Pork Chops Stuffed

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

Make the filling by combining the spinach, raisins, garlic, parmigiana cheese, 1/2 tsp 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.

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. Reduc e 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.