Photo by JennT1981
JennT1981's Notes:
Expand10 ounces frozen spinach thawed and squeezed Ask a question about this ingredient
1 cup mozzarella, shredded Ask a question about this ingredient
1/4 cup grated parmesan cheese Ask a question about this ingredient
2 boneless pork chops, trimmed and pocketed Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 teaspoon pepper Ask a question about this ingredient
2 tablespoons horseradish Ask a question about this ingredient
1 tablespoon yellow mustard Ask a question about this ingredient
1/3 cup panko bread crumbs Ask a question about this ingredient
1 dash cooking spray Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
3 carrots, peeled and diced Ask a question about this ingredient
4 cloves garlic, minced Ask a question about this ingredient
1 shallot, minced Ask a question about this ingredient
2 tablespoons fresh sage, minced Ask a question about this ingredient
1/2 cup apple juice Ask a question about this ingredient
1 cup chicken broth Ask a question about this ingredient
1 can cream of mushroom soup Ask a question about this ingredient
2 tablespoons cream cheese Ask a question about this ingredient
Preheat oven to 350 degrees F.
Ask a question about this stepIn a medium bowl combine, spinach, mozzarella, parmesan and mix thoroughly.
Ask a question about this stepSeason chops with salt and pepper and stuff each evenly with spinach mixture.
Ask a question about this stepIn a shallow dish combine, horseradish and mustard and stir to mix.
Ask a question about this stepPour panko bread crumbs in another shallow dish.
Ask a question about this stepCarefully coat each side of the chops, first with the horseradish/mustard mix and second into the panko bread crumbs, until evenly coated.
Ask a question about this stepPlace chops into a lightly greased baking dish and bake until golden and juices run clear, about 25 to 30 minutes.
Ask a question about this stepIn the meantime heat olive oil in a medium sauce pan over medium heat.
Ask a question about this stepAdd carrots and let cook about 3 to 5 minutes.
Ask a question about this stepNext add garlic, shallot and sage and let cook another 1 to 2 minutes, being careful not to burn garlic and shallot.
Ask a question about this stepDeglaze pan with apple juice and cook 1 minute.
Ask a question about this stepAdd broth, cream of mushroom soup and cream cheese.
Ask a question about this stepLet 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.
Ask a question about this stepChef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.