Let it cool down.Ĭombine the spinach with cream cheese and parmesan cheese, then season with salt and pepper. Add the spinach and cook for 2 more minutes. In a small skillet, heat the olive oil on LOW and cook the red onion slices until soft. Squeeze all excess liquid from the frozen spinach then chop it roughly. Slice a pocket in each pork chop for the filling. Season the pork chops on both sides with paprika powder, garlic powder, salt, and pepper. Very easy ingredients - mostly spices - that you probably already have in your pantry. Garlic helps to reduce cholesterol levels and boosts your immune system.Pork chops offer important nutrients like protein and iron that support everyday body functions.Spinach reduces blood sugar and keeps your body relaxed.Use the spinach cream cheese filling as a dip for the pork chops.This recipe is a great way of turning what might have become a boring dinner and making it something special. Pork Chop Night will never be the same.The creamy and savory spinach filling is packed with lots of flavor and pairs perfectly with the pork.This recipe is the perfect comfort meal but with a healthy punch.Give this a try and you may just find yourself dedicating not just a night to pork chops but an entire weekend! Why You Will LOVE This Recipe The creaminess of the, well… cream cheese, and the slightly acidic taste of the spinach pair so well together it’s no wonder the two are called upon to stuff many a meat (chicken and meatloaf being 2 that stand out for me). For this recipe, I’ve been something of a traditionalist and opted for a spinach and cream cheese mix but that’s not to say this stuffing ALSO lacks that ever-elusive luster. What’s more, you can stuff them with whichever ingredients you want. Then I made a discovery that would revolutionize pork chop consumption FOREVER: Compared to other meats (and other ways to consume pork, like bacon and sausage), a pork chop lacked the luster I require if I’m going to dedicate an ENTIRE night to it. The concept of Pork Chop Night - despite being the highlight of Homer Simpson’s week - was foreign to me. Serving Suggestions for Stuffed Pork Chops.Sheet Pan Baked Dijon Chicken and Potatoes combine savory chicken pieces with potatoes to make an easy weeknight meal. The perfect mushroom gravy recipe for your steak or any other meat you choose.Ĭornish hens with French herb roasting rub and stuffing make a simple and satisfying autumn dinner. Stuffins are muffin sized individual stuffing or dressing with a few tasty extras. You Might Also Like: Easy Beer Marinated Skillet ChopsĪn easy beer marinade for pork chops gives them tons of flavor for a quick and simple weeknight meal. Otherwise it is great with mashed, gravy, and something like baby peas. When I don’t make mashed potatoes or noodles I like it with a drizzle of balsamic vinegar and extra veggies. Whether you serve it with or without gravy is up to you. Then pack the stuffing in there and bake them in a pan. It is pretty easy to know how to cut these- take a sharp knife and run it into the chop all the way back to the bone and make a pocket. The stuffing in this recipe is basically a version of that, with just enough to tuck into two nice thick chops. I learned to make stuffing from her early on, and it was one of my tasks the night before Thanksgiving, tearing up bread pieces, and when I was old enough to handle a knife, chopping celery and onions. Other times of year she was fond of the pan fried chops. My mom used to make pork chops baked on top of an oblong pan of stuffing about once per week each autumn. One of the things that goes with pork is stuffing. And I also grabbed a pack of thick bone-in chops at Aldi. Lately I have been getting great deals on pork for the summer months. By the time October gets here and the leaves begin to turn those lovely Autumn colors, my mind is wandering further afield toward heartwarming homestyle meals such as meat loaf and mashed or chicken and stuffing (with nods to November), but still…pork. Many food fests in Ohio celebrate pork then. The seasonality of that is usually in late August and carries on right into September. Most times I will serve it with sauerkraut. My recipe of the day is for baked stuffed pork chops, enjoyed either with gravy or without. Baked Stuffed Pork Chops are filled with a savory bread stuffing (or dressing) for a hearty homestyle entrée.īaked Stuffed Pork Chops By Sue Lau | Palatable Pastime Jump to Recipe
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