Michael's Sexy Stuffed Pork Chops

 Yes.  I said Sexy.  These have to be the BEST Stuffed Chops I have ever had in my life!  They have an almost aphrodisiacal quality to them.  Absolutely melt in your mouth delicious, savor every bite good.  And believe it or not Mike found them here on  Food Network Courtesy of Family Circle Magazine of all places.  Guess they should know about sexy aphrodisiacal things since the magazine is devoted to those who have families. 

  Well anyway if you want the amounts for the ingredients just follow the link.  Mike did cut the recipe in half for just the two of us.  He also incorporated 1/8 of a pound of chopped linguica, a form of Portuguese cured pork sausage seasoned with onions, garlic, and paprika, and substituted prosciutto for the capocollo.  He also tied them as opposed to trying to close those monsters with toothpicks as the recipe suggests.

Assemle your ingredients

 

Saute your garlic in a little oil then add the spinach, salt, pepper, Italian seasonings and cook, stirring just until wilted.  Remove to a bowl and let cool completely.

When cool, add the  prosciutto, linguica, provolone and egg; gently stirring to combine.

Cut a slit (yes it says that) horizontally to the bone so chop can be opened like a book.

Stuff each chop with half of the stuffing.

Secure.

Preheat oven to 375 degrees. Heat 1 tablespoon of oil in a large skillet.  Add chops; cooking for 2 minutes per side or until browned.  Sprinkle with more salt and pepper.  Bake in the oven for 15 minutes or until the internal temperature registers 155 degrees on an instant read thermometer.  Remove chops to a platter and cover with foil.  Let stand 5 to 10 minutes before serving.  This is a good time to finish your side dishes.  Michael chose to make Asiago Pasta and fresh broccoli. 

This would be a perfect Valentines Day Candlelight dinner.  Or anytime you would like to impress your better half.  Try them soon and you'll agree.

Michael and Carla