stuffed Pork Chops:
- Get 2 tbsp olive oil
- Get 2 clove garlic, chopped
- Prepare 1 packages (6 ounces) baby spinach
- Make ready 1 packages sliced mushrooms
- Prepare 1/4 tsp pepper
- Take 1/2 tsp salt
- Get 1/2 tsp dried Italian seasoning
- Get 1/4 lb Bacon, diced
- Take 1/4 lb Grated provolone cheese
- Take 1 egg, lightly beaten
- Make ready 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
There's also plenty of surface area and fat to facilitate the perfect sear and adequate brining. Cut a pocket in each chop by slicing almost to the bone. Arrange the remaining stuffing around the pork chops. At this temperature there will be a blush of pink in the pork which means they will be nice and juicy!
Instructions 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.
Arrange the remaining stuffing around the pork chops. At this temperature there will be a blush of pink in the pork which means they will be nice and juicy! Remove pork chops from bowl, reserving liquid and seasonings. Stuff each pork chop with stuffing and close pocket using a toothpick. Look for chops that are already secured with twine or toothpicks that prevent the.
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