Spinach Stuffed Pork Chops with Cranberry Almond Rice - Instructions
In a small sauce pan, add vegetable broth, rice, butter, and stir to combine. Place over medium high
heat. Once the broth comes to a boil, reduce heat and cover. Let simmer until rice is cooked, 30-45
minutes, depending on the rice you use. Note: Check directions on rice packaging for accurate cooking
In a medium sauté pan, heat 1 tablespoon olive oil and 1 tablespoon of butter over medium heat. Once
butter begins to foam, add onions and garlic, and cook 4 to 5 minutes until onions soften. Add spinach
and sauté until spinach wilts and releases its water. Season with salt and pepper. Cook 3 to 4 minutes,
stirring frequently, until most of the water cooks off. Add bacon and cheese, and stir to combine. Set
aside and allow to cool while prepping pork chops.
Preheat oven to 425 F. Cut a deep pocket into the trimmed pork chops. Note: It may be easier to
butterfly the pork chop, but it will make it harder to pan sear once it is stuffed. Season pork chops
with salt and pepper. Fill pocket with 1/2 of the spinach mixture, or as much as it will hold. If
desired, use a toothpick or butcher's twine to hold closed.
Add the cranberries and almonds to rice, and stir to combine.