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Everybody loves the suggestion of sitting down to a delicious home-cooked dish, but with today's hectic routines, it can be more difficult than ever to locate the time to put one with each other. Thankfully, help is around, the Brenda's Stuffed Pork Chops recipe and suggestions in this short article will certainly help you created healthier meals for your family in a surprisingly, short time.
Brenda's Stuffed Pork Chops Recipe
To make Brenda's Stuffed Pork Chops you only need 12 ingredients and 8 steps. Here is how you do that.
Ingredients of Brenda's Stuffed Pork Chops :
You need to prepare olive oil.
You need to prepare garlic, chopped.
Provide (6 ounces) baby spinach.
Provide sliced mushrooms.
You need to prepare pepper.
You need to prepare salt.
Use dried Italian seasoning.
You need Bacon, diced.
Use Grated provolone cheese.
You need to prepare egg, lightly beaten.
Prepare thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total).
Provide onion, chopped.
Brenda's Stuffed Pork Chops instructions :
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..
Since you have actually read Brenda's Stuffed Pork Chops recipe, it is the moment for you to head to the kitchen and prepare some terrific food! Remember, cooking is not a skill that can be one hundred percent right in the beginning. Practice is required for you to understand the art of food preparation.
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