Healthy Stuffed Pork Chops Recipe

Stuffed Baked Pork Chops with Prosciutto and Mozzarella

WEBDec 1, 2016 · Preheat oven to 425F. Cut a deep pocket all the way through one side of the pork chops leaving the sides in tact. Stuff each with …

Rating: 4.9/5(18)
1. Preheat oven to 425F.
2. Cut a deep pocket all the way through one side of the pork chops leaving the sides in tact.
3. Stuff each with chop with 1/2 slice prosciutto, 1/2 slice cheese and 3 leaves spinach. Season both sides of the chops with salt and pepper then place on a baking sheet. Top with crushed garlic and breadcrumbs and bake 20 minutes.

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Stuffed Pork Chops Recipe Diethood

WEBJul 3, 2019 · Preheat oven to 400˚F. Insert a sharp paring knife through each pork chop; carefully cut an opening to create a pocket. Don’t cut …

1. Preheat oven to 400˚F.
2. Insert a sharp paring knife through each pork chop; carefully cut an opening to create a pocket. Don't cut all the way through.
3. Season the pork chops with paprika, garlic powder, salt, and pepper. Set aside.
4. Heat 1 tablespoon oil over medium-high heat in a large oven-safe skillet.

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skinny girl stuffed pork chops keto pork chop recipes …

WEBJul 6, 2020 · Stuff the pork chops with the greens/goat cheese mixture. Be sure to push most of the mixture down into the cavity and pack in. Take …

1. Combine in a small bowl one half teaspoon of salt, pepper and the jalapeno seasoning blend. Mix together and blend. Set aside. In another bowl, combine four tablespoons of olive oil, fresh chopped greens, goat cheese and the blended spice mixture. Blend into a thick ‘paste’ like mixture. Set aside.
2. Take the pork chops and using a sharp knife make a slit from about end to end on the center part side of the chop. Slice into the chop making and ,make a ‘pocket’ opening. Stuff the pork chops with the greens/goat cheese mixture. Be sure to push most of the mixture down into the cavity and pack in. Take a 10-12” piece of cooking twine. Wrap around the middle most part of the chop. Tie into a knot. Sprinkle both sides of the chops with the remaining salt and pepper. Heat a large cast iron skillet (10”+) over medium high heat. When hot add the remaining olive oil.
3. Place the chops in the hot oil. Sear on the first side about 2 minutes. Carefully turn (using two spatula flippers to turn) and sear on the other side 2 minutes. Reduce heat to medium. Cover with a large lid. Cook another about eight to ten minutes turning once (internal temperature 155-160). If some of the stuffing begins oozing out, just gently push it back into the chop (as best you can!) with a spatula. Remove to a plate. Take clean kitchen shears and snip the cooking twine and remove. Serve immediately.

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