SPINACH-AND-MUSHROOM-STUFFED PORK CHOPS
Pork chops are stuffed with a spinach, mushroom, tart cherry, and Parmesan mixture, then browned in butter and baked for a delicious dinner that's perfect for a special occasion.
Provided by Allrecipes Member
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F. For stuffing, melt the 1 tablespoon butter over medium heat in an extra-large skillet. Cook onion, garlic, and mushrooms in hot butter for 5 to 7 minutes or until onion is tender and most of the liquid is evaporated. Add spinach, thyme, the 1/2 teaspoon salt, and the 1/8 teaspoon pepper to skillet; cook for 2 minutes or just until spinach is wilted. Stir in cherries and Parmesan cheese.
- Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone on the opposite side. Divide stuffing among pockets in chops. If necessary, secure the openings with wooden toothpicks. Sprinkle chops with additional salt and pepper.
- Melt the 2 tablespoons butter over medium heat in the same skillet. Cook chops in hot butter for 4 minutes or until browned, turning once.
- Place chops in a single layer in a baking dish just large enough to hold chops. Bake, uncovered, for 30 to 40 minutes or until juices run clear and chops register 145 degrees F on a meat thermometer.
- [Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox® Disinfecting Wipes*.]
Nutrition Facts : Calories 359.3 calories, Carbohydrate 18.2 g, Cholesterol 107.4 mg, Fat 19.5 g, Fiber 3.2 g, Protein 31.6 g, SaturatedFat 9.6 g, Sodium 555.4 mg, Sugar 1.8 g
STUFFED PORK CHOPS WITH RICOTTA AND SPINACH
This is an amazing recipe. Very very tasty with a sliced fennel sauce. I reccomend it for a special dinner at home. This recipe is from chef G. Garvin. I highly reccomend it.
Provided by Rev.CCJ
Categories Spinach
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- In a sauté pan melt better and 1 tablespoon of oil over medium-high heath. Add 2 tablespoons each of garlic and shallot, sauté until soft. Toss in the spinach; cook until wilted. Remove from pan to bowl and let cool.
- Finely chop spinach; return to bowl. Add 1 teaspoon of salt and pepper, the remaining garlic and shallot, and the Parmesan and ricotta cheeses. Mix well.
- Season chops on both sides with remaining salt and pepper: pat seasonings into meat. In a sauté pan heath 1/4 cup of the oil over medium-high heat. Brown chops on both sides in hot oil until golden brown. Remove from pan. Lay chops on their bone sides and cut down the middle of the meat side. Open chops and stuff with spinach mixture. Close chops, use toothpicks to hold both sides together. Tuck spinach back in with a fork if necessary.
- Coat a baking sheet with the remaining 2 tablespoons of olive oil. Place chops on prepared backing sheet. Back for 25 to 30 minutes or until cooked well.
Nutrition Facts : Calories 572.8, Fat 47.9, SaturatedFat 14.3, Cholesterol 103.7, Sodium 1430.8, Carbohydrate 7, Fiber 2.8, Sugar 0.6, Protein 30.4
GOUDA AND SPINACH STUFFED PORK CHOPS
This turned out absolutely delicious! It's become a much requested dinner - and is fairly easy to make!
Provided by moonshine7015
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with cooking spray.
- Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with spinach, and then with cheese.
- Place panko crumbs in a shallow dish. Coat each chop with a thin layer of horseradish, and then roll in crumbs. Arrange chops in prepared baking dish. Sprinkle with Creole seasoning to taste.
- Bake in preheated oven for 45 minutes, or until brown and crispy.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 23.8 g, Cholesterol 119.2 mg, Fat 25.5 g, Fiber 2.1 g, Protein 38.8 g, SaturatedFat 12.8 g, Sodium 857.9 mg, Sugar 2 g
SPINACH-STUFFED PORK ROAST
"This beautiful, moist pork roast is my family's favorite special-occasion entree," relates Lila Crowley of Jefferson, Iowa. "After it's assembled, just put it in the oven and forget about it."
