![]() ![]() Store completely cooled pork chops in an airtight container or heavy-duty freezer bags. ![]() Store completely cooled pork chops in an airtight container and keep in the fridge for up to 4 days.Remove from grill let stand about 8 minutes, then serve.Next, move the pork chops over indirect heat on the grill close the grill and cook for 5 minutes on each side, or until internal temperature reaches 145˚F.Be gentle when turning over the pork chops. Set the stuffed pork chops over direct heat on a HOT grill cook for 3 minutes per side, or until golden and grill marks appear.Remove from oven and let stand few minutes before serving.Use an instant read thermometer to check for doneness. Remove from stovetop and place in the oven bake for about 10 to 12 minutes, or until internal temperature of the pork chops reaches 145˚F.If some of the stuffing does fall out, stuff it back in with a fork or a spoon. Be careful when you’re flipping the chops so that the stuffing doesn’t fall out. Add oil and sear the pork chops 3 minutes per side. Wipe down the skillet and set it over medium-high heat.Season the pork chops with salt and pepper. This will create a pocket for the stuffing. Prepare the pork chops by slicing the pork chop in half horizontally, making sure that you dont cut it all the way through. I use about 6 to 8 toothpicks per pork chop. Lightly grease a medium sized baking pan and set aside. Lay each pork chop flat on cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving 3 sides intact. Remove pork chops from bowl, reserving liquid and seasonings. Stuff the prepared spinach mixture into each pork chop. Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes fluff with a fork.Stir in baby spinach and cook for 1 minute. Stir in crumbled bleu/blue cheese and continue to cook for 1 more minute, or until cheese just starts to melt and spinach has wilted.Grab a large oven-safe skillet, heat some oil, and add minced garlic cook for 20 seconds.Take your time cutting in and be careful not to cut all the way through you just want a simple pocket that you can stuff with the mixture. First, you will want to cut a pocket in each boneless or bone-in pork chop.In a small bowl, combine remaining ingredients. Place stuffed chops on a cookie sheet or in a large baking dish. Stuff pork chops, dividing stuffing equally between pork chops. This is an easy dinner idea that’s simple enough for a weeknight dinner, but will also impress friends and guests. Cut a pocket into side of each pork chop (leaving fat side intact). Add soup and sour cream to stuffing mix and stir just until blended. Set aside for 5 minutes and then fluff with a fork. The pork chops are tender, bursting with flavor, and everything comes together in just 30 minutes. Bring water to a boil and stir in stuffing mix and butter. The trick to flavorful and juicy pork chops is to give them a quick sear on the stovetop before cooking them all the way through in the oven. Forget dry pork chops because these Stuffed Pork Chops are packed to the brim with a cheesy spinach filling, they are low in carbs, Keto-friendly, and easy to prepare in just one skillet. ![]()
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