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.
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.
A gah gah gah gah gah!
Sorry, that's my best rendering of Popeye's trademark laugh: