Ingredients:
4 - 4 oz lean, center cut pork chops/boneless skinless chicken breast
2 tsp salt
1 tbsp pepper
1 tbsp garlic powder
1 tbsp chili powder or paprika
1/2 cup cheese (Blue, Feta, Gorgonzola, Swiss)
*1/4 cup roasted, red peppers or carrots or celery or green onions
(I don't like peppers)
1 cup chopped fresh spinach (or frozen squeeze out excess water) NOTE: fresh spinach works best
1 cup chicken stock/bullion
2 tsp cornstarch
2 tsp water
Instructions:
In a small bowl combine cheese, red peppers* & spinach
Cut slit into the center of each pork chop to form a large pouch
Season chops with salt, pepper, garlic powder & chili powder/paprika inside and both outsides
Stuff 1/4 of the mix into each pork chop filling it up as much as possible
Preheat a large nonstick, oven safe skillet, over medium heat stove top (I use corning ware)
Place chops into the preheated skillet and let each side brown, 4-5 minutes per side
Pour 1/2 chicken stock into the skillet and cover
Cook for 25-30 minutes or until cooked through
Remove pan from heat and place chops on a plate to keep warm
In a small dish mix together cornstarch and water until smooth (I use a measuring cup and wire whisk)
Add remaining chicken stock to the pan over medium heat
Whisk in cornstarch mixture bringing to a boil, stirring constantly, until it thickens (you may want to add additional salt, pepper and chili powder/paprika at this point)
Serve gravy over pork chops/chicken or in a separate bowl
2 tsp salt
1 tbsp pepper
1 tbsp garlic powder
1 tbsp chili powder or paprika
1/2 cup cheese (Blue, Feta, Gorgonzola, Swiss)
*1/4 cup roasted, red peppers or carrots or celery or green onions
(I don't like peppers)
1 cup chopped fresh spinach (or frozen squeeze out excess water) NOTE: fresh spinach works best
1 cup chicken stock/bullion
2 tsp cornstarch
2 tsp water
Instructions:
In a small bowl combine cheese, red peppers* & spinach
Cut slit into the center of each pork chop to form a large pouch
Season chops with salt, pepper, garlic powder & chili powder/paprika inside and both outsides
Stuff 1/4 of the mix into each pork chop filling it up as much as possible
Preheat a large nonstick, oven safe skillet, over medium heat stove top (I use corning ware)
Place chops into the preheated skillet and let each side brown, 4-5 minutes per side
Pour 1/2 chicken stock into the skillet and cover
Cook for 25-30 minutes or until cooked through
Remove pan from heat and place chops on a plate to keep warm
In a small dish mix together cornstarch and water until smooth (I use a measuring cup and wire whisk)
Add remaining chicken stock to the pan over medium heat
Whisk in cornstarch mixture bringing to a boil, stirring constantly, until it thickens (you may want to add additional salt, pepper and chili powder/paprika at this point)
Serve gravy over pork chops/chicken or in a separate bowl
NOTE: Prepare in preheated oven 350 degrees placing mixed cheese, spinach and peppers* on bottom of pan, add all liquid, sprinkle with cornstarch, place pork chops on top. Do not cover, bake 30-45 minutes. Pork chops should brown nicely and gravy is already in the pan. You may have to stir a little but cornstarch will absorb into the liquid as it boils.
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