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 times.
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