Italian-Inspired Stuffed Pork Chops
Courtesy of National Pork Board
Servings: 4
Prep Time: 10 Min.
Cook Time: 12 Min.
Prep Time: 10 Min.
Cook Time: 12 Min.
What you need:
* 4 6-oz. New York (top loin) pork chops, about 1 1/4-in. thick
* 8 oz. frozen chopped spinach, thawed
* 1/2 c. Parmesan cheese, shredded
* 1/4 c. sun dried tomatoes, oil-packed, julienned, drained and chopped
* 1 Tbsp. fresh oregano, chopped
* 6 cloves garlic, minced
* salt and black pepper
* 8 oz. frozen chopped spinach, thawed
* 1/2 c. Parmesan cheese, shredded
* 1/4 c. sun dried tomatoes, oil-packed, julienned, drained and chopped
* 1 Tbsp. fresh oregano, chopped
* 6 cloves garlic, minced
* salt and black pepper
What to do:
1. Squeeze the liquid out of the spinach. In a medium bowl, combine spinach, cheese, tomatoes, oregano, garlic, and salt and pepper to taste. Cut a pocket into the side of each chop, making the opening as small as possible but the pocket as deep as
possible. Spoon spinach mixture into chops, distributing it evenly within the pockets and securing the opening with a toothpick if necessary.
2. Prepare a grill to medium and lightly oil the grate. Season pork with salt and pepper and grill pork until internal temperature of the pork reaches 145°F, 6 to 8 minutes per side. Remove chops from grill and let rest 3 minutes before serving.
* Adjust the stuffing to suit your tastes and what you have on hand--try different cheeses, like Asiago, pecorino, or Fontina, or
different herbs, like basil, rosemary, or marjoram. It's also nice to add lemon zest.
* Recipe courtesy of Christine Young, From Dates to Diapers
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
possible. Spoon spinach mixture into chops, distributing it evenly within the pockets and securing the opening with a toothpick if necessary.
2. Prepare a grill to medium and lightly oil the grate. Season pork with salt and pepper and grill pork until internal temperature of the pork reaches 145°F, 6 to 8 minutes per side. Remove chops from grill and let rest 3 minutes before serving.
* Adjust the stuffing to suit your tastes and what you have on hand--try different cheeses, like Asiago, pecorino, or Fontina, or
different herbs, like basil, rosemary, or marjoram. It's also nice to add lemon zest.
* Recipe courtesy of Christine Young, From Dates to Diapers
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutritional information:
Calories: 310; Total Fat: 10g; Saturated Fat: 4g; Cholesterol: 120mg; Total Carbs: 6g; Fiber: 1g; Protein: 45g; Sodium: 400mg;