Friday, January 25, 2013

Stuffed Pork Chops

I made these when my hubby graduated from college in May of 2005. I had forgotten that I even made them until my sissy asked me for the recipe today.

Thanks Sissy for the Picture!

6 1-inch thick cut pork chops (Bone in or bone less) with a "pocket" cut in each chop, you can do this on your own, or have the butcher do it.
1-2 TBS olive oil
1 cup white onion, minced
1 TBS (3 cloves) garlic, minced
2 cups white mushrooms, minced
1/4 lb of Pancetta or bacon, diced small
3-4 cups baby spinach, washed and trimmed
1/2 cup fine bread crumbs
1/2 cup Parmesan cheese
salt and pepper
12-oz ginger-ale

Cut "pocket" in chops, if you didn't have butcher do it for you, and set aside.
In a saute pan use 1 tbs of olive oil and saute the onion, garlic, mushrooms, and Pancetta. Saute on a medium heat until onions are soft and mushrooms are golden. Add other tbs of oil (if needed) and all the spinach to the saute pan until wilted. Remove from the heat and add bread crumbs, cheese, and salt and pepper to taste.
Salt and pepper both sides, and inside the pocket of the chop.Stuff each chop with 1/6 of the mixture. Place chops on a baking sheet. Pour 1/2 can of the soda on all chops and bake at 400 degrees for 30-40 minutes (or until chops are no longer pink).
Turn the oven broiler on (oven off) and pour rest of soda on the chops. Broil the top of the chops until desired browning on each chop. Usually about 10-15 under the broiler. Keep an eye on them!

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