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  • Spinach stuffed pork chops recipe

Spinach stuffed pork chops recipe

Posted on Jun 12th, 2022
by Matthew
Categories:
  • Recipes


Spinach Stuffed Pork Chops

This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Spinach stuffed pork chops recipe. Read more below.
Spinach stuffed pork chops recipe, recipe Rating: 4.6
Number of votes:101

I was wanting to get creative one day and this was the product. Enjoy! I do have a couple of tips for you. Use a potato peeler for nice shavings of Parmesan. For the ‘pocket’, cut a slit in the side of the chop. Continue cutting the inside until you hit the bone. Then, make the pocket.
Ready in: 1 hour 35 mins

Ingredients

Serves: 2
  • 2 (3/4-1 inch thick) bone-in pork chops
  • 1/2 cup soy sauce
  • salt and pepper to taste
  • Tony Chachere’s(R) seasoning to taste
  • 1/2 teaspoon rubbed sage
  • 1 tablespoon olive oil
  • 1/4 to 1/2 small onion – minced
  • 4-6 cloves garlic – minced
  • 1 bag fresh spinach
  • fresh shaved Parmesan
  • hot sauce to taste

Preparation method

Prep: 1 hour | Cook: 35 mins

1. Cut a ‘pocket’ into the pork chops.
2. Marinate the chops with soy sauce, salt, pepper, Tony’s, and sage for 30 minutes.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Heat oil oil in cast iron skillet over medium heat. Add onion and garlic, saute. Add spinach and let wilt. Stir occasionally.
5. Shove a few pieces of Parmesan into pocket. Fill the pocket with spinach mixture. Place a few more Parmesan slices in the pocket and on top of the chop. Place chops in the cast iron skillet. Season with hot sauce.
6. Bake in preheated oven at 400 for 35 minutes or until done. Let rest 5 minutes.

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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    Sage is the winner. I always love to add it to slow roasted food, it gives it an excellent twist…

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