Shake and Bake Cheesy Stuffed Pork Chops
Thick bone in pork chops stuffed with brown rice, fresh spinach, bacon and melty cheese and then dipped in seasoned pank0 breadcrumbs and baked to perfection.
Servings: 4
Calories: 658kcal
Ingredients
Cheesy Rice Mixture
- 3 slices bacon
diced - 1 onion
peeled and chopped - 2 stalks celery
chopped - 2 cloves garlic - 2 cloves minced peeled and minced
- 2 teaspoons rosemary
fresh copped or 1 teaspoon dried. - 2 cups brown rice cooked (you can use white rice, wild rice, red rice basmati or whatever kind you like)
- 2 cups spinach
fresh - 1 teaspoon herbs de Provence
- salt and pepper
to taste - ¾ cup mozzarella cheese
shredded (I used feta cheese for the adults) - 4 pork chops
4 thick cut with bone left in
Shake and Bake Crust
- 1 egg beaten
- 1.5 cups panko bread crumbs
- 1 teaspoon herbs de Provence
- salt and pepper
to taste - 2 tablespoons olive oil
Instructions
- Preheat oven to 375 degree F. or 190 C.
- Make the Cheese Rice Mixture: In a medium frying pan or wok, cook the bacon, celery and onion together until slightly golden and aromatic. (There is no need to add oil because of the bacon but if your bacon is really lean you may need to add a tablespoon of olive oil.) Add the garlic and rosemary and fry one minute until aromatic. Then add your cooked rice and stir to coat well. Add your spinach and stir and cook for about 1 minute just until wilted. Add salt and pepper to taste. Remove from burner and add cheese. Set aside.
- Cut your center cut pork chops lengthwise to create a large pocket. Be careful not to puncture the pork chop all the way through. Season pork chop both sides and in the pocket with salt and pepper. Stuff each of the pork chops with the cheesy rice mixture (cooked bacon, onions, celery, garlic, rosemary, cooked brown rice, spinach, herbs de Provence and Cheese). Close edges with tooth picks.
- Make your shake and bake panko bread crumb mixture: On a plate mix panko bread crumbs, herbs de Provence, garlic powder and salt and pepper and set aside.
- Dip each stuffed pork chip into the beaten egg on both sides. Then dip each stuffed pork chop into your homemade shake and bake panko bread crumb mixture. Shake off excess.
- In a frying pan, add olive oil and fry stuffed shake and baked pork chops over medium heat on both sides just a minute or two until slightly golden brown. Transfer pork chops to a greased baking sheet and bake uncovered for about 15-20 minutes or the internal temperature is about 155 degrees F (68 degrees C). Remove stuffed pork chops from oven and let rest for about 5 minutes under aluminum foil. Remove toothpicks.
- Serve Shake and Bake Cheesy Stuffed Pork Chops with a side of veggie and a nice tossed salad. Enjoy!
Notes
Storage: Pork Chops can be stored in the refrigerator for up to 3 to 4 days in a covered container or frozen up to 3 months.
Reheat: On the stovetop over medium heat until warmed through or in the oven at 325 degrees F for 10 minutes.
Nutrition
Serving: 1pork chop | Calories: 658kcal | Carbohydrates: 49g | Protein: 44g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 158mg | Sodium: 516mg | Potassium: 877mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1698IU | Vitamin C: 7mg | Calcium: 213mg | Iron: 4mg
