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Before you jump to Brenda's Stuffed Pork Chops recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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In order to see results, it is definitely not a requirement to drastically modify your eating habits. If you want to commit to a wholesale change, that is okay but the main thing at first is to try to ensure that you are making more healthy eating choices. In time, you will likely find that you will eat more and more healthy food as your taste buds become accustomed to the change. As with many other habits, change happens over a period of time and once a new way of eating becomes part of who you are, you won’t feel the need to revert to your old diet.

Hence, it should be somewhat obvious that it’s not at all hard to add healthy eating to your life.

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

The ingredients needed to make Brenda's Stuffed Pork Chops:

1. Use 2 tbsp olive oil
2. Prepare 2 clove garlic, chopped
3. Provide 1 packages (6 ounces) baby spinach
4. Use 1 packages sliced mushrooms
5. Take 1/4 tsp pepper
6. Use 1/2 tsp salt
7. Use 1/2 tsp dried Italian seasoning
8. Provide 1/4 lb Bacon, diced
9. You need 1/4 lb Grated provolone cheese
10. Prepare 1 egg, lightly beaten
11. Take 4 thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total)
12. Prepare 1 small 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.

Cheese & Potato Stuffed Pork Chops. bakeatmidnite.com. Sear the pork chops on the stovetop for just a few minutes until they brown. Then layer them underneath a glorious shield of potatoes and cheddar — and bake away. These stuffed pork chops are boneless chops filled with spinach, sun dried tomatoes and mozzarella cheese, then seared to golden brown perfection. An easy dinner option that's quick enough for a weeknight, yet elegant enough for entertaining!

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