Stuffed Pork Chops

I am sitting backstage at the Grand Ole Opry as I write this. We are shooting a new television show here. This is quite a place. Although not the original location of the Opry, it nevertheless has a great tradition and an amazing vibe. At the same time, it is very relaxed and full of very polite and professional staff. I don’t have a lot of time to write.

Being in the south, I was reminded of stuffed pork chops. Here they are.


  • 2 Good Size Pork Chops
  • Two Handfuls of Spinach
  • Goat Cheese
  • Fuji or other tart apple, sliced
  • 3 Clove Garlic, thinly sliced
  • Olive Oil
  • Salt and Pepper
  • Lemon


  • Chef’s Knife
  • Oven Proof Saute Pan
  1. Pre Heat oven to 350.
  2. Thoroughly wash the spinach.
  3. Soak in iced cold water for about 10 minutes.
  4. Dry well with paper towels.
  5. Saute the spinach with the garlic in a little olive oil until the spinach wilts. Set aside in a bowl.
  6. Wash and dry the pork chops.
  7. Cut a slit in the pork chops almost all the way through, essentially butterflying them.
  8. Salt and pepper both sides.
  9. Stuff a little cheese, a slice or two of apple, a little spinach and garlic and repeat. Don’t fill them too full.
  10. Pour off the excess liquid in the pan and add a splash more olive oil.
  11. Pan-fry the chops, browning on both side.
  12. Stick the pan in the oven and finish by baking for about 10 minutes, depending on the thickness.
Be very careful when you remove as the pan is hot. 

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