Paleo Pizza-Stuffed Pork Chops
2 tbs. olive oil, divided
3 minced garlic cloves
4 cups baby spinach
1 small zucchini, diced small
1/2 tsp. Italian seasoning
salt & pepper
4 oz. nitrite-free pepperoni, diced small
1 egg
4 thick, boneless pork chops (mine was 2.5 lbs. total), slice in the center like a book
pizza or marinara sