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Before you jump to Brenda's Stuffed Pork Chops recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.
A lot of us think that comfort foods are bad for us and that we must avoid them. At times, if your comfort food is made of candy or other junk foods, this holds true. Soemtimes, comfort foods can be utterly nutritious and good for us to eat. There are a number of foods that, when you consume them, could improve your mood. If you feel a little bit down and in need of an emotional pick me up, try several of these.
Green tea is wonderful for moods. You were sure green tea had to be included in this article, right? Green tea is packed full of an amino acid called L-theanine. Studies have found that this specific amino acid can basically induce brain waves. This helps focus your mental energy while at the same time relaxing the rest of your body. You probably already knew it is not difficult to be healthy when you consume green tea. Now you know that green tea can improve your mood as well!
As you can see, you don’t need to eat junk food or foods that are not good for you just so to feel better! Try several of these instead!
We hope you got insight from reading it, now let’s go back to brenda's stuffed pork chops recipe. To make brenda's stuffed pork chops you need 12 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Brenda's Stuffed Pork Chops:
- You need 2 tbsp olive oil
- Take 2 clove garlic, chopped
- Provide 1 packages (6 ounces) baby spinach
- Prepare 1 packages sliced mushrooms
- Take 1/4 tsp pepper
- Provide 1/2 tsp salt
- Prepare 1/2 tsp dried Italian seasoning
- You need 1/4 lb Bacon, diced
- Prepare 1/4 lb Grated provolone cheese
- Prepare 1 egg, lightly beaten
- Get 4 thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total)
- You need 1 small onion, chopped
Instructions to make Brenda's Stuffed Pork Chops:
- Preheat oven to 375°F.
- Cook bacon over medium heat till almost crisp. Add onion and cook till soft. Add garlic; cook, stirring occasionally, 1 minute. Add spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning; cook, stirring, just until spinach is wilted, about 2 minutes.
- Remove the spinach mixture to a medium-size bowl; let cool completely. When cool, add the provolone cheese and egg; gently stir to combine completely.
- Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book. Stuff each chop with 1/4 of the stuffing. (If freezing, wrap each chop tightly in freezer wrap, without toothpicks; freeze up to 1 month.) Secure chops with toothpicks.
- Heat 1 tablespoon oil in large skillet. Add chops; cook 2 minutes per side or until browned.
- Place chops in single layer in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Bake the chops in the oven for 15 minutes or until the internal temperature registers 155°F on an instant-read thermometer when inserted in the pork. Remove chops to a platter; cover with foil. Let stand 5 to 10 minutes in warm place before serving
- NOTE: You could also use chopped prosciutto. I also didn't have provolone so I used Monterrey jack.
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