Pork Chops Stuffed – a delicious recipe with golden raisins, garlic, parmigiana, salt, black pepper, center. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Make the filling by combining the spinach, raisins, garlic, parmigiana cheese, 1/2 tsp salt and 1/4 tsp pepper
2
Insert a knife into one side of the pork chop and cut a pocket. Fill the pocket with 1/4 of the filling (or as much as you can) and secure with a toothpick. Sprinkle chops with salt and pepper.
3
Heat a saute pan over med high heat and add 1 tablespoon olive oil and one tablespoon of butter. When the butter foams add your pork chops and cook until browned, about 5 minutes per side. Remove to a plate when done and tent with foil while you make the sauce.
4
I had leftover filling when I was done so I added it to my sauce. Add the broth and leftover filling to same pan and bring to a boil. Reduce heat and simmer, scraping up brown bits with a wooden spoon, until mixture reduces by half. Remove skillet from heat and add vinegar,serve over pork chops.
413
kcal
Calories
18
g
Fat
19
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 ounces frozen spinach thawed, 2 tablespoons golden raisins, 2 garlic cloves minced, 2 tablespoons cheese freshly grated parmigiana, and more.
Yes, Pork Chops Stuffed falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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