Elly's Pork Chops Stuffed with Goat Cheese and Spinach Recipe.
I love goat cheese.
I love spinach.
Seemed like an No-S****er as John Taylor would say.
2 boneless pork chops (I don't read directions so did it with the bone and they were great)
1.5 Tbsp olive oil, divided
1/4 cup diced onion
1 clove garlic, minced
1 cup fresh spinach, chopped or torn
salt and pepper
1-2 oz. goat cheese
Preheat oven to 350.
Heat a skillet over medium heat and add .5 Tbsp olive oil. Cook onion until translucent. Stir in garlic until fragrant, and then add spinach to wilt. Take off heat.
Stir in goat cheese, salt and pepper and Italian seasoning to taste.
Pound chops slightly and slit a pocket in the side of each chop. Sprinkle with salt and pepper and stuff with equal parts of the spinach mixture.
Heat the remaining 1 Tbsp. olive oil in a skillet. When hot, brown the pork chops for about 2 minutes per side.
Move skillet to oven and finish cooking, until internal temperature is about 150, around 15 minutes.
I served this with Daddy's Potatoes... my dad used to make these new potatoes for us on Sundays. My dad wasn't a huge cook, but he did three things well... 1) marinades 2)grilled cheese sandwiches and 3)daddy's potatoes. I am pretty sure these potatoes came out of my parents' favorite 80's Cookbook, the Frugal Gourmet.
1 bag new red potatoes peeled (I am lazy and don't peel mine)
1/2 stick butter
1T olive oil
lots of salt
Heat a frying pan with 1/2 stick of butter and 1T olive oil at medium high heat for about 2 minutes. When the oily pan starts to bubble, add the potatoes and cook for 2-3 minutes per side until they get a golden brown color. Add about 1/8th of salt to the top, reduce heat and cover. Cook for 15 more minutes, every 3-4 minutes shaking the pan so as to turn the potatoes inside. You know they are done when soft and golden.... these potatoes really don't need any fixings. They taste good on their own!