Leeannes Spinach Stuffed Pork Chops Recipes

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.

GOUDA AND SPINACH STUFFED PORK CHOPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with spinach, and then with cheese.
• Place panko crumbs in a shallow dish. Coat each chop with a thin layer of horseradish, and then roll in crumbs. Arrange chops in prepared baking dish. Sprinkle with Creole seasoning to taste.
• Bake in preheated oven for 45 minutes, or until brown and crispy.