Spinach Stuffed Pork Chops
10
Minutes
Prep Time
30
Minutes
Cooking Time
40
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 Bag Harvest Fresh Spinach
- 2 Harvest Fresh Shallots, finely chopped
- 6 Boneless Pork chops, with deep pockets
- 2 Honey Crisp Apples, peeled, cored, and diced
- ½ Red Pepper, finely chopped
- 1 Cup Mozzarella Cheese, shredded
- 4 oz. Cream Cheese
- 2 Garlic Cloves, minced
- 1 Tsp. Salt, divided
- ¼ Tsp. Black Pepper
- 1 Tsp. Garlic Powder
- 1 Tsp. Onion Powder
- 2 Tbsp. Olive Oil
- 1 Tsp. Brown sugar, add to apples
- 1 Tsp. Lemon Juice, add to apples
- 1 Tbsp. Fresh Parsley, chopped, and garnish
Cauliflower Base
- 1 Package Harvest Fresh Riced Cauliflower
- ½ Cup Frozen Peas
- ½ Cup Corn, canned or frozen
- ½ Cup Garlic Butter, stick
- Salt and Pepper to taste
Directions
- Pre-heat oven at 375 degrees.
- In a small bowl, add ½ Tsp Salt, pepper, garlic powder, onion powder. Mix to combine. Rub Pork Chops with seasoning on both sides, until coated.
- In a skillet, heat oil on medium to high heat, add shallots, sauté until translucent, add garlic, sauté until fragrant, add red pepper, sauté for 2 minutes, add apples and sauté for 2 minutes, then add spinach sauté until wilted. Remove from heat.
- In a bowl, add Spinach mixture, add cream cheese, mozzarella cheese, parsley, ½ Tsp. salt, mix until all combined
- Spoon Spinach mixture into pork chop pocket evenly, repeat for each. Wrap with Butcher twine, or seal with toothpicks, to hold filling in.
- In a Cast Iron Pan, place stuffed pork chops and bake for 25 minutes, until pork is cooked and golden brown, Internal temperature of 145 degrees, using a meat thermometer.
- In a skillet, add garlic butter, riced cauliflower, sauté until soft and tender, add peas and corn and sauté for 2 minutes, salt and pepper to taste. Remove from heat.
- On a plate, place garlic butter cauliflower rice, top with stuffed pork chops and ready to serve.
What You Need
