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.
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.
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!