Pork Chops Stuffed
By: danielle
Published: Thursday, November 11, 2010 - 10:31am

Ingredients




1 package (10 oz) 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

Preparation

1 Make the filling by combining the spinach, raisins, garlic, parmigiana cheese, 1/2 tsp salt and 1/4 tsp pepper 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. 3 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. 4 I had leftover filling when I was done so I added it to my 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.