Recipe

Spinach Stuffed Spicy Panko Crusted Pork Chops with Creamy Rustic Pan Sauce

Spinach Stuffed Spicy Panko Crusted Pork Chops with Creamy Rustic Pan Sauce

Photo by JennT1981

  • This recipe was entered in the contest for Your Best Spinach Recipe
  • Chef

    JennT1981's 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...

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Serves 2

  1. Preheat oven to 350 degrees F.

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  2. In a medium bowl combine, spinach, mozzarella, parmesan and mix thoroughly.

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  3. Season chops with salt and pepper and stuff each evenly with spinach mixture.

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  4. In a shallow dish combine, horseradish and mustard and stir to mix.

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  5. Pour panko bread crumbs in another shallow dish.

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  6. 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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  7. 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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  8. In the meantime heat olive oil in a medium sauce pan over medium heat.

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  9. Add carrots and let cook about 3 to 5 minutes.

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  10. 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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  11. Deglaze pan with apple juice and cook 1 minute.

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  12. Add broth, cream of mushroom soup and cream cheese.

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  13. 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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