Stuffed pork chops, mashed potatoes and roasted cauliflower

  • Stuffed Pork Chops, Mashed Potatoes and Roasted Cauliflower
  • Stuffed Pork Chops, Mashed Potatoes and Roasted Cauliflower, Photo 2
Recipe type:
Main Dish
Number of serving:
4 servings
15 min
Cook time:
25 min
Ready in:
40 min
Very Easy


- 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


Step 1

Make the filling by combining the spinach, raisins, garlic, parmigiana cheese, 1/2 teaspoon salt and 1/4 tsp pepper.

Step 2

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.

Step 3

Heat a saute pan over med high heat and add 1 tablespoon olive oil and one tablespoon of butter.

Step 4

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.

Step 5

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.

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