Spinach stuffed pork chops recipe
Spinach Stuffed Pork Chops
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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
- 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
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.
Reference: Spinach stuffed pork chops recipe
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