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Spinach and Mushroom Stuffed Pork Chops




My husband loves stuffed meats. It can be chicken, pork, or beef, but he loves stuffing! I have recently found that I can accomplish the same flavor complexity of a stuffing without a bread binder. I enjoy the freshness of the mushrooms, onions and spinach in a meal; it seems to lighten the entire dish!




Ingredients:
FOR THE FILLING
1 Tablespoon Butter
3 Tablespoons Finely Diced Yellow Onion
1 Clove Minced Garlic
1/4 teaspoon Salt
Pinch of Black Pepper
3 Tablespoons Frozen Spinach, Thawed and Squeezed of Liquid
1/4 Cup Finely Chopped Button Mushrooms
FOR THE PORK CHOPS
2-1 inch Thick Center Cut Pork Chops
1 Tablespoon Butter
Pinch of Salt and Pepper
FOR THE SAUCE
1/4 Cup Water
1/4 Cup Finely Sliced Button Mushrooms
1 Tablespoon Butter
Salt and Pepper, to taste

1. In a small skillet, melt 1 Tbs butter over medium heat. Add the onion, garlic, salt and pepper. Allow to sautee until tender, approximately 3-4 minutes. Pour into a medium mixing bowl.
2. Add the spinach and mushrooms to the onion mixture. Using a spatula, combine the ingredients. Set aside until ready to use.
3. Using a small paring knife, make a pouch in the middle of the porkchops. I like to go until about 1/4-inch from cutting through the meat. Use your fingers to stretch the interior to create a nice pocket for the stuffing.
4. Take half of the stuffing mixture and pack into each pork chop.
5. Melt the remaining butter in a skillet over medium heat. Place the stuffed chops into the pan and sprinkle with salt and pepper. Cover with a tight fitting lid and allow to cook for 5 minutes. Turn the chops and cook for a remaining 4 minutes. Remove the cooked chops and set aside.
****NOTE: COOKING TIME WILL VARY DEPENDING ON THE EXACT THICKNESS OF YOUR PORK. IF YOU ARE UNSURE OF DONESS, CHECK WITH A MEAT THERMOMETER!
6. Add the water, mushrooms and butter to the pan and cook on medium high heat until slightly thickened. Add salt and pepper to taste.
7. Right before serving, add the chops back to the pan with the pan sauce and cover for 1-2 minutes to heat through. Spoon the sauce on the chops for serving.


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