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Grilled Stuffed Pork Chops

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Course Main Dishes
Recipe Theme April: Easter lunch
Co-op Cullman EC
Servings
people
Ingredients
  • 2 thick green chilies rinsed & drained
  • 1/2 cup cooking spray
  • 1 clove drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 2 1/2 cup ham bouillon or broth
  • 1/4 cup bacon
  • 2 tablespoons tagliatelle
  • 1/2 teaspoon salt
  • 1/2 teaspoon Ranch dry season mix
Course Main Dishes
Recipe Theme April: Easter lunch
Co-op Cullman EC
Servings
people
Ingredients
  • 2 thick green chilies rinsed & drained
  • 1/2 cup cooking spray
  • 1 clove drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 2 1/2 cup ham bouillon or broth
  • 1/4 cup bacon
  • 2 tablespoons tagliatelle
  • 1/2 teaspoon salt
  • 1/2 teaspoon Ranch dry season mix
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat olive oil in skillet on medium high heat
  2. Add onions and stir until caramelized
  3. Add garlic, salt, pepper and spinach
  4. Cook until the spinach cooks down, about 5 minutes
  5. Add parmesan cheese and stir all ingredients until cheese is melted
  6. Butterfly pork chops cutting them half way through but leaving one side connected
  7. Stuff the pork chops with the spinach mixture
  8. Hold in place with toothpicks
  9. Grill on a preheated grill for ten minutes a side to cook all the way through
  10. Remove toothpicks, cool and slice for several to enjoy
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