Stuffing-Topped Pork Chops
Here’s a hearty, cold-weather dish for those with a wheat intolerance. Instead of bread, the stuffing features fresh spinach and an Omega-3-packed cereal made of flax, corn and amaranth. And instead of fussing with filling the chops, you just mound it on top.
Prep Time: 35
Total Time: 60
- 4 Organic Prairie Pork Chops (bone-in), thawed
- 2 tablespoon Organic Valley Butter
- 1 cup finely chopped onion
- 1 teaspoon dried thyme
- 3-4 cup chopped fresh spinach
- 3 cup Nature's Path Mesa Sunrise gluten-free cereal
- 1 Organic Valley Medium Egg
- 1 teaspoon organic corn or canola oil
- salt and pepper to taste
1. Heat oven to 350 degrees. Dry the pork chops well on paper towels and season them generously with salt and pepper on both sides. Set aside.
2. For stuffing: Melt butter until hot in a large skillet over medium flame. Add onions and thyme; cook, stirring occasionally, until onions are tender, 6–7 minutes. Add spinach and cook, stirring often, until spinach is limp. Crush the cereal in your hands and stir it into to the spinach-onion mixture. Add salt and pepper to taste. Spread the mixture out onto a plate to cool. Stir in the beaten egg when the mixture has cooled down to warm or room temperature.
3. Heat the oil in a large, heavy skillet over medium flame. (If you use the same skillet as in Step One, clean it before proceeding). When the oil is very hot, swirl the pan to coat the entire bottom. Add the chops and brown them well on both sides, 3–4 minutes per side. Place the browned chops in a baking dish and mound 1/4 of the stuffing on the top of each one.
4. Bake 25–30 minutes and serve immediately.
Copyright by Terese Allen