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Brenda's Stuffed Pork Chops

Before you jump to Brenda's Stuffed Pork Chops recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

Many of us have been trained to believe that comfort foods are terrible and are to be avoided. But if your comfort food is candy or junk food this is true. Other times, though, comfort foods can be completely healthy and it’s good for you to consume them. There are several foods that, when you eat them, can improve your mood. If you are feeling a little bit down and you’re in need of a happiness pick me up, try some of these.

Some grains are truly wonderful for fighting off bad moods. Barley, quinoa, millet, teff, etc are all wonderful for helping you feel better. They help you feel full too which can truly help to better your mood. Feeling famished can be a real downer! The reason these grains help your mood so much is that they are not hard to digest. You digest them quicker than other things which can help promote your blood sugar levels, which, in turn, helps make you feel better, mood wise.

As you can see, you don’t need to eat all that junk food when you are wanting to feel better! Try a few of these suggestions instead.

We hope you got insight from reading it, now let’s go back to brenda's stuffed pork chops recipe. You can cook brenda's stuffed pork chops using 12 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Brenda's Stuffed Pork Chops:
  1. You need olive oil
  2. Use garlic, chopped
  3. You need (6 ounces) baby spinach
  4. You need sliced mushrooms
  5. Provide pepper
  6. You need salt
  7. Get dried Italian seasoning
  8. Get Bacon, diced
  9. Provide Grated provolone cheese
  10. You need egg, lightly beaten
  11. You need thick-cut (1 1⁄4 to 1 1⁄2 inches) pork chops for stuffing (about 2 to 2 1⁄2 pounds total)
  12. Provide onion, chopped
Instructions to make Brenda's Stuffed Pork Chops:
  1. Preheat oven to 375°F.
  2. Cook bacon over medium heat till almost crisp. Add onion and cook till soft. Add garlic; cook, stirring occasionally, 1 minute. Add spinach, 1⁄4 teaspoon salt, 1⁄8 teaspoon pepper and the Italian seasoning; cook, stirring, just until spinach is wilted, about 2 minutes.
  3. Remove the spinach mixture to a medium-size bowl; let cool completely. When cool, add the provolone cheese and egg; gently stir to combine completely.
  4. Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book. Stuff each chop with 1⁄4 of the stuffing. (If freezing, wrap each chop tightly in freezer wrap, without toothpicks; freeze up to 1 month.) Secure chops with toothpicks.
  5. Heat 1 tablespoon oil in large skillet. Add chops; cook 2 minutes per side or until browned.
  6. Place chops in single layer in a baking dish just large enough to hold them. Sprinkle with remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper.
  7. Bake the chops in the oven for 15 minutes or until the internal temperature registers 155°F on an instant-read thermometer when inserted in the pork. Remove chops to a platter; cover with foil. Let stand 5 to 10 minutes in warm place before serving
  8. NOTE: You could also use chopped prosciutto. I also didn't have provolone so I used Monterrey jack.

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