Two Delicious Stuffed Pork Loin Chop Recipes

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Interior of Chop is Juicy and Delicious - Christpher Reilly

The creative home cook is constantly looking for new recipes that elevate common foods into a new and creative meal. These recipes accomplish exactly that with pork loin chops, butterflied if necessary, pounded thin, and stuffed with tasty combinations.

Bacon Wrapped Pork Loin Chops Stuffed w/ Spinach and Cheddar

Ingredients

• 4 boneless pork loin chops, flattened
• 4 strips bacon
• 1 cup spinach
• ½ lb brick sharp cheddar (or your choice)
• Salt and pepper, to taste
• 1 Tbls olive oil
• Toothpicks or kitchen string
• 1 bottle dry wine, red or white

Directions

1. If your chops are thin and wide, do not butterfly. If they are small but thick, butterfly cut by slicing from the center of one side until chop is almost cut in half and open.
2. Place chops between two sheets of plastic wrap. Pound slightly and flatten a little with a meat mallet or bottom of heavy pan. Lightly salt and pepper each chop, both sides.
3. Remove from plastic. Place in each flattened chop a layer of spinach (leave spinach damp.) Salt and pepper lightly.
4. Place on spinach a thick slice of cheese. Roll each chop.
5. Wrap each chop with bacon and tie with kitchen string, or secure with toothpicks so top and bottom can be browned.
6. Add oil to skillet. In hot skillet, brown sides of chops to sear them.
7. Add wine to about half way up sides of chops, reduce heat to low, cover, and simmer for about 45 minutes to an hour.
8. Remove chops to a plate and cover loosely with foil. Reduce wine in pan until thickened, stirring in any cheese that has leaked from chops (add more wine if necessary.)
9. Place chops on plates and spoon on sauce.

Serves 4.

Boneless Pork Loin Chops Stuffed w/ Blue Cheese and Bread Crumbs

Ingredients

• 8 thin boneless end loin pork chops
• 2 tablespoons all purpose flour
• 2 tablespoons shortening
• 1/3 cup water or broth

For stuffing, combine well:

• 1/2 cup chopped onion
• 2 teaspoons dried parsley flakes
• 2 tablespoons finely chopped celery
• 2 tablespoons butter or margarine
• Salt and pepper to taste
• 1/2 teaspoon poultry seasoning
• 2 cups soft bread crumbs

Directions

1. Butterfly chops if necessary. Pound boneless pork chops until slightly thinned. Make stuffing.
2. In a saucepan, melt butter and sauté celery, onion and parsley. Add salt and pepper to taste.
3. Pour skillet ingredients into stuffing mixture. Mix well. Add a little water if too dry.
4. Put a small mound of stuffing and cheese on each chop. Roll and tie with string or use toothpicks.
5. Roll in flour. sautee in shortening in a heavy skillet over medium heat. Add broth or water. Simmer for about 1 hour.

Serves 4 to 6.

Christopher T. Reilly - Hello. I have been a professional writer for 25 years with experience that encompasses articles, essays, websites, Internet content, stage ...

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