Stuffed Pork Chops with Sauteed Spinach and Steamed Rice
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • For the Filling
  • 2 Tablespoons Butter
  • 1 apple, finely diced
  • 1 small Onion, finely diced
  • 6 mushrooms, finely diced
  • Pinch of Thyme
  • Salt & Pepper, to taste
  • ½ cup Bread Crumbs
  • 2 Tablespoons Chicken Broth.
  • 4 thick-cut boneless Pork Chops
  • 3 Tablespoons Olive Oil
  • For the Sauce
  • ½ cup Chicken Broth
  • ½ cup Dry White Wine
  • 1 Tablespoon Whole Grain Mustard
  1. For the Filling
  2. In a medium skillet, saute butter, apple, onion, mushrooms, thyme, salt and pepper
  3. When vegetables and apple begin to soften, stir in bread crumbs.
  4. Then moisten with chicken broth.
  5. Stir until everything sticks together, adding a bit more broth, if needed.
  6. Remove from heat.
  7. Cut pockets into 4 thick-cut boneless Pork Chops
  8. Fill with as much stuffing as possible.
  9. Sprinkle Pork Chops with Salt & Pepper.
  10. In a large frying pan, heat olive oil over medium heat,
  11. Fry Pork Chops for 7-8 minutes per side until nicely browned.
  12. Move Pork Chops from skillet to serving platter and cover with foil.
  13. [b]For the Sauce[/bb
  14. Turn heat up to high and add chicken broth, wine, and .mustard.
  15. Boil for about 3 minutes, whisking until fully combined.
  16. Pour sauce over Pork Chops and serve immediately.
Recipe by Create Amazing Meals at