Stuffed Pork Chops

  1. Heat 1 tablespoon oil in large saucepan over medium heat.
  2. Add garlic; cook, stirring occasionally, 1 minute.
  3. Add spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning; cook, stirring, just until spinach is wilted, about 2 minutes.
  4. Remove the spinach mixture to a medium-size bowl; let cool completely.
  5. When cool, add the capocollo, provolone cheese and egg; gently stir to combine completely.
  6. Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book.
  7. Stuff each chop with 1/4 of the stuffing.
  8. (If freezing, wrap each chop tightly in freezer wrap, without toothpicks; freeze up to 1 month.)
  9. Secure chops with toothpicks.
  10. To cook and serve: If chops are frozen, thaw in refrigerator overnight.
  11. Preheat oven to 375 degree F.
  12. Heat remaining 1 tablespoon oil in large skillet.
  13. Add chops; cook 2 minutes per side or until browned.
  14. Place chops in single layer in a baking dish just large enough to hold them.
  15. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
  16. Bake the chops in the oven for 15 minutes or until the internal temperature registers 155 degrees on an instant-read thermometer when inserted in the pork.
  17. Remove chops to a platter; cover with foil.
  18. Let stand 5 to 10 minutes in warm place before serving.

olive oil, garlic, baby spinach, salt, black pepper, italian seasoning, capocollo, provolone cheese, egg, pork chops

Taken from www.foodnetwork.com/recipes/stuffed-pork-chops-recipe1.html (may not work)

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