Stuffed Pork Chops

Name: Stuffed Pork Chops
Prep time: 47 min
Cook time: 47 min
Total time: 47 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams bag baby spinach; 0 teaspoons black pepper; 113 grams capocollo (spicy Italian ham), cut into small dice; 1 egg, lightly beaten; 2 cloves garlic, chopped; 1 teaspoons dried Italian seasoning; 2 Tbsps olive oil; 4 thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total); 113 grams provolone cheese, cut into small dice; 1 teaspoons salt

Stuffed Pork Chops is a gluten free and primal main course. This recipe serves 4. One portion of this dish contains around 46g of protein, 32g of fat, and a total of 479 calories. Head to the store and pick up baby spinach, garlic, salt, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat 1 tablespoon oil in large saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add garlic; cook, stirring occasionally, 1 minute.

Ingredients you will need

Garlic

Add spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning; cook, stirring, just until spinach is wilted, about 2 minutes.

Ingredients you will need

Italian Seasoning

Spinach

Pepper

Salt

Remove the spinach mixture to a medium-size bowl; let cool completely. When cool, add the capocollo, provolone cheese and egg; gently stir to combine completely.

Ingredients you will need

Provolone

Capicola

Spinach

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Pork Chops

Stuffing

Bone

Wrap

Equipment you will use

Toothpicks

To cook and serve: If chops are frozen, thaw in refrigerator overnight.

Preheat oven to 375 degree F.

Equipment you will use

Oven

Heat remaining 1 tablespoon oil in large skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Equipment you will use

Baking Pan

Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

Ingredients you will need

Pepper

Salt

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.

Ingredients you will need

Pork

Equipment you will use

Kitchen Thermometer

Oven

Remove chops to a platter; cover with foil.

Equipment you will use

Aluminum Foil

Let stand 5 to 10 minutes in warm place before serving.

Equipment

Ingredients

Servings:

170grams

bag baby spinach 0teaspoons

black pepper 113grams

capocollo (spicy Italian ham), cut into small dice 1

egg, lightly beaten 2cloves

garlic, chopped 1teaspoons

dried Italian seasoning 2Tbsps

olive oil 4

thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total)113grams

provolone cheese, cut into small dice 1teaspoons

salt

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are my top picks for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.