Thursday, August 28, 2008

Swiss & Spinach Stuffed Pork Chops

While shopping one day, Corinne and I found some very thick pork chops on sale. They were a good inch and a half thick. We immediately realized they would be perfect to stuff, so of course they went into our cart. Days passed and we were lost at what to stuff them with, we had the cooking equivalent of writers block. Finally one day our muse came back and we both were tossing ideas back and forth. Corinne placed the chops in a brine over night as we debated between cheeses, mushrooms, spinach, bread crumbs, other meats and sauces. We finally decided to stuff the pork with Swiss cheese, spinach and bread crumbs. We coated them in egg and rolled them in lightly seasoned bread crumbs. They went into the oven at about 350 F for 25 minutes (to be safe make sure to cook it to the the recommended internal temperature of 160 F.) While it was baking I made a Swiss mornay to pour over the top of it (everything is better with sauce!) Once it came out it was cooked perfectly to our taste, the inside was still a little pink and it was incredibly tender and juicy. The Swiss and spinach stuffing mixed with the mornay were perfect accents to the pork!

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