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a skillet, saute mushrooms and onion in oil until tender. Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage. untie pork roast and separate the loins. Spread stuffing over one loin to within 1 in. of the edges. Top with the remaining loin; retie securely with heavy string. Place in an ungreased shallow baking pan. , Bake, uncovered, at 325° for 2-1/2 hours or until a thermometer reads 160°-170°. Let stand for 15 minutes before slicing.
Nutrition Facts : Calories 322 calories, Fat 12g fat (4g saturated fat), Cholesterol 113mg cholesterol, Sodium 269mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 45g protein.
PORK CHOPS WITH SAVORY MUSHROOM STUFFING
Make and share this Pork Chops With Savory Mushroom Stuffing recipe from Food.com.
Provided by figaro8895
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For stuffing, in a large skillet, heat oil over medium heat. Add green onion and cook for 1 minute. Stir in mushrooms, rosemary, salt, and pepper. Cook and stir for 2 to 3 minutes more or until mushrooms are tender. Remove from heat.
- Trim fat from chops. make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets in chops. If necessary, secure with wooden toothpicks.
- Brush chops with Worcestershire sauce. Season chops lightly with additional salt and pepper. Grill chops on the rack of an uncovered grill directly over medium heat about 20 minutes or until juices run clear, turning once halfway through cooking. To serve, remove toothpicks.
Nutrition Facts : Calories 323.7, Fat 15.3, SaturatedFat 4.9, Cholesterol 124, Sodium 192.9, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 41.8
MUSHROOM-STUFFED PORK CHOPS
Tired of plain pork chops? Try this chop recipe with a ginger jelly glaze and a hearty mushroom and spinach stuffing. From Recipe.com
Provided by Gagoo
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, soak 8 wooden picks in water for 10 minutes.
- Meanwhile for stuffing, in a saucepan, cook mushrooms and onion in hot butter until onion is tender. Remove from heat. Stir in grated ginger, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Add spinach and bread crumbs, tossing gently to combine.
- Make a pocket in each chop by cutting horizontally from the outside edge almost to the bone. Divide stuffing evenly among pockets in chops. Secure openings with water-soaked wooden picks. Sprinkle chops with salt and pepper.
- To bake stuffed chops, after stuffing and sprinkling chops with salt and pepper, brown in a small amount of oil in a large skillet. Transfer to a baking dish. Bake, uncovered, in a 375°F oven for 35 to 45 minutes or until juices run clear (160°F), brushing with ginger preserves during the last 5 minutes of baking.
- Meanwhile, trim roots and tops of the green onions. In a medium skillet, cook green onions in hot oil for 1 to 3 minutes or until slightly softened. Serve green onions with the chops.
- GRILL DIRECTIONS:.
- In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over pan. Cover and grill for 35 to 40 minutes or until juices run clear (160 degree F), turning once and brushing occasionally with ginger preserves during the last 5 minutes of grilling. Remove wooden picks before serving.
Nutrition Facts : Calories 638.2, Fat 36.8, SaturatedFat 11.7, Cholesterol 178.4, Sodium 367.8, Carbohydrate 20.4, Fiber 1.9, Sugar 11.7, Protein 53.7
STUFFED PORK CHOPS WITH MUSHROOM PAN GRAVY
My husband loves these pork chops and stuffing from Sam Choy, a well known chef in Hawaii. Well, he loves almost every stuffing! He always asks me to double the gravy too.
Provided by lazyme
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- To prepare pork chops for stuffing, make a 2-inch-wide slit on edge of chop opposite the bone and cut into center, making a deep enough pocket to hold stuffing in the middle of each chop. Set aside.
- To make stuffing, saute minced onions, bacon, celery, spinach and apples in butter until onions look translucent. Add chicken broth and poultry seasoning and bring to a boil. Add raisins and cook 3 minutes, or until soft. Remove from heat. Add croutons, or stuffing mix, stir, season with salt and pepper and set aside until cooled to room temperature.
- Divide stuffing into four equal portions and stuff pork chops. Season stuffed chops with salt and pepper and dust with flour.
