Stuffed Pork Chops
Serves 4
INGREDIENTS
Brine:
- 4 bone-in, double-cut loin chops
- 5 cups water
- 1/4 cup kosher salt
- 1 tablespoon fresh cracked black pepper
- 3 tablespoons Dijon mustard
- 1 tablespoon dried sage
- 1 tablespoon garlic powder
Spinach Artichoke Dip Stuffing:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 (14 ounce) can Reese Chopped Artichoke Hearts, drained
- 10 oz frozen chopped spinach, thawed and drained
- 1 (7 ounce) jar of Reese Caramelized Onions
Breading:
- 1 teaspoon Italian seasoning
- 1 teaspoon fresh cracked black pepper
- 3/4 cup panko breadcrumbs
- 1/2 cup flour
- 2 eggs
- 2 tablespoons olive oil
- 1/4 cup beef tallow or bacon fat
DESCRIPTION
Firing up something special for Father’s Day? These Spinach Artichoke Dip, Stuffed Pork Chops, with Reese Caramelized Onions and Chopped Artichoke Hearts, are a bold, savory way to celebrate.
DIRECTIONS
- Start by making a brine and soaking the pork chops for 1–2 hours after slicing a pocket into each chop.
- For the filling, mix together spinach, mayonnaise, sour cream, artichoke hearts, parmesan, caramelized onions, garlic, and salt until smooth.
- Stuff the chops with this mixture and secure with toothpicks.
- Bread the chops by dipping them in beaten eggs and a seasoned panko-flour mixture.
- Sear the chops until golden on both sides, then finish baking at 350°F until the internal temperature reaches 150°F.