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!
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