Ingredients

How to make it

  • Fry the bacon until crispy, once they are done you can put them on a plate covered in paper towels, to drain off the grease. Set aside.
  • Chop the garlic into really small pieces,
  • Microwave the spinach until it's defrosted, not necessarily cooked all the way.
  • Wash the meat and slice open to stuff, not exactly centered as the top needs to fold over the bottom.
  • Once the spinach is done, you can mix and set aside.
  • Open the pork chops and lay a thin sprinkle of cheese, then crush up some bacon, you can use whatever method you feel comfortable with, I just used my hands.
  • Layer spinach on top and then more cheese, sorta like a lasagna.
  • Put some of the chopped garlic inside the pork chop but don't use all of it.
  • Fold over to stuff and repeat for as many chops as you want, just make sure you have enough ingredients. You can use any kind of baking dish, just make sure it has edges so the spinach doesn't fall and make a mess in your oven. Pre-heat 350 degrees while you are getting your hands dirty.
  • Sprinkle some oil on the pan or whatever you are using to prevent the chops from sticking but not too much. Place the chops in the baking dish and surround them with the rest of the spinach you didn't use as stuffing. This will also ensure your chops will stay moist. Use the rest of the bacon crumbles and garlic to sprinkle on top before sticking in the oven.
  • Bake at 350 for 25 minutes, after that, take them out and sprinkle MORE mozzarella cheese on top and continue banking another 10-15 minutes until the cheese is melted and light brown on top. Serve with whatever you like. Voila!
This is what it will look like when you are done stuffing. I put slices of scallion on top but I don't recommend this because they shriveled up.   Close
This was 10 minutes in. I occasionally check to make sure it's cooking well and nothing is burning.   Close
This is the chops after 35 minutes in the oven right before I put the cheese on top.   Close

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  • RetiredCook 3 years ago
    Your flavors sound very good in the pork chop dish - thanks for sharing.
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