Pork Chops Stuffed with Mushrooms and Spinach

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Looking for a simple, impressive recipe for pork chops?

Pork Chop Stuffing

Pork Chop Stuffing

Recently we paid a visit to a fantastic butcher shop in Bellevue, Washington. Golden Steer Choice Meats has display after display of thick meaty pork chops, juicy steaks, and plump chickens.

After spending half an hour narrowing down our choices to a combination that would fit our budget, we settled on these super thick bone-in pork chops. (Not to mention a big fat chicken, some wonderful sausages and a rib roast fit for a king!)

Pork chops this thick are just begging to be stuffed with something savory and delectable. You know me, I’m not going to stuff them with the same old breading, I have to go for something a bit healthier – mushrooms, mild leeks, colorful spinach and fresh rosemary.

Mushroom and Spinach Stuffed Pork Chops

Mushroom and Spinach Stuffed Pork Chops

I’d say we hit the jackpot with our new butcher, wouldn’t you?

Happy cooking!

Stuff it! Mushroom and Spinach Stuffed Pork Chops

Serving Size: 2

Ingredients

  • 10 ounces pork chops, extra thick
  • ½ tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 medium leek, thinly sliced
  • 1 cup mushrooms, sliced
  • 2 cups spinach, chopped
  • ¼ cup parsley, chopped
  • 1 tablespoon rosemary, finely chopped
  • 1 pinch salt
  • 1 pinch pepper

Instructions

  1. 1. Preheat oven to 350.
  2. 2. In a large non-stick skillet, heat oil over medium heat. Add leeks and garlic. Cook 1 - 2 minute to soften, then add mushrooms. Cook another 4 - 5 minutes until mushrooms are tender. Add spinach and cook until just wilted.
  3. 3. Cut a large slit in the pork chops all the way to the bone. Stuff with mushroom mixture. Carefully add pork chops back to the pan so filling remains inside, and sear on both sides until lightly browned.
  4. 4. Secure stuffing inside chops with toothpicks and place in a baking dish. Bake another 15 - 25 minutes, depending on how thick your pork chops are. Pork should no longer be pink inside, but don't overcook, or it will be dry and tough. I take mine out when they have just turned from pink to very faint pink as they will continue to cook as they rest on the counter.
http://motherrimmy.com/stuff-it-mushroom-and-spinach-stuffed-pork-chops/

What’s good for me in this dish?

Pork trimmed of visible fat can be considered a lean meat. Specifically boneless pork chops, or tenderloin. Pork is a good source of Vitamin C, Niacin, Phosphorus and Zinc, and a very good source of Protein, Vitamin B12, Iron and Selenium.

Mushrooms contain powerful phytonutrients that contribute to overall health, as well as protecting against certain cancers such as breast cancer. Selenium contributes to the proper function of our antioxidant system. Zinc promotes immune function. There is a list a mile long of the benefits of mushrooms. They should be an addition to any healthy eating plan.

Amount Per Serving
Calories: 261, Weight Watchers Points 5
Total Fat: 8.21g
Cholesterol: 93mg
Sodium: 252mg
Total Carbs: 11.14g
Dietary Fiber: 2.86g
Sugars: 2.65g
Protein: 34.88g

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com. The statement made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details.

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Comments

    • says

      Love my new butcher, and I’m so glad to see butcher shops coming back. I so enjoyed the experience and expertise over the typical grocery store experience.

  1. jackie says

    Great recipe, had to cook a little longer in oven but great idea. I added a slice of provolone in each chop

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