Spinach Stuffed Pork Chops

Spinach Stuffed Pork Chops

10
MINUTES
PREP TIME
30
MINUTES
COOKING TIME
40
MINUTES
COOKING TIME
6
SERVES
SERVINGS

To view Video Recipe:

https://vimeo.com/867148369

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

What You Need

Directions

  1. Pre-heat oven at 375 degrees.
  2. 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.
  3. 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.
  4. In a bowl, add Spinach mixture, add cream cheese, mozzarella cheese, parsley, ½ Tsp. salt, mix until all combined
  5. Spoon Spinach mixture into pork chop pocket evenly, repeat for each. Wrap with Butcher twine, or seal with toothpicks, to hold filling in.
  6. 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.
  7. 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.
  8. On a plate, place garlic butter cauliflower rice, top with stuffed pork chops and ready to serve.
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