Spinach And Mushroom Stuffed Pork Chops Food

SPINACH-AND-MUSHROOM-STUFFED PORK CHOPS

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*.]

LEEANNE'S SPINACH STUFFED PORK CHOPS

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.

MUSHROOM-STUFFED PORK CHOPS

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.

SMOTHERED SPINACH PORK CHOPS

Steps:

• 1. Heat the oil in a large, deep skillet over medium-high heat. Sprinkle salt and pepper all over the pork chops and add to the pan. Cook, turning once, until browned, about 4 minutes. Transfer to a plate.
• 2. Add the onion, mushrooms, and a pinch each of salt and pepper to the pan. Cook, stirring occasionally, until tender, about 6 minutes. Add the flour and cook, stirring, for 2 minutes. Continue stirring while adding the broth in a slow, steady stream. Bring to a boil, then simmer, scraping the browned bits from the pan until the consistency of gravy, about 5 minutes. Stir in the Worcestershire sauce.
• 3. Return the pork chops to the pan and simmer until the pork is not longer pink in the center, about 5 minutes. Transfer the pork to serving dishes. Stir the spinach into the sauce until just wilted, about 1 minute. Nestle the pork into the sauce and serve.

PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH

Steps:

• Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
• Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
• In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
• Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

SPINACH-AND-MUSHROOM-STUFFED PORK CHOPS

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*.]

PORK CHOPS AND CREAMY SPINACH RECIPE BY TASTY

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!