Wednesday, January 30, 2013

Stuffed Butterfly Chops

 I have been holding onto this recipe for a long time.
I prepared these butterfly chops this last summer and never got around to
sharing it with you.
I know....
Shame on me!
This can be served any time of the year.
It's not just a summer dish.
 This one does not have a printable recipe because it's my own creation.
You will have to follow along to put these beauties together.
I had two butterfly pork chops that I marinated in balsamic vinaigrette salad dressing.
Any kind will work.
Choose your favorite.
I marinated them over night in the refrigerator.
I then stuffed them with spinach and Sargento Mozzarella/Provolone shredded cheese.
Just fill them to your liking.
I secured them shut with toothpicks and baked them in a 350 degree F. oven
for 45-60 minutes.
The last 5-8 minutes I topped them with a little more shredded cheese and
placed them under the broiler until the cheese was golden brown.
Super scrumptious!  
You can tell I created this in the summer.
Did you notice the yellow tomatoes and cottage cheese?
I am a sucker for yellow tomatoes.
And the farmers markets in my area are a blessing. 
I think I cleaned them out last summer.....
I don't like the way yellow tomatoes have such a short season.
I just can't get enough.
I hope you enjoy this recipe. It is sooooo GOOD!
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1 comment:

I look forward to and appreciate any comments.
Thank you for stopping by.

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