Stuffed Pork Chops with bone in pork chops, spinach, mushrooms, and provolone make for a moist and delicious weeknight family dinner.
I made these stuffed pork chops for no other reason than they sounded really good. That, and the fact that I had spinach and mushrooms in the fridge that had to be used up. But that is pretty typical of my meal planning. I buy a ton of stuff with high hopes of so many amazing meals, drinks and desserts that I want to make, then I run out of time and resort back to some good old fashioned family friendly comfort food. The two main things I loved about these pork chops were that the moisture from the spinach and mushrooms kept the meat super moist, and no one likes dry pork. Second, I finally found a use for the provolone that had been sitting my my refrigerator for longer than I care to mention in this post. You see, I think provolone is stinky and kind of gross when its cold. But it melts oh so good and really went perfectly with these chops. I also like to cook with bone in because, well, without the bone its not really a chop, is pork loin, right? I dunno. I’m rambling now because I’m hungry and staring at these stuffed chops ain’t doing me any favors, so I’m gonna go make some lunch, mmmkay? Enjoy!
- 1 tablespoon butter
- 8 ounces button mushrooms, sliced thin
- 1 shallot, minced
- 10 ounces fresh spinach
- 4 slices provolone cheese
- 4 bone in pork chops
- salt and pepper to taste
- 1 tablespoon olive oil
- In a large saute pan, melt butter over medium high heat. Add mushrooms and shallot and cook until golden brown, only stirring a few times to evenly cook, about 5 minutes.
- Add spinach, stir, and cover with lid. Reduce heat to low and cook until spinach is completely wilted, about 3-4 minutes. Remove from pan and allow mixture to cool.
- On the meaty side of each chop, slice through the middle of the meat to the bone to create a pocket. Add your sliced provolone to the inside of the chop. Divide the spinach mixture evenly between the four chops and stuff them. Hold opening together with toothpicks, if needed.
- Add salt and pepper to the outside of your chops.
- Preheat oven to 375 degrees F.
- Using an oven safe skillet, heat olive oil over high heat. When the oil is hot, cook the pork chops until lightly golden brown, about 2 minutes. Flip the chops and transfer the pan to the oven to finish cooking. Cook until the internal temperature of the meat reaches 155 degrees F, about 15 minutes.