Saucy Spinach, Mushroom and Walnut Stuffed Pork Chops Recipe

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Ingredients

  • In a large skillet, I sauteed the onion in a tablespoon of butter until
  • pocket and stuffed in about 1/4 cup of the spinach mixture into each chop
  • I removed the chops to a plate leaving any stuffing that fell out in the pan, and stirred in 2 tablespoon of
  • Saucy Spinach, Mushroom and Walnut
  • Stuffed Pork Chops
  • 1/2 cup chopped red onion
  • 1 tablespoon butter
  • 1/2 cup chopped mushrooms
  • 1 package (6 ounces) fresh baby spinach
  • 1/4 cup chopped walnuts, divided
  • 3 teaspoons minced garlic
  • 4 boneless pork loin chops (1 inch thick and 6 ounces each)
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup white wine
  • 3/4 cup chicken broth
  • 1 tablespoon lemon juice
  • In a large skillet, saute onion in butter until
  • tender. Add mushroom and garlic, cook one minute longer. Add the spinach, and 2 tablespoons walnuts; cook and stir just
  • until spinach is wilted. Remove from
  • the heat; set aside.
  • Cut a deep slit in each pork chop, forming a
  • pocket. Stuff 1/4 cup spinach mixture into each chop; secure with
  • toothpicks. Sprinkle with pepper. In the same skillet, cook chops in oil

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1023g
Calories 1223  
Calories from Fat 640 52%
Total Fat 72.28g 90%
Saturated Fat 23.38g 94%
Trans Fat 0.0g  
Cholesterol 232mg 77%
Sodium 2229mg 93%
Potassium 2876mg 82%
Total Carbs 39.61g 11%
Dietary Fiber 6.8g 23%
Sugars 8.46g 6%
Protein 83.77g 134%
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