Shelly's Recipe

PORK CHOP STUFFED WITH SPINACH, PINE NUTS AND MOZZARELLA

Category: Pork - Chops and Steaks

4 (6 to 10 oz) pork chops
8 oz fresh spinach, sauteed, chilled, drained well, and chopped (should make 1 cup)
1 cup grated mozzarella
1/3 cup pine nuts, toasted
2 oz finely chopped prosciutto
Salt and freshly ground pepper to taste
6 tbsp peanut oil
2 tbsp butter, melted
Sliced sautéed mushrooms, for garnish

Preheat oven to 450. Using a sharp knife, make a short, deep slit in one side of each chop, almost cutting through to other side. Then work knife from side to side to create a pocket, trying not to widen initial cut too much.

In a mixing bowl combine spinach, mozzarella, pine nuts, prosciutto, and small amount of pepper. Stuff chops with mixture until plump. Season exterior with salt and pepper.

Heat a large skillet over high heat, add peanut oil, and sear chops on both sides until dark brown. Place on a baking sheet in oven and cook approximately 14 to 15 minutes or until a meat thermometer inserted in chop registers 160°.

To serve, place a chop on each plate, drizzle with melted butter, and garnish with sautéed mushrooms.

Serves 4