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!