Pork Chops Stuffed

1. 1

   Make the filling by combining the spinach, raisins, garlic, parmigiana cheese, 1/2 tsp salt and 1/4 tsp pepper

2. 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. 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. 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.

* Per serving · 4 servings · Values may vary.