Spinach Stuffed Pork Chops

Pictures shown are for half the recipe.  Also, I used canned mushrooms this time around and mushroom gravy.  The pork is pork tenderloins but any thick cut pork chops are just fine.

10 oz. frozen chopped spinach

Thaw spinach and squeeze out the excess water between paper towels. Set aside.

This isn’t a very attractive picture but I have found this method works the best for getting all the water out of the spinach.

1 tsp. olive oil

1/2 cup chopped onion

1 tsp. minced garlic, fresh or bottled

3/4 cup chopped mushrooms, fresh or canned

1/2 tsp. bon appetit seasoning

1/8 tsp. pepper

1/8 tsp. nutmeg

Heat oil in a non-stick skillet.  Add chopped onion, gralic, chopped mushrooms, bon appetit seasoning, pepper and nutmeg and saute over medium heat until onions are tender. 

Remove from heat and add this mixture to the spinach and combine.

4 center cut pork chops, at least 1 inch thick

Trim any fat off of the pork chops.  Cut a pocket into each pork chop and stuff with the spinach mixture.  Secure with toothpicks.

2 tsp. olive oil

1 tsp. italian seasoning

dash bon appetit

Heat oil in skillet at medium to medium high heat.  Sprinkle oil with italian seasoning and bon appetit.

Brown chops in hot oil on both sides.

When chops are brown, transfer to a baking dish.

1  1/2 cups fat-free chicken broth

3 T. marsala wine or apple juice

Add chicken broth and wine/apple juice to the skillet.  Stir for a minute to collect any drippings from the pan.

Pour over pork chops.

Cover and bake at 350 degrees for 30 minutes.  Remove cover and bake an additional 5 – 15 minutes or until done.  This additional time depends on the thickness of your chops.  You can check this with a meat thermometer – should read 165 degrees.

Remove chops to serving platter.  Don’t forget to remove the toothpicks!

2 T. dry pork, mushroom  or brown gravy mix – really, any flavor is great.

1/2 cup sliced mushrooms, fresh or canned

Return juices to the skillet, add pork gravy mix and sliced mushrooms.  Simmer until gravy thickens and mushrooms are tender.  Pour over pork chops.

SPINACH STUFFED PORK CHOPS pictured with Oven Roasted Asparagus – recipe in this blog.

 

FULL RECIPE WITHOUT PICTURES –

SPINACH STUFFED PORK CHOPS

10 oz. frozen chopped spinach

Thaw spinach and squeeze out the excess water between paper towels. Set aside.

1 tsp. olive oil

1/2 cup chopped onion

1 tsp. minced garlic, fresh or bottled

3/4 cup chopped mushrooms, fresh or canned

1/2 tsp. bon appetit seasoning

1/8 tsp. pepper

1/8 tsp. nutmeg

Heat oil in a non-stick skillet.  Add chopped onion, garlic, chopped mushrooms, bon appetit seasoning, pepper and nutmeg and saute over medium heat until onions are tender. 

Remove from heat and add this mixture to the spinach and combine.

4 center cut pork chops, at least 1 inch thick

Trim any fat off of the pork chops.  Cut a pocket into each pork chop and stuff with the spinach mixture.  Secure openings with toothpicks.

2 tsp. olive oil

1 tsp. italian seasoning

dash bon appetit

Heat oil in skillet at medium to medium high heat.  Sprinkle oil with italian seasoning and bon appetit

1  1/2 cups fat-free chicken broth

3 T. marsala wine or apple juice

Add chicken broth and wine/apple juice to the skillet.  Stir for a minute to collect any drippings from the pan.  Pour over pork chops.

Cover and bake at 350 degrees for 30 minutes.  Remove cover and bake an additional 5 – 15 minutes or until done.  This additional time depends on the thickness of your chops.  You can check this with a meat thermometer – should read 165 degrees.

Remove chops to serving platter.  Don’t forget to remove the toothpicks!

2 T. dry pork, mushroom  or brown gravy mix – really, any flavor is great.

1/2 cup sliced mushrooms, fresh or canned

Return juices to the skillet, add pork gravy mix and sliced mushrooms.  Simmer until gravy thickens and mushrooms are tender.  Pour over pork chops.