Spinach & Pepper Jack Stuffed Pork Chops

We absolutely loved this recipe. I rolled mine, but you can fillet them and leave three sides on like a "pocket"and stuff them that way as well. I did not have that option as I took mine off of the bone and they were pretty small. The cheese would stay in much better if you fillet a "pocket"into your chops.

Ingredients:

4 Pork Chops

2 Cups Fresh Spinach

2-4 oz Pepper Jack Cheese

1 Egg- Beaten

1 Container French's French Fried Onions-crushed

Season to taste. 

*I rubbed mine down with barbecue maple rub before stuffing*

Directions:

Preheat oven to 400. 

On a cutting board, fillet your pork chops. Cut a "pocket" to stuff or fillet all the way to one end for the roll. Place your spinach on/in the pork chop first. Then crumble your pepper jack and add that. If you made the pocket cut, you can try covering the opening with a bit more spinach to keep the cheese in better as it cooks. Roll your pork chop if you cut it the long way. 

Dip each stuffed pork chop into your egg and fully cover with your fried onion crumbles and place on a sprayed/greased baking sheet. 

Bake in the oven for 30-35 minutes.

** Keep in mind, you can coat these with any kind of breading you choose and also switch out the cheese for your favorite kind as well! I'm just super duper obsessed with french fried onions. 

YUMM-alicious! 

Serve hot and enjoy! 

Italian Stuffed Shells

These are a once every two weeks kind of deal in our house. They are SOOO good and cheesy and comforting! It really doesn't get any better than this!

Ingredients:

1 Box "Jumbo"Shells
1lb Hamburger Meat, cooked & drained
1 small jar Ragu- Any flavor.
1 Bag Shredded Italian Cheese
1 8 oz box Cream Cheese- Can also use the flavored kinds.
1 Can Diced Tomatoes- I use Italian Style
1/2 C Bread crumbs- seasoned to taste
1 medium onion
2 tbsp Diced Garlic
2 tbsp Italian Seasoning

Preheat oven to 375

Alright! First things first, get your shells cooking. Don't cook them until mushy or completely done, cook them until they are soft enoughh to fill. They will continue to cook as you bake them. I usually only use about 15 shells per meal and put the rest in a ziplock for another day. Now, brown your meat with 1/2 tbsp garlic and 1/2 an onion. (If you like onions....and garlic. If not, you might be a little crazy) Take about 1/2 the meat, maybe more, and place in a separate bowl. Add seasoned breadcrumbs (I season mine with an italian seasoning grinder) and mix well until it resembles raw meatloaf. Set aside. In a separate bowl, add 4 oz of cream cheese and 1 cup of italian shredded cheese. Add in some italian seasoning to this too. When your shells are cooked enough, separate them and place on a cookie sheet or wax paper. Now take your remaining meat, add in the jar of Ragu, Diced tomatoes, and some italian season and set to medium heat, covered. When to shells are cool enough, start filling them. I put a tablespoon of the cheese mixture, then a tablespoon the meat mixture and set them in a pan. When they are all filled and lined up in your pan, ladle on the spaghetti sauce. add some more italian cheese to the top, and cover with foil. Bake about 20-25 minutes, then take the foil off and bake another 10. Serve with galric bread, bread sticks, twists, loafs, whatever you do with your italian. ENJOY! I know we do! So damn good!


Bless This Damn Mess! :-)