Sabrina's Stuffed Chops (or Chicken Breasts)
Why I Love This Recipe
Versatile dish because you can use porkchops or chicken.
Ingredients You'll Need
4 center cut pork chops or chicken breasts
2 tsp salt
1 tbsp pepper
1 tbsp garlic powder
1 tbsp chili powder (optional)
½ cup feta cheese (or blue cheese)
¼ cup roasted red peppers
1 cup chopped spinach (frozen or fresh, if using frozen, make sure to thaw out and squeeze out excess water before stuffing)
2 cups chicken broth, divided
2 tsp cornstarch
2 tsp water
Preheat oven to 350°.
Using a large nonstick, oven safe skillet, spray it with olive oil spray, preheat pan over medium heat
Wash and pat dry, the pork chops.
Using a very sharp paring knife cut a slit into the center of each pork chop or chicken breast, making sure to not cut through, but cutting a large pouch to hold the stuffing mix.
Season the chops or breasts with salt, pepper, garlic powder & chili powder (if using) on both sides.
In a small bowl combine feta cheese, red peppers & spinach.
Stuff ¼ of the mix into each pork chop filling it up as much as possible.
Place chops into the preheated skillet and let each side brown, 7 to 9 minutes per side.
Pour one cup of chicken broth into the skillet and place in the preheated oven.
Cook in oven for 30 to 40 minutes or until cooked through.
Remove pan from oven and place chops on a plate to keep warm.
In a small dish mix together cornstarch and water until smooth.
Add in remaining chicken broth to the pan over medium heat.
Whisk in cornstarch mixture and bring mixture to a boil, stirring constantly, until it thickens to a loose gravy.
Taste and adjust seasonings as necessary.
Serve gravy over chops or chicken breasts immediately.
Pairs Well With
Can be served with rice or potatoes.