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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
1/4 cup olive oil, divided
1 (8 oz) pkg sliced baby portobello mushrooms
1 cup chopped onion
1 tbsp minced garlic
1 1/2 tsp salt, divided
1 tsp ground black pepper, divided
1 (6 oz) bag fresh baby spinach
1 cup shredded Gouda cheese
1 cup panko
8 boneless thick-cut pork chops
1 tsp garlic powder
Preheat oven to 400. Line rimmed baking sheet with heavy duty aluminum foil.
In a skillet, heat 2 tbsp olive oil over medium heat. Add mushrooms, onion, garlic, and 1/2 tsp each salt and pepper; cook, stirring occasionally, for 10 minutes. Add spinach; cook, stirring constantly, for 1-2 minutes or until spinach is wilted. Remove from heat, and let cool for 10 minutes. Remove from heat, and let cool for 10 minutes. Add cheese and bread crumbs, stirring well.
Cut a horizontal slit into one side of each pork chop to form a pocket about half way through. Spoon mushroom mixture into pork chops. Sprinkle outside of pork chops with garlic powder, remaining 1 tsp salt and 1/2 tsp pepper.
In a large skillet, heat remaining 2 tbsp olive oil over medium-high heat. Cook pork chops, in batches if necessary, for 2 minutes per side or until browned. Place pork chops on prepared pan.
Bake for 10-15 minutes or until meat thermometer inserted in center registers 145 or desired degree doneness.
Serves 8
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STUFFED PORK CHOPS
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
1/4 cup olive oil, divided
1 (8 oz) pkg sliced baby portobello mushrooms
1 cup chopped onion
1 tbsp minced garlic
1 1/2 tsp salt, divided
1 tsp ground black pepper, divided
1 (6 oz) bag fresh baby spinach
1 cup shredded Gouda cheese
1 cup panko
8 boneless thick-cut pork chops
1 tsp garlic powder
Preheat oven to 400. Line rimmed baking sheet with heavy duty aluminum foil.
In a skillet, heat 2 tbsp olive oil over medium heat. Add mushrooms, onion, garlic, and 1/2 tsp each salt and pepper; cook, stirring occasionally, for 10 minutes. Add spinach; cook, stirring constantly, for 1-2 minutes or until spinach is wilted. Remove from heat, and let cool for 10 minutes. Remove from heat, and let cool for 10 minutes. Add cheese and bread crumbs, stirring well.
Cut a horizontal slit into one side of each pork chop to form a pocket about half way through. Spoon mushroom mixture into pork chops. Sprinkle outside of pork chops with garlic powder, remaining 1 tsp salt and 1/2 tsp pepper.
In a large skillet, heat remaining 2 tbsp olive oil over medium-high heat. Cook pork chops, in batches if necessary, for 2 minutes per side or until browned. Place pork chops on prepared pan.
Bake for 10-15 minutes or until meat thermometer inserted in center registers 145 or desired degree doneness.
Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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