pork essentials: spinach-feta stuffed loin chops

a recipe by
Andy Anderson !
Wichita, KS

These are absolutely delicious; juicy and tender with just the perfect amount of spice. The stuffing is a combination of spinach with garlic and feta cheese. So yummy. You can throw these together quickly, and have them on the table in under 30 minutes. Easy ingredients, tremendous flavor, and quick to make… What could go wrong… So, you ready… Let’s get into the kitchen.

serves 2
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For pork essentials: spinach-feta stuffed loin chops

  • PLAN/PURCHASE
  • THE STUFFING
  • 2 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    olive oil, extra virgin
  • 2 clove
    garlic, minced
  • 12 oz
    frozen spinach, one bag
  • 2 oz
    feta cheese
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • THE CHOPS
  • 1 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    olive oil, extra virgin
  • 2 md
    pork loin chops boneless, about 1-inch (2.5cm) thick
  • brown mustard, for brushing
  • italian breadcrumbs, for dusting

How To Make pork essentials: spinach-feta stuffed loin chops

  • 1
    PREP/PREPARE
  • 2
    THE STUFFING
  • 3
    Gather your Ingredients (mise en place).
  • 4
    Add the butter and oil to a skillet over medium heat.
  • 5
    When the foaming subsides, add the spinach, and garlic.
  • 6
    Chef’s Note: Add a bit of salt and pepper, to taste.
  • 7
    Stir for 2 minutes, and then add the feta.
  • 8
    Stir until most of the moisture is removed, about 2 – 3 minutes, and reserve.
  • 9
    THE CHOPS
  • 10
    Place a rack in the middle position, and preheat the oven to 300f (150c).
  • 11
    Use a sharp knife, to cut a pouch into the chops.
  • 12
    Chef’s Note: Be careful not to cut through the chops.
  • 13
    Stuff the chops with the spinach.
  • 14
    Chef’s Note: You will have more spinach than you need, but that is okay, just serve it on the side with the chops.
  • 15
    Brush the stuffed chops with the brown mustard.
  • 16
    Dust the chops with the Italian breadcrumbs.
  • 17
    Add the butter and oil to an ovenproof skillet over medium heat. When the foaming subsides, add the chops.
  • 18
    Cook on both sides until lightly browned, about 2 – 3 minutes per side.
  • 19
    Add the skillet to the preheated oven, and bake until fully cooked, about 15 – 18 minutes.
  • 20
    PLATE/PRESENT
  • 21
    Serve while still nice and warm with your favorite sides. Enjoy.
  • 22
    Keep the faith, and keep cooking.

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