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
Ingredients
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10 ounces
frozen spinach thawed and squeezed
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1 cup
mozzarella, shredded
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1/4 cup
grated parmesan cheese
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2
boneless pork chops, trimmed and pocketed
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1/2 teaspoon
salt
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1/4 teaspoon
pepper
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2 tablespoons
horseradish
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1 tablespoon
yellow mustard
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1/3 cup
panko bread crumbs
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1 dash
cooking spray
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1 tablespoon
olive oil
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3
carrots, peeled and diced
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4
cloves garlic, minced
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1
shallot, minced
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2 tablespoons
fresh sage, minced
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1/2 cup
apple juice
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1 cup
chicken broth
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1
can cream of mushroom soup
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2 tablespoons
cream cheese
Directions
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Preheat oven to 350 degrees F.
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In a medium bowl combine, spinach, mozzarella, parmesan and mix thoroughly.
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Season chops with salt and pepper and stuff each evenly with spinach mixture.
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In a shallow dish combine, horseradish and mustard and stir to mix.
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Pour panko bread crumbs in another shallow dish.
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Carefully coat each side of the chops, first with the horseradish/mustard mix and second into the panko bread crumbs, until evenly coated.
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Place chops into a lightly greased baking dish and bake until golden and juices run clear, about 25 to 30 minutes.
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In the meantime heat olive oil in a medium sauce pan over medium heat.
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Add carrots and let cook about 3 to 5 minutes.
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Next add garlic, shallot and sage and let cook another 1 to 2 minutes, being careful not to burn garlic and shallot.
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Deglaze pan with apple juice and cook 1 minute.
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Add broth, cream of mushroom soup and cream cheese.
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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.
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