Stuffed Pork Chops
For two servings you need
Freshly ground black pepper
2 one-inch thick boneless pork chops (about 6 oz each), trimmed of all fat and butterflied
½ cup creamed spinach (see recipe below) (leftover or frozen and defrosted)
4 slices Prosciutto di Parma
2 tablespoons olive oil
1 tablespoon butter
Half of a 9 oz.package of frozen artichoke hearts, thawed
2 large or 3 medium shallots peeled and halved
1 large clove garlic, thinly sliced
2 sprigs fresh thyme
Heat the oven to 400°F.
Pound the butterflied pork lightly just to even out their thick areas. Season the pork chops with black pepper.
Place ¼ cup creamed spinach on half of each pork chop. Fold the uncovered side over the filling. Wrap each chop with two slices of prosciutto.
Heat the oil and butter in a medium ovenproof skillet over medium-high heat, add the chops and brown the bottom side. Turn the chops over, add the garlic, artichokes, and shallots to the pan and cook until the second side is brown.
Stir the vegetables occasionally. Add the thyme and place the pan in the oven. Cook the pork until an instant-read thermometer inserted in the center of a chop reads 140°F, about 6-8 minutes.
This is the recipe I use for creamed spinach. I made it for Thanksgiving and had some leftover.
2 tablespoons butter
1/4 cup minced onion
1 garlic clove, grated
1/2 cup heavy whipping cream
1/4 cup cream cheese with chives and onion
1/2 teaspoon salt
1/4 teaspoon pepper
Two 16 oz packages frozen spinach, defrosted and squeezed dry
In a large skillet, heat butter over medium heat. Add onions; cook and stir 5 minutes or until tender. Add garlic and stir in cream cheese until melted. Add cream and salt and pepper to taste. Add spinach; cook, covered, 3-5 minutes or until the spinach is soft, stirring occasionally. Can do ahead and reheat in the microwave.
Oven Roasted Cauliflower Steaks
1 large head of cauliflower
1 large garlic clove, grated
2 teaspoons dried Italian seasoning
Salt and pepper to taste
4 tablespoons shredded Parmesan cheese
Remove the outer leaves and trim the stem end.
Hold the cauliflower with its stem on a cutting board.
With a sharp knife, make one cut through the center of the cauliflower to divide it in half.
Cut each half into two 3/4-inch thick slices. Save the ends for another recipe.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the cauliflower steaks on the prepared baking sheet. Sprinkle with the garlic, salt, and pepper to taste. Drizzle with olive oil and sprinkle the Italian seasoning evenly over the cauliflower. Top each cauliflower steak with 1 tablespoon of Parmesan cheese.
Roast the cauliflower steaks in the preheated oven for 30 minutes or until tender and golden.
November 26, 2018 at 9:03 am
Cauliflower steaks great for vegetarians. I will try for Michele.
November 26, 2018 at 9:28 am
It is delicious and we love it as a side dish.
November 26, 2018 at 10:55 am
Yum to all items on this menu.
For the Love of Cooking
November 26, 2018 at 11:02 am
Pingback: Stuffed Pork Chop Dinner — jovina cooks | My Meals are on Wheels
November 28, 2018 at 9:17 am
The stuffed pork chops were great. Thanks.
November 28, 2018 at 11:41 am
So glad you enjoyed this recipe and thank you for letting me know how it turned out.
November 28, 2018 at 9:43 am
Having trouble viewing your shepherd’s pie post. Get a 404 error 🙁
November 28, 2018 at 11:40 am
Sent you a link via email. Weird.
Our Growing Paynes
November 29, 2018 at 2:11 pm
This looks amazing! 🙂
December 15, 2018 at 10:33 am
Love the Cauliflower steaks! Another must try!