For loyal readers of Naptime
Huddle, today’s recipe may seem quite familiar. Back in September, I posted a recipe for Grecian Stuffed Chicken, from
the vault of a cousin of mine. Recently
I discovered that the stuffing from that recipe also works in
pork. I made some adjustments in the base
recipe to prepare the pork, so I wanted to share the new dish with you.
Ingredients:
6 pork chops (bone-in or boneless variety)
salt and pepper to taste
2 tablespoons canola oil (unless you'd rather use Olive Oyl)
10 oz. frozen chopped spinach, thawed (hence the "a la Popeye")
8 oz. feta cheese, crumbled
½ cup mayonnaise
1 clove garlic, minced
¼ cup all-purpose flour
½ teaspoon paprika
6 strips of bacon
Preheat oven to 350°.
Cut a pocket into each pork chop (if bone-in, cut pocket
toward the bone). Salt and pepper to
taste.
Drain spinach and squeeze out any additional liquid. Combine with feta cheese, mayonnaise and
garlic. Stuff mixture into pork chops.
Combine flour and paprika and lightly coat stuffed chops. Wrap one piece of bacon around each.
Heat canola oil in skillet over medium heat. Cook pork in oil about 5-8 minutes, turning
once, until each is light brown on both sides.
Place the pork chops into an ungreased baking dish measuring
13” x 9” x 2”. Cover and bake at 350°
for 30 minute; uncover and bake an additional 30 minutes or until the pork is
slightly pink in the center.
Serves 6
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