Copyright © 2014 The FOURnet Information Network. All rights reserved.

SPINACH-MUSHROOM STUFFED PORK CHOPS 
10 oz. frozen chopped spinach
1/2 c. chopped onion
3/4 c. chopped mushrooms
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. nutmeg
8 center cut pork chops, 1" thick
Salt & pepper
1/3 c. plain flour
3 tbsp. butter
1 1/2 c. white wine

Thaw and drain spinach. To prepare stuffing, combine spinach, onion, mushrooms, salt, pepper and nutmeg. Cut a pocket into side of each chop and stuff with spinach mixture. Secure openings with toothpicks. Salt and pepper chops. Roll each chop in flour and brown in butter in large skillet. When chops are brown, transfer to 9"x13"x2" baking dish. Add wine to skillet and stir until smooth. Pour wine sauce over chops, cover and bake at 350 degrees for 1 hour. Remove cover and bake additional 20 minutes or until tender. Remove chops to serving platter. Return juices to skillet and thicken with flour to make gravy. Serve gravy with pork chops.
Share: Add review or comment

 Rating: 5 / 5 - Reviews: 1
Jan 11, 12:43 PM
Pcduerksen (Oklahoma) says:

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood