Stuffed pork chops, mashed potatoes and roasted cauliflower

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
1 (10 oz) package frozen spinach, thawed

2 tablespoons golden raisins

2 garlic cloves, minced

2 tablespoons freshly grated parmigiana cheese

1 teaspoon salt

1/2 teaspoon black pepper

4 boneless center-cut pork chops

1/2 cup chicken broth

1 teaspoon balsamic vinegar


  • Make the filling by combining the spinach, raisins, garlic, parmigiana cheese, 1/2 teaspoon salt and 1/4 tsp pepper.
  • Insert a knife into one side of the pork chop and cut a pocket. Fill the pocket with 1/4 of the filling (or as much as you can) and secure with a toothpick. Sprinkle chops with salt and pepper.
  • Heat a saute pan over med high heat and add 1 tablespoon olive oil and one tablespoon of butter.
  • When the butter foams add your pork chops and cook until browned, about 5 minutes per side. Remove to a plate when done and tent with foil while you make the sauce.
  • Add the broth and leftover filling to same pan and bring to a boil. Reduce heat and simmer, scraping up brown bits with a wooden spoon, until mixture reduces by half. Remove skillet from heat and add vinegar,serve over pork chops.


Stuffed Pork Chops, Mashed Potatoes and Roasted Cauliflower, photo 1Stuffed Pork Chops, Mashed Potatoes and Roasted Cauliflower, photo 2


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