Brenda's Stuffed Pork Chops
Brenda's Stuffed Pork Chops

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, brenda's stuffed pork chops. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Brenda's Stuffed Pork Chops is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Brenda's Stuffed Pork Chops is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook brenda's stuffed pork chops using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Brenda's Stuffed Pork Chops:
  1. Get 2 tbsp olive oil
  2. Get 2 clove garlic, chopped
  3. Take 1 packages (6 ounces) baby spinach
  4. Take 1 packages sliced mushrooms
  5. Make ready 1/4 tsp pepper
  6. Prepare 1/2 tsp salt
  7. Prepare 1/2 tsp dried Italian seasoning
  8. Prepare 1/4 lb Bacon, diced
  9. Make ready 1/4 lb Grated provolone cheese
  10. Prepare 1 egg, lightly beaten
  11. Make ready 4 thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total)
  12. Make ready 1 small onion, chopped
Instructions to make Brenda's Stuffed Pork Chops:
  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. Heat 1 tablespoon oil in large skillet. Add chops; cook 2 minutes per side or until browned.
  6. 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.
  7. 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
  8. NOTE: You could also use chopped prosciutto. I also didn't have provolone so I used Monterrey jack.

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