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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
- 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.
- This recipe was entered in the contest for Your Best Spinach Recipe
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