Spinach Stuffed Spicy Panko Crusted Pork Chops with Creamy Rustic Pan Sauce

By JennT1981 • March 12, 2010 • 0 Comments

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Author Notes: Does anyone remember those silly commercials, "I feel like chicken tonight, like chicken tonight"? Well instead of using the jar from the shelf I did my best to recreate those familiar flavors I remember as a child. - JennT1981

Serves 2

10 ounces frozen spinach thawed and squeezed
1 cup mozzarella, shredded
1/4 cup grated parmesan cheese
2 boneless pork chops, trimmed and pocketed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons horseradish
1 tablespoon yellow mustard
1/3 cup panko bread crumbs
1 dash cooking spray
1 tablespoon olive oil
3 carrots, peeled and diced
4 cloves garlic, minced
1 shallot, minced
2 tablespoons fresh sage, minced
1/2 cup apple juice
1 cup chicken broth
1 can cream of mushroom soup
2 tablespoons cream cheese

Preheat oven to 350 degrees F.
In a medium bowl combine, spinach, mozzarella, parmesan and mix thoroughly.
Season chops with salt and pepper and stuff each evenly with spinach mixture.
In a shallow dish combine, horseradish and mustard and stir to mix.
Pour panko bread crumbs in another shallow dish.
Carefully coat each side of the chops, first with the horseradish/mustard mix and second into the panko bread crumbs, until evenly coated.
Place chops into a lightly greased baking dish and bake until golden and juices run clear, about 25 to 30 minutes.
In the meantime heat olive oil in a medium sauce pan over medium heat.
Add carrots and let cook about 3 to 5 minutes.
Next add garlic, shallot and sage and let cook another 1 to 2 minutes, being careful not to burn garlic and shallot.
Deglaze pan with apple juice and cook 1 minute.
Add broth, cream of mushroom soup and cream cheese.
Let cook an additional 5 to 7 minutes, until flavors have time to meld and sauce reduces and thickens slightly. Serve pan sauce over pork chops.