Stuffed Pork Chops (Phase 1)
2 Tbsp Olive Oil
2 cloves garlic, chopped
1 bag (6 oz) baby spinach
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried Italian seasoning
1/4 lb lean ham, diced small
1/4 lb low-fat mozzarella, shredded
1 egg, slightly beaten
4 thick cut (1 1/4 to 1 1/2" thick) lean pork chops for stuffing
Heat 1 Tbsp of oil in a large saucepan over med heat. Add garlic, cook, stirring occasionally, for 1 minute. Add spinach, 1/4 tsp salt, 1/8 tsp pepper and the Italian seasoning, cook, stirring, just until spinach is wilted, about 2 min. Remove the spinach mixture to a med sized bowl and let cool completely.When cool, add the ham, cheese, and egg;gently stir to combine completely.
Cut a slit in the pork chops so that they can be opened like a book, and stuff each chop with a 1/4 of the spinach mix and secure with toothpicks. (You can freeze these be sure to wrap them tightly in plastic wrap, no toothpicks please! They will freeze fine for up to 1 month)
If chops are frozen, thaw in fridge overnight. Preheat oven to 375F. Heat remaining 1 Tbsp oil in skillet. Add chops, cook 2 min each side or until browned. Place chops in a single layer in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 tsp salt and 1/8 tsp pepper. Bake the chops for 15 min or until internal temp is 155F. Remove chops to a platter, cover with foil, and allow to stand for 5-10 min in a warm place before serving.
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