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Thursday, April 4, 2013

Crispy Stuffed Pork Chops with Spinach and Sun-dried Tomatoes

When I first started cooking I struggled with new ideas for pork recipes. That doesn't seem to be the case anymore.


I made this a few weeks back when it was still cold-ish (for Florida) and I wanted something warm and cozy for dinner. Now that Spring is officially here, I probably won’t be making it for a few months. Especially since I just spent the last two days hemming and hawing over several new bikinis online…

Is it overkill to buy 4 new ones every year? In my defense I tossed about 5 of my old ones a few months ago. I’d really just be replacing those.

So this recipe is delicious and I suggest you make it now before it REALLY is bikini time and you won’t want something that is fried a little and filled with a tasty cheesy center.

Spinach and Sun-dried Tomato Stuffed Pork Chops
*Makes 4

Ingredients:
-          4 6oz boneless pork chops
-          2 cups frozen spinach, thawed and squeezed (about 1 cup)
-          ½ cup ricotta cheese
-          3 tablespoons boursin herb and garlic cheese
-          ¼ cup shredded mozzarella cheese
-          2 tablespoons parmesan cheese
-          3 -4 tablespoons minced sun-dried tomatoes
-          1 egg
-          ¼ cup flour
-          1 ¼ cup bread crumbs
-          3 tablespoons canola oil
-          Salt and pepper

Directions:

  1. Preheat oven to 350 degrees.
  1. In a small bowl combine spinach, ricotta, boursin, mozzarella, parmesan and sun-dried tomatoes. Season with salt and pepper.
  1. Take each pork chop and pound out to ¼ inch thickness. Spread an equal amount of mixture all over chops leaving a small border around the edges. Roll each chop up and secure with toothpicks at the bottom.
  1. Prepare the coating by beating the egg in a shallow dish. Using a separate plate for both the flour and bread crumbs season each with salt and pepper. Dredge each pork chop on all sides through each. Start with the flour, then egg and finally the bread crumbs.
  1. Use a large sauté pan and heat oil over medium high heat. Sear all sides of each pork chop until golden brown. Start with the bottom first and brown the sides as well. About 1-2 minutes per side. Transfer to a sheet pan and bake in the oven for 10-15 minutes. Once pork is cooked through, remove from oven and let sit for a few minutes before removing toothpicks and serving.
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1 comment:

Brian said...

It's a great way to start this year with this a stuffed pork recipe this good! It looks great in picture.

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