Another winning recipe from Chad himself!! Stuffed Pork Chops with spinach and mushrooms!!! Trust me it is REALLY GOOD!! Read on…
Made this a few weeks ago. Getting around to sharing it with you now. This is another winning dish from Chad!! In fact it is on the menu again for this weekend! The kids are begging for it. My kids begging for spinach?? This is a record!
Ingredients (Stuffed Pork chops)
1 stick of butter / margarine
3-4 tablespoons of freshly chopped chives
3-4 tablespoons of freshly chopped parsley
2 heaping tablespoons of minced garlic (YES WE LOVEEEE GARLIC!!)
4 oz of mushrooms chopped (bella is good or any)
4 boneless pork chops approx 1 inch thick or so
1 block of cream cheese
1 package of frozen spinach (thawed)
1 cup of Vigo Italian bread crumbs
1/2 stick of butter / margarine
3-4 tablespoons of flour
2 cups of chicken broth/stock
Garlic Salt to taste
1- Pound out your pork chops till they are 1/8th of an inch thick. Using wax paper on top to protect during the pounding.
2- Melt 1 stick of margarine in a sauce pan over medium/high heat. Add in your chives, shallots, parsley, garlic and mushrooms. Cook till shallots turn caramel color.
3- Add in your spinach and cook till heated through. Then add in your block of cream cheese. Mix until completely melted and remove from heat.
4- Lay out your pork chops, add a heaping tablespoon or 2 of your spinach/mushroom mix and roll tightly. Secure with a tooth pick.
5- Cover your bundled pork chops in bread crumbs and place in a greased baking dish.
6- Proceed till all 4 pieces are created.
**Note- the pork chops once they are pounded out get really large and so you may stuff them liberally. You can serve 2 people perhaps on such a large bundle you make**
7- Bake at 350 degree oven for 5-8 minutes (or till pork chop is done)
Because the pork chops are thin they cook very quickly. So watch it so they do not dry out. Lightly browned.
1- Using the same sauce pan you made the spinach/mushroom mix in. Melt 1/2 stick of margarine to help start to deglaze the pan over medium/high heat.
2- Once butter is melted, add in your flour to create a blonde roux. Will be a thick paste.
3- Pour in your 2 cups of Chicken broth. Stir constantly over heat, and the gravy will pick up the flavors from the previous sauce and will start to thicken.
4- We added a little bit of Garlic salt for taste.
Once the Pork chop was cooked. We made corn and corn bread stuffing to go with our pork chops!