chops hero.jpgI’m back to celebrate Porktober! Today I have a fabulous recipe for boneless pork chops stuffed with spinach, roasted red peppers and provolone cheese. Since I live near Philadelphia it is inspired by the porchetta sandwich which I love to order when I am in south Philadelphia. But this is not like a fast food take out dinner. It’s an easy to make week night dinner for your family but can also be served to company on the weekends.

pork prize packBesides sharing one of my favorite pork recipes, I also have a GIVEAWAY for you. Who wants to win a “Porktober” prize pack? The prize pack includes a pig shaped cutting board, Pork Be Inspired apron, tumbler, digital meat thermometer,  a $100 Costco Cash Card and a $55 Costco Cash Card (for membership). If the winner already has a membership, then they have $55 more dollars to spend at Costco!  To enter, all you have to do is follow the instructions at the end of this post on rafflecopter.

Now let’s get these chops cooking!

On my last Porktober post, I mentioned that all boneless pork chops and roasts were on sale at Costco this week. Take a look at this beautiful package of lean chops. I have a small family of four and we usually don’t eat the whole package at once but I split up the packages and keep some in the freezer for another night’s dinner.

These boneless chops are seared in a pan, a pocket is cut into them and they are stuffed with a savory mixture of spinach, roasted red peppers, croutons and provolone cheese. They are baked in an oven for 20 to  30 minutes or until the pork temperature reaches 145 (for medium rare) to 160 degrees (for medium) . I love using my digital thermometer as that is the most accurate method. The chops are set to rest for about 3 minutes then covered with a light caper sauce that was made when the chops were cooking in the oven. They are juicy, tender and I love the great Italian flavors.

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I like to serve these chops with  rice or orzo. A sprinkling of fresh parsley always makes the plate look pretty. But if you prefer potatoes instead then be my guest and make some potatoes to go with them.

Why don’t you buy some pork this October and make a comforting meal for you and  family. For recipe inspiration, go to www.PorkBeInspired.com, www.Facebook.com/PorkBeInspired, www.Costco.com or  www.Facebook.com/Costco.

Make sure to click on the rafflecopter giveaway link and follow the instructions below to enter the giveaway. Don’t forget you can win a “Porktober” prize pack which includes a $55 membership to Costco and a $100 gift card. Giveaway ends on October 26th.

Good luck everyone!

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4.8 from 20 reviews
Stuffed Pork Chops Italiano with Caper White Wine Sauce
Author: 
Recipe type: Entree/ Pork
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
This easy meal looks like something served at a restaurant.
Ingredients
  • 3 Tablespoons Olive oil, divided
  • 1 teaspoon crushed garlic
  • 8 ounces baby spinach
  • ½ cup chopped roasted red peppers
  • ¼ cup shredded Parmesan cheese
  • ½ cup Caesar croutons, slightly crushed
  • 4 thick cut boneless pork chops (4 to 6 ounces each)
  • 1 TBS Tuscan seasoning or Italian seasoning with salt (I used McCormick Tuscan seasoning)
  • 4 thick slices Provolone cheese
  • 2 Tablespoons butter
  • ½ cup white wine
  • 2 teaspoons capers
Instructions
  1. Preheat oven to 400 degrees.
  2. Heat 1 tablespoon of the olive oil in a large frying pan on medium heat. Add garlic, spinach and peppers. Cook for a few minutes or until spinach is wilted. Add Parmesan cheese and croutons. Stir well. Set mixture aside in a small bowl.
  3. Add the remaining 2 tablespoons of oil to the pan. Season both sides of the pork chops with the Italian seasoning. Add to pan and sear on medium heat for a few minutes on each side or until chips are golden.
  4. Remove from pan and place on a baking sheet lined with aluminum foil. Cut a horizontal slit in each chop to form a pocket. Diving the spinach mixture into four portions and stuff each chop. Place one slice of provolone cheese over the stuffing on each chop.
  5. Bake in oven for about 25 minutes or until chops reach an internal temperature of 145 (for medium rare) to 160(for medium) using a digital thermometer. Let rest for 3 minutes after cooking.
  6. While chops are almost done baking, add butter to the pan the chops were seared in. Add wine and capers. Cook on medium heat for a few minutes or until sauce slightly thickens.
  7. Serve the sauce over the cooked chops.

****For full disclosure, this post was sponsored by The National Pork Board. As usual, all opinions are my own.

a Rafflecopter giveaway

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