Thursday, October 18, 2012

Stuffed Pork Chops

Cheesy spinach-red pepper stuffed pork chops with green beans/pine nuts & cottage cheese.

1 box of frozen spinach, thawed and drained
1 red pepper, diced and minced
1 small container of mascapone cheese

4 to 6 boneless pork chops
Shake n Bake breadcrumbs for pork
a handful of dried parsley
toothpicks (about 2 per pork)
3 eggs, beaten
2-3 tablespoons of flour

-Mix the stuffing ingredients together in a medium bowl. Set aside
-Using a sharp knife, cut a slit in the middle of the pork chop to make a pocket
-Using a spoon, scoop the spinach-red pepper mixture into the pork chop. Seal it with toothpicks.
-Set up a breading station: beaten eggs and flour in one medium bowl (mix them up to make a batter), Shake n Bake breadcrumbs mixed with dried parsley in another medium bowl, and a greased cookie-sheet pan. Follow the Shake n Bake's oven temptature time in their directions.
-Place gently (you don't want to have the stuffing ooze out!) the stuffed pork chop in with the egg batter, coating both sides before placing them in the breadcrumbs, coating before finally placing them on the cookie sheet.
-Bake the stuffed pork chops to 20-30 minutes (depending the quality; despite the Shake 'n' Bake's 15 minutes, you want the stuffing to be heated through as well, hince the additional time)
-Let rest for a few minutes before serving

Side Ideas: Cottage cheese, green beans, wild rice

Leftover Stuffing Idea: It could be used for stuffing chicken or as a pasta sauce

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