ITALIAN STUFFED PORK CHOPS
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 bag (6 ounces) baby spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning
- 1/4 pound capocollo (spicy Italian ham), cut into small dice
- 1/4 pound provolone cheese, cut into small dice
- 1 egg, lightly beaten
- 4 thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total)
Heat 1 tablespoon oil in large saucepan over medium heat. 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 capocollo, 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.
To cook and serve: If chops are frozen, thaw in refrigerator overnight.
Preheat oven to 375 degree F.
Heat remaining 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 degrees 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.
And if you are looking for a great side dish, you can make some garlicky green beans in no time at all. And my recent trick? Using pure Avocado oil instead of olive oil. Avocado 0il has the same smooth texture but gives an added dose of creaminess. Its unbelievable.
Saute a clove of garlic in a pan with about 3 T. Avocado oil. When hot, put in your fresh green beans, some sea salt, and a pinch of red pepper flake. Saute for about 7-10 minutes depending on your level of desired crisp. Delicious!