Brenda's Stuffed Pork Chops. How to make Smothered Pork chops with brown gravy, rice, corn and potato salad. Skillet browned pork chops with bread cubes, butter, chicken broth, celery, onion and mushroom soup, then baked to perfection. I doubled the stuffing and split and stuffed the pork chops with about half the stuffing before browning them.

An easy dinner option that's quick enough for a weeknight, yet elegant enough for entertaining! I love a good pork chop. These SPINACH STUFFED PORK CHOPS are naturally low carb and totally simple since they're baked in the oven. You can Cook Brenda's Stuffed Pork Chops using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Brenda's Stuffed Pork Chops

It's 2 tbsp of olive oil.
It's 2 clove of garlic, chopped.
Lets Go Prepare 1 packages of (6 ounces) baby spinach.
What You needis 1 packages of sliced mushrooms.
What You needis 1/4 tsp of pepper.
It's 1/2 tsp of salt.
Lets Go Prepare 1/2 tsp of dried Italian seasoning.
It's 1/4 lb of Bacon, diced.
It's 1/4 lb of Grated provolone cheese.
It's 1 of egg, lightly beaten.
It's 4 of thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total).
Lets Go Prepare 1 small of onion, chopped.

We're making spinach stuffed pork chops, so you'll need cream cheese, chopped fresh spinach, mayonnaise, Parmesan, garlic, and red pepper flakes. These Stuffed Pork Chops have a unique blend of flavor from the apples, bacon, and fontina cheese. This hearty dish is a fun way to mix up your usual Cut a horizontal slit through thickest portion of each pork chop, cutting to, but not through, other side to form a pocket. Sprinkle both sides and pocket of.

Brenda's Stuffed Pork Chops instructions

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..

The pork chops bake up super tender, with a flavorful stuffing and gravy on top. I hope you give this a try! I have always put my chops in a baking bag to preserve the juices, I throwaway the provided spice pack! These easy, baked stuffed pork chops are made in the oven with boneless chops and leftover or stovetop stuffing. Add an apple slice or two for a bit of sweetness.