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Brenda's Stuffed Pork Chops
Brenda's Stuffed Pork Chops

Before you jump to Brenda's Stuffed Pork Chops recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

In general, people have been trained to think that “comfort” foods are bad for the body and have to be avoided. Often, if your comfort food is made of candy or other junk foods, this holds true. Other times, comfort foods can be perfectly nourishing and good for us to consume. Several foods honestly do improve your mood when you consume them. If you are feeling a little bit down and you need a happiness pick me up, try a couple of these.

Green tea is really great for your mood. You were simply expecting to read that in this article, weren’t you? Green tea is high in a particular amino acid known as L-theanine. Research has discovered that this amino acid promotes the production of brain waves. This will improve your brain’s concentration while also calming the rest of your body. You already knew that green tea helps you feel a lot healthier. And now you know it can help raise your mood as well!

You can see, you don’t need to eat junk food or foods that are bad for you to feel better! Try a few of these instead!

We hope you got insight from reading it, now let’s go back to brenda's stuffed pork chops recipe. To make brenda's stuffed pork chops you only need 12 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare Brenda's Stuffed Pork Chops:
  1. You need olive oil
  2. Use garlic, chopped
  3. Provide (6 ounces) baby spinach
  4. Get sliced mushrooms
  5. Prepare pepper
  6. Take salt
  7. Get dried Italian seasoning
  8. Get Bacon, diced
  9. Use Grated provolone cheese
  10. Prepare egg, lightly beaten
  11. Use thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total)
  12. Prepare onion, chopped
Instructions to make Brenda's Stuffed Pork Chops:
  1. Preheat oven to 375°F.
  2. Cook bacon over medium heat till almost crisp. Add onion and cook till soft. Add garlic; cook, stirring occasionally, 1 minute. Add spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning; cook, stirring, just until spinach is wilted, about 2 minutes.
  3. Remove the spinach mixture to a medium-size bowl; let cool completely. When cool, add the provolone cheese and egg; gently stir to combine completely.
  4. Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book. Stuff each chop with 1/4 of the stuffing. (If freezing, wrap each chop tightly in freezer wrap, without toothpicks; freeze up to 1 month.) Secure chops with toothpicks.
  5. Heat 1 tablespoon oil in large skillet. Add chops; cook 2 minutes per side or until browned.
  6. Place chops in single layer in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
  7. Bake the chops in the oven for 15 minutes or until the internal temperature registers 155°F on an instant-read thermometer when inserted in the pork. Remove chops to a platter; cover with foil. Let stand 5 to 10 minutes in warm place before serving
  8. NOTE: You could also use chopped prosciutto. I also didn't have provolone so I used Monterrey jack.

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