Easy for Entertaining
Stuffed Pork Chops
Wine Recommendation
19 Crimes Red Blend
Ingredients
- ¼ cup butter
- 1 cup chopped onion
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 (10-oz) container spinach, coarsely chopped
- 1 (6-oz) pkg shredded Parmesan cheese
- 1 Tbsp minced fresh thyme
- ½ tsp salt
- ½ tsp pepper
- 6 (2-inch-thick) bone-in pork chops
- 4 Tbsp olive oil, divided
Instructions
- Preheat oven to 425°F. Melt butter in a large skillet over medium heat; add onion, bell pepper, and garlic. Cook, stirring occasionally, 8 minutes or until tender.
- Gradually stir in spinach until wilted. Stir in cheese, thyme, salt, and pepper. Remove from heat; set aside to cool slightly.
- Cut a 1-inch horizontal slit in side of each pork chop. Gently open up pocket inside of pork chop by moving the knife back and forth to create a deep pocket about 1½ inches wide.
- Stuff pork chop with spinach mixture. Lightly season pork with salt and pepper. Brown pork chops, in batches, in 2 Tbsp hot oil per batch, in a large skillet over medim-high heat 3 minutes per side. Transfer pork chops to a foil-lined rimmed baking sheet.
- Bake 20 minutes or to desired doneness. Let stand 10 minutes before serving.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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