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Recipe : Entry # 8551
Kirk Vantrease
(256) 255-9143
Recipe Title
Grilled Stuffed Pork Chops
Recipe Theme
April: Easter lunch
Main Dishes
Cullman EC
2 thick cut boneless pork chops
1/2 cup onion, chopped
1 clove garlic, minced
2 1/2 cup spinach, roughly chopped
1/4 cup parmesan cheese
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Heat olive oil in skillet on medium high heat. Add onions and stir until caramelized. Add garlic, salt, pepper and spinach. Cook until the spinach cooks down, about 5 minutes. Add parmesan cheese and stir all ingredients until cheese is melted. Butterfly pork chops cutting them half way through but leaving one side connected. Stuff the pork chops with the spinach mixture. Hold in place with toothpicks. Grill on a preheated grill for ten minutes a side to cook all the way through. Remove toothpicks, cool and slice for several to enjoy.