Stuffed Pork Chops
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
46
Spice
39
Sweetness
47
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
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