PORK ESSENTIALS: SPINACH-FETA STUFFED LOIN CHOPS

Pork Essentials: Spinach-Feta Stuffed Loin Chops image

Provided by Andy Anderson ! @ThePretentiousChef

Categories Pork

Number Of Ingredients 15

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PLAN/PURCHASE
THE STUFFING
2 tablespoon(s) sweet butter, unsalted
1 tablespoon(s) olive oil, extra virgin
2 clove(s) garlic, minced
12 ounce(s) frozen spinach, one bag
2 ounce(s) feta cheese
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
THE CHOPS
1 tablespoon(s) sweet butter, unsalted
1 tablespoon(s) olive oil, extra virgin
2 medium pork loin chops boneless, about 1-inch (2.5cm) thick
- brown mustard, for brushing
- italian breadcrumbs, for dusting

Steps:

PREP/PREPARE
THE STUFFING
Gather your Ingredients (mise en place).
Add the butter and oil to a skillet over medium heat.
When the foaming subsides, add the spinach, and garlic.
Chef's Note: Add a bit of salt and pepper, to taste.
Stir for 2 minutes, and then add the feta.
Stir until most of the moisture is removed, about 2 - 3 minutes, and reserve.
THE CHOPS
Place a rack in the middle position, and preheat the oven to 300f (150c).
Use a sharp knife, to cut a pouch into the chops.
Chef's Note: Be careful not to cut through the chops.
Stuff the chops with the spinach.
Chef's Note: You will have more spinach than you need, but that is okay, just serve it on the side with the chops.
Brush the stuffed chops with the brown mustard.
Dust the chops with the Italian breadcrumbs.
Add the butter and oil to an ovenproof skillet over medium heat. When the foaming subsides, add the chops.
Cook on both sides until lightly browned, about 2 - 3 minutes per side.
Add the skillet to the preheated oven, and bake until fully cooked, about 15 - 18 minutes.
PLATE/PRESENT
Serve while still nice and warm with your favorite sides. Enjoy.
Keep the faith, and keep cooking.