We love pork chops around here…well, we love all things pork around here.
It is the other white meat you know…
You want to know what I love even more than pork chops?
Pork chops stuffed with bread, veggies, and cheese!
So when I saw my girl over at Kitchen Belleicious make some beautiful looking stuffed pork chops I hurried on over to check out her dish. Hers was great and made with pumpernickel bread, romano cheese and nuts!
You all know that I suffer from a nasty case of recipe OCD so I switched things up with some corn bread and spinach.
Go have a looksie at both dishes.
You’ll be glad you did!
Stuffed Pork Chops
4 center cut pork chops
2 large corn muffins, crumbled
1 small onion chopped
1 1/2 cups baby spinach
3 garlic cloves, minced
1/4 cup toasted pecans
2 T olive oil
1/4 cup parmesan cheese, grated
1/4 cup mozzarella cheese, shredded
2 T balsamic vinegar
1/2 t garlic powder
1/2 t paprika
1/2 t onion powder
1 can stout beer
1/2 cup worcestershire sauce
Serves: 4 Prep Time: 20 minutes (plus 4 hours for marinating) Cook time: 25 minutes
Season both sides of your pork chops with S&P, garlic powder, paprika and onion powder. Place them in a resealable bag with your beer and worcestershire sauce. Seal the bag, place in the fridge and allow to marinate for at least 4 hours.
Preheat your oven to 375 degrees. Heat the olive oil in a medium saucepan over medium heat. Saute the onions until soft, about 10 minutes. Add your garlic and cook for another minute. Next toss in your spinach and let in wilt slightly, another minute or so. Season with S&P. Next toss in your nuts, corn muffins, and sprinkle in your balsamic vinegar. Cook on low for 3 minutes then add in your cheese and mix well. Remove from heat and set aside.
Remove your pork chops from the marinade. Working on the side farthest from the bone cut a large horizontal pocket into each chop. Inside each pocket fill with an equal amount of stuffing. Continue with remaining chops then lay them into a greased baking dish.
Bake at 375 for 20-25 minutes.