I wish I would have remembered to take pictures, because this was pretty good.
I used 2 thick cut, bone-in pork chops from Publix (our grocer here in FL) and let them marinate in the following for 3hrs.
Marinade: 2 cups red wine Vinegar
1 cup Olive Oil
Some fresh Parsley, Oregano, and Basil
3 cloves garlic
Lemon Zest and some lemon juice (not much...maybe a tblsp)
Salt
Pepper
- I added all of these ingredients to a food processor and gave them a chop/grind/blend.
I pulled the pork chops out of the fridge and started on my "stuffing."
Stuffing:
1 10oz package of defrosted, chopped spinach
Diced sun-dried tomatoes
4 oz mozzerella cheese
1 clove garlic
some salt
I started by adding the spinach to a hot saute pan with olive oil. Added the garlic and sun dried tomatoes. Then, once hot, I added the cheese, stirred, and removed from heat.
I cut pockets into each of the thick pork chops and added the stuffing mixture after it cooled for 5 minutes. (I only used about 1/4 of the stuffing mixture, but ate the rest as an appetizer. It was delicious on its own.)
I put a little bit more of the "marinade" on top of each pork chop and put them on my Weber Gas Grill with temp of @350. I let them cook for awhile on one side so the herbs on top would cook in. I didn't burn them, but didn't do any quick flips to sear both sides of the meat.
While all of this was going on, I put the marinade in the same saute pan as the stuffing and let it reduce/cook off the vinegar. I then used some of that as seasoning for my green beans.
Enjoy if you'd like to try this. My wife and I loved it.
I used 2 thick cut, bone-in pork chops from Publix (our grocer here in FL) and let them marinate in the following for 3hrs.
Marinade: 2 cups red wine Vinegar
1 cup Olive Oil
Some fresh Parsley, Oregano, and Basil
3 cloves garlic
Lemon Zest and some lemon juice (not much...maybe a tblsp)
Salt
Pepper
- I added all of these ingredients to a food processor and gave them a chop/grind/blend.
I pulled the pork chops out of the fridge and started on my "stuffing."
Stuffing:
1 10oz package of defrosted, chopped spinach
Diced sun-dried tomatoes
4 oz mozzerella cheese
1 clove garlic
some salt
I started by adding the spinach to a hot saute pan with olive oil. Added the garlic and sun dried tomatoes. Then, once hot, I added the cheese, stirred, and removed from heat.
I cut pockets into each of the thick pork chops and added the stuffing mixture after it cooled for 5 minutes. (I only used about 1/4 of the stuffing mixture, but ate the rest as an appetizer. It was delicious on its own.)
I put a little bit more of the "marinade" on top of each pork chop and put them on my Weber Gas Grill with temp of @350. I let them cook for awhile on one side so the herbs on top would cook in. I didn't burn them, but didn't do any quick flips to sear both sides of the meat.
While all of this was going on, I put the marinade in the same saute pan as the stuffing and let it reduce/cook off the vinegar. I then used some of that as seasoning for my green beans.
Enjoy if you'd like to try this. My wife and I loved it.
