Bacon and Spinach Stuffed Pork Chops

Ingredients

• 4 1.5-2 inch thick pork chops, boneless, trimmed of excess fat
• 6 slices of bacon, diced
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1 package frozen chopped spinach, thawed and drained
• 1/2 cup grated cheddar cheese
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil, divided
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg

Method

1. 1Preheat the oven to 375°F (190°C).
2. 2In a large skillet, cook the diced bacon over medium heat until crispy, about 6-8 minutes, stirring occasionally.
3. 3Remove the bacon from the skillet with a slotted spoon and set aside, leaving the grease in the pan.
4. 4Add the chopped onion to the skillet and cook until it is translucent and starting to caramelize, about 8-10 minutes, stirring occasionally.
5. 5Add the minced garlic to the skillet and cook for 1 minute, until fragrant, then stir in the spinach, thyme, salt, pepper, and nutmeg, and cook until the spinach is wilted.
6. 6In a large bowl, combine the cooked bacon, spinach mixture, and grated cheddar cheese, and mix well to combine.
7. 7Lay the pork chops flat and make a horizontal incision in each to create a pocket, being careful not to cut all the way through the meat, then stuff each chop with the bacon and spinach mixture, dividing it evenly among the four chops.
8. 8Dip each stuffed pork chop in the beaten eggs and then coat in the panko breadcrumbs, pressing the crumbs gently onto the meat to adhere, then heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat and sear the chops until browned on both sides, about 2-3 minutes per side, before transferring the skillet to the preheated oven and baking for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).

Nutrition per serving