SPINACH STUFFED PORK CHOPS
SPINACH STUFFED PORK CHOPS
Succulent, boneless, and stuffed with creamed spinach with sundried tomatoes. Seared first, then finished in the oven for a golden crust.
Servings: 6
Ingredients
PORK CHOPS
- 2 lbs boneless pork chops
- 1 tsp onion powder
- 1 tsp mild paprika
- Sel Magique Salt & Pepper Blend
SPINACH FILLING
- 6 oz frozen spinach, thawed
- 8 oz cream cheese, block style, room temp
- 1/2 cup sun dried tomatoes, packed in oil, drained & chopped
- 1/4 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese, freshly grated
- 1 1/2 tbs Herbes de Provence
- 1 tbs garlic, minced
- Sel Magique Salt & Pepper Blend
Instructions
- Preheat oven to 400 degrees f
- Season both sides of each pork chop with the onion powder, paprika, and a dash of Magique. Slice a pocket into each chop about 3/4 quarter of the way through, being careful not to cut all the way.
- For the filling, squeeze and discard excess liquid out of the spinach. In a medium-sized bowl, combine the spinach, cream cheese, sun dried tomatoes, mozzarella, parmesan, herbs and garlic; mix well to combine.
- Fill pork 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon; seal with toothpicks.
- Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear chops in batches until golden on both sides (about 3 minutes per side) until golden.
- Transfer chops to HOT oven and bake for 10-12 minutes, or until no longer pink in the centre. (Internal temperature of 150°F or 65°C with an instant-read thermometer inserted into the thickest part of a pork chop.)
- Let pork chops rest for 5 minutes. Garnish with parsley and serve with Magique on the table, if desired. Enjoy!
March 11, 2022
COMPLETE YOUR RECIPE
Related Articles
Subscribe
0 Comments