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