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Before you jump to Brenda's Stuffed Pork Chops recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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Obviously, it’s easy to start integrating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to brenda's stuffed pork chops recipe. You can have brenda's stuffed pork chops using 12 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Brenda's Stuffed Pork Chops:
- Get olive oil
- Get garlic, chopped
- Use (6 ounces) baby spinach
- Take sliced mushrooms
- Prepare pepper
- Take salt
- Prepare dried Italian seasoning
- Prepare Bacon, diced
- You need Grated provolone cheese
- Take egg, lightly beaten
- Prepare thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total)
- Prepare onion, chopped
Instructions to make Brenda's Stuffed Pork Chops:
- Preheat oven to 375°F.
- Cook bacon over medium heat till almost crisp. Add onion and cook till soft. 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 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.
- Heat 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°F 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
- NOTE: You could also use chopped prosciutto. I also didn't have provolone so I used Monterrey jack.
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