Post by Carolyn on Feb 23, 2004 23:29:04 GMT -5
Cooking4max
Unregistered User
(11/4/03 2:36 pm)
Reply Stuffed Pork Chops a New Recipe
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I saw this on the food network and I am making them for dinner tonight. My kitchen smells wonderful...
Stuffed Pork Chops
2 tablespoons olive oil
2 cloves garlic, chopped
1 bag (6 ounces) baby spinach
1 bunch green onion chopped (optional) I added this to mine..
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried Italian seasoning
1/4 pound capocollo (spicy Italian ham), cut into small dice
1/4 pound provolone cheese, cut into small dice
1 egg, lightly beaten
4 thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total)
Heat 1 tablespoon oil in large saucepan over medium heat. Add garlic; cook, stirring occasionally, 1 minute. Add spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning; cook, stirring, just until spinach is wilted, about 2 minutes. Remove the spinach mixture to a medium-size bowl; let cool completely. When cool, add the capocollo, provolone cheese and egg; gently stir to combine completely.
Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book. Stuff each chop with 1/4 of the stuffing. (If freezing, wrap each chop tightly in freezer wrap, without toothpicks; freeze up to 1 month.) Secure chops with toothpicks.
To cook and serve: If chops are frozen, thaw in refrigerator overnight.
Preheat oven to 375 degree F.
Heat remaining 1 tablespoon oil in large skillet. Add chops; cook 2 minutes per side or until browned. Place chops in single layer in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake the chops in the oven for 15 minutes or until the internal temperature registers 155 degrees on an instant-read thermometer when inserted in the pork. Remove chops to a platter; cover with foil. Let stand 5 to 10 minutes in warm place before serving.
Cooking4max
Admin: Board Mommy
Posts: 9910
(11/4/03 7:46 pm)
Reply Re: Stuffed Pork Chops a New Recipe
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These were fantastic, you have to try them soon. But I baked them for around 45 min instead of 15, they weren't nearly done in that amount of time...
msumom
Registered User
Posts: 2303
(11/4/03 7:59 pm)
Reply Re: Stuffed Pork Chops a New Recipe
--------------------------------------------------------------------------------
Thanks, I'm printing this was now.
Cooking4max
Admin: Board Mommy
Posts: 9914
(11/4/03 8:44 pm)
Reply Re: Stuffed Pork Chops a New Recipe
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I just noticed that I did not list the Portabello mushroom I chopped and added. One cap for this amount, but I tripled the amount so I could share with neighbors. We kinda do that when we fix a new recipe. Make enough for both couples. LOL
gravlax
Keeper of the Cats..... fwb
Posts: 7747
(11/4/03 10:06 pm)
Reply Re: Stuffed Pork Chops a New Recipe
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Now this sounds really interesting!
I'm going to have to try these on my aunt and uncle!
Thanks Dena!
...and life goes on...
Cooking4max
Admin: Board Mommy
Posts: 9931
(11/5/03 1:16 pm)
Reply Re: Stuffed Pork Chops a New Recipe
--------------------------------------------------------------------------------
Your very welcome. I might even try this on flattened Chicken breasts next time and then roll up the filling and bake them.
Unregistered User
(11/4/03 2:36 pm)
Reply Stuffed Pork Chops a New Recipe
--------------------------------------------------------------------------------
I saw this on the food network and I am making them for dinner tonight. My kitchen smells wonderful...
Stuffed Pork Chops
2 tablespoons olive oil
2 cloves garlic, chopped
1 bag (6 ounces) baby spinach
1 bunch green onion chopped (optional) I added this to mine..
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried Italian seasoning
1/4 pound capocollo (spicy Italian ham), cut into small dice
1/4 pound provolone cheese, cut into small dice
1 egg, lightly beaten
4 thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total)
Heat 1 tablespoon oil in large saucepan over medium heat. Add garlic; cook, stirring occasionally, 1 minute. Add spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning; cook, stirring, just until spinach is wilted, about 2 minutes. Remove the spinach mixture to a medium-size bowl; let cool completely. When cool, add the capocollo, provolone cheese and egg; gently stir to combine completely.
Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book. Stuff each chop with 1/4 of the stuffing. (If freezing, wrap each chop tightly in freezer wrap, without toothpicks; freeze up to 1 month.) Secure chops with toothpicks.
To cook and serve: If chops are frozen, thaw in refrigerator overnight.
Preheat oven to 375 degree F.
Heat remaining 1 tablespoon oil in large skillet. Add chops; cook 2 minutes per side or until browned. Place chops in single layer in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake the chops in the oven for 15 minutes or until the internal temperature registers 155 degrees on an instant-read thermometer when inserted in the pork. Remove chops to a platter; cover with foil. Let stand 5 to 10 minutes in warm place before serving.
Cooking4max
Admin: Board Mommy
Posts: 9910
(11/4/03 7:46 pm)
Reply Re: Stuffed Pork Chops a New Recipe
--------------------------------------------------------------------------------
These were fantastic, you have to try them soon. But I baked them for around 45 min instead of 15, they weren't nearly done in that amount of time...
msumom
Registered User
Posts: 2303
(11/4/03 7:59 pm)
Reply Re: Stuffed Pork Chops a New Recipe
--------------------------------------------------------------------------------
Thanks, I'm printing this was now.
Cooking4max
Admin: Board Mommy
Posts: 9914
(11/4/03 8:44 pm)
Reply Re: Stuffed Pork Chops a New Recipe
--------------------------------------------------------------------------------
I just noticed that I did not list the Portabello mushroom I chopped and added. One cap for this amount, but I tripled the amount so I could share with neighbors. We kinda do that when we fix a new recipe. Make enough for both couples. LOL
gravlax
Keeper of the Cats..... fwb
Posts: 7747
(11/4/03 10:06 pm)
Reply Re: Stuffed Pork Chops a New Recipe
--------------------------------------------------------------------------------
Now this sounds really interesting!
I'm going to have to try these on my aunt and uncle!
Thanks Dena!
...and life goes on...
Cooking4max
Admin: Board Mommy
Posts: 9931
(11/5/03 1:16 pm)
Reply Re: Stuffed Pork Chops a New Recipe
--------------------------------------------------------------------------------
Your very welcome. I might even try this on flattened Chicken breasts next time and then roll up the filling and bake them.