Pork chops can be prepared in countless ways...Whether you want to cook or not depends on how you feel and how much time you have. But I suppose the best way to prepare any meat is to dress it up a little bit and make it seem fancier than it really is.
We have pork chops in our freezer at all times, and we've probably prepared them all the possible ways by now. However, stuffing it is the one option we haven't explored. It may seem like a lot of work to make a pouch in the pork chops, chop some garlic and artichokes, combine some cream cheese, and then stuff all of that into the pork chop before frying it on both sides, but trust me, it's worth it. This isn't the kind of pork chop dish you can whip up on a weeknight after work, but it's perfect for a weekend celebration with the whole family.
So why don't you kick up the ante on your regular old pork chops for this weekend's family meal. Enjoy!
Ingredients:
4 bone-in pork chops (about 1" thick)
8 oz. cream cheese, softened to room temperature
1/3 cup sour cream
1/3 cup mayonnaise
1 can artichoke hearts, drained and chopped
1 10-oz. package frozen spinach
2 cloves garlic, minced
2/3 cup shredded mozzarella
1/4 cup freshly grated Parmesan
kosher salt
pinch of crushed red pepper flakes
2 tbsp. extra-virgin olive oil
Let's Cook!
In a large bowl, combine cream cheese, sour cream, mayonnaise, artichoke hearts, spinach, garlic, mozzarella and Parmesan. Season with salt and red pepper flakes.
Using a sharp paring knife, cut pockets in the thickest part of the pork chops and stuff with cream cheese mixture.
In a large skillet, heat 1 tablespoon oil over medium heat. Add pork chops and cook 4 minutes per side until golden and cooked through.
*You may have some left over cream cheese mixture, I wrapped them in a wanton wrapper and fried them, it tastes very good too!..then you got a Cheesy spring rolls with artichokes and spinach :)
Serve and enjoy!
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