- In a pan large enough to hold the 4 chops, heat oil on medium high heat and brown the chops (about 2 to 3 minutes on each side), then reduce heat to medium. Add chicken broth, julienned onions, and mushrooms. Bring to a boil, then cover with foil, or an oven-proof lid, and bake in 350ºF oven for 35 to 40 minutes. Remove pork chops when done and keep warm while making pan gravy.
- Place pan with drippings on medium heat and skim off fat. Bring to a boil, then reduce to simmer. Thicken with cornstarch/water mixture by adding gradually until gravy reaches the consistency you like.
Nutrition Facts : Calories 1193.1, Fat 81.4, SaturatedFat 29.6, Cholesterol 159.2, Sodium 2393.5, Carbohydrate 72.2, Fiber 7.3, Sugar 11.2, Protein 42.1
PORK CHOPS AND CREAMY SPINACH RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, spinach, cream cheese, salt, pepper, thick-cut pork chops, mashed potato
Provided by Lucia Plancarte
Categories Dinner
Yield 5 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a medium pan over medium heat. Add the onion and sauté until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the spinach and cool until wilted.
- Add the cream cheese and stir until melted. Season with salt and pepper. Remove the pan from the heat and let cool.
- Make a slit on the side of each pork chop to make a pocket, but do not cut all the way through.
- Fill the pork chops with the spinach mixture. Season with salt and pepper on both sides.
- Heat a drizzle of olive oil in a large pan over medium-high heat. Working in batches, sear the pork chops until golden brown on both sides. Transfer to a baking sheet.
- Bake the pork chops for 20 minutes, or until cooked through.
- Serve the pork chops with mashed potatoes.
- Enjoy!
Nutrition Facts : Calories 595 calories, Carbohydrate 4 grams, Fat 47 grams, Fiber 1 gram, Protein 38 grams, Sugar 1 gram
LEEANNE'S SPINACH STUFFED PORK CHOPS
Make and share this Leeanne's Spinach Stuffed Pork Chops recipe from Food.com.
Provided by BeachGirl
Categories Spinach
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Spray pan with non-stick cooking spray and saute garlic and onions.
- FILLING: Squeeze spinach to remove as much moisture as possible.
- In a small bowl, combine the spinach, cheese, mayonnaise, onion, garlic, seasoned salt and Italian seasonings.
- Trim chops of visible fat.
- Cut a slit about 3/4 of the way horizontally through the pork chops to form a pocket.
- Fill each chop with 1/4 of the filling.
- Press down on all sides of chops to enclose filling, although some may still show.
- BAKING WITH SAUCE: Place stuffed pork chops in bottom of baking dish.
- Place mushrooms in pan around the pork chops.
- Mix the liquid sauce ingredients together and pour over the chops and mushrooms.
- Cover and bake 20 minutes.
- Reduce heat to 375 degrees.
- Uncover and bake an additional 20 minutes or until piping hot.
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CREAMY SPINACH MUSHROOM PORK CHOPS • SALT & LAVENDER
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4.8/5 (20)Total Time 30 minsCategory Main CourseCalories 469 per serving
- Take the pork chops out of the fridge 15-30 minutes before starting the recipe if possible. Season the pork generously with salt & pepper on both sides.
- In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
- Add the remaining butter and the mushrooms, garlic, and Italian seasoning to the skillet. Cook the mushrooms for about 5-6 minutes or until they've released their water and the water has just about cooked off.
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Cuisine American, ItalianEstimated Reading Time 4 minsServings 4Calories 400 per serving
- In small bowl, combine porcini mushrooms and hot water; let stand 20 minutes until mushrooms are softened.
- Meanwhile, trim fresh mushrooms, removing stems from shiitakes and portobellos; process, using pulsing motion, in food processor until finely chopped, working in batches if necessary.
- You should have about 3 cups. In 10-inch nonstick skillet over medium-high heat, heat 1 tablespoon oil; add onion; cook 2 minutes, stirring frequently until softened.
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