Saucy Spinach, Mushroom and Walnut Stuffed Pork Chops

I love to make stuffed pork chops, they are so easy and make such an elegant presentation.  I love them stuffed with Apple, Bacon Sage and Fontina, I love them stuffed with Blue Cheese, Grapes and Rosemary
 and I love them stuffed with Spinach, Mushrooms and Walnuts!

They are so easy to prepare.  I just diced up some red onions, mushrooms and walnuts.

In a large skillet, I sauteed the onion in a tablespoon of butter until tender. I added the mushrooms and garlic, cooked about one minute longer.  I tossed in the spinach, and 2 tablespoons of walnuts; stirring and cooking just until spinach was wilted.

I removed the stuffing from pan to a bowl.

I cut a deep slit into each pork chop, forming a pocket and stuffed in about 1/4 cup of the spinach mixture into each chop

and sprinkled with pepper.

In the same skillet that I prepared the stuffing in, I cooked the  chops in oil for 4-8 minutes on each side,

 until lightly browned.

I removed the chops to a plate leaving any stuffing that fell out in the pan, and stirred in 2 tablespoon of flour and salt into the skillet until blended. I gradually stirred in about a 1/2 cup of wine, 3/4 cup of chicken broth and1 tablespoon lemon juice, stirring to loosen any browned bits from pan.  I brought it all  to a boil; cooking and stirring for about 2 minutes or until thickened. I returned the chops to the skillet, covered them with a lid and simmered about 15 minutes. To serve I placed one pork chop  on some bow tie pasta and topped with some sauce and sprinkled with some chopped walnuts.  It was another stuffed pork chop hit!!!

Saucy Spinach, Mushroom and Walnut 

Stuffed Pork Chops

(print recipe)

1/2 cup chopped red onion

1 tablespoon butter

1/2 cup chopped mushrooms

1 package (6 ounces) fresh baby spinach 

1/4 cup chopped walnuts, divided 

3 teaspoons minced garlic 

4 boneless pork loin chops (1 inch thick and 6 ounces each) 

1/4 teaspoon pepper 

1 tablespoon olive oil 

2 tablespoons all-purpose flour 

1/4 teaspoon salt 

1/2 cup white wine

3/4 cup chicken broth 

1 tablespoon lemon juice

In a large skillet, saute onion in butter until tender. Add mushroom and garlic, cook one minute longer.  Add the spinach, and 2 tablespoons walnuts; cook and stir just until spinach is wilted. Remove from the heat; set aside.

Cut a deep slit in each pork chop, forming a pocket. Stuff 1/4 cup spinach mixture into each chop; secure with toothpicks. Sprinkle with pepper. In the same skillet, cook chops in oil for 4-8 minutes on each side, until lightly browned.  Remove chops and keep warm.

Stir flour and salt into skillet until blended. Gradually stir in wine, broth and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chops to skillet, cover and simmer for about 15 minutes. Serve pork chops and sauce over pasta; sprinkle with remaining walnuts.