Add the onions and saute until translucent, about 7 minutes. Store completely cooled pork chops in an airtight container or heavy-duty freezer bags. Ingredients 2 teaspoons canola oil 1 finely chopped onion 2 cloves minced garlic 1 cored and chopped Granny Smith apple 2 teaspoons chopped, or 1/2. Melt the butter in a large skillet over medium-high heat.Store completely cooled pork chops in an airtight container and keep in the fridge for up to 4 days. Combine the bread crumbs, cup apple juice, chopped apple, Cheddar, raisins and butter in a medium bowl.Remove from grill let stand about 8 minutes, then serve.Next, move the pork chops over indirect heat on the grill close the grill and cook for 5 minutes on each side, or until internal temperature reaches 145˚F.Let mixture sit for 5 to 10 minutes to develop flavor. Add the hot vinegar and swirl to dissolve. Be gentle when turning over the pork chops. In a plastic container put the salt, sugar, peppercorns, and mustard powder. Set the stuffed pork chops over direct heat on a HOT grill cook for 3 minutes per side, or until golden and grill marks appear.Remove from oven and let stand few minutes before serving.Use an instant read thermometer to check for doneness. Remove from stovetop and place in the oven bake for about 10 to 12 minutes, or until internal temperature of the pork chops reaches 145˚F.If some of the stuffing does fall out, stuff it back in with a fork or a spoon. Be careful when you’re flipping the chops so that the stuffing doesn’t fall out. Add oil and sear the pork chops 3 minutes per side. Wipe down the skillet and set it over medium-high heat.I use about 6 to 8 toothpicks per pork chop. Stuff the prepared spinach mixture into each pork chop.Stir in baby spinach and cook for 1 minute. Stir in crumbled bleu/blue cheese and continue to cook for 1 more minute, or until cheese just starts to melt and spinach has wilted.Grab a large oven-safe skillet, heat some oil, and add minced garlic cook for 20 seconds.Take your time cutting in and be careful not to cut all the way through you just want a simple pocket that you can stuff with the mixture. Sprinkle inside of each pocket lightly with salt and pepper. First, you will want to cut a pocket in each boneless or bone-in pork chop. directions Preheat oven to 350 degrees F.This is an easy dinner idea that’s simple enough for a weeknight dinner, but will also impress friends and guests. The pork chops are tender, bursting with flavor, and everything comes together in just 30 minutes. The trick to flavorful and juicy pork chops is to give them a quick sear on the stovetop before cooking them all the way through in the oven.
Use a paring knife to cut a deep horizontal slit into each chop to create a pocket. Combine corn, bread crumbs, egg, and butter in a medium bowl mix until stiff and well combined. Forget dry pork chops because these Stuffed Pork Chops are packed to the brim with a cheesy spinach filling, they are low in carbs, Keto-friendly, and easy to prepare in just one skillet. Preheat the oven to 350 degrees F (175 degrees C).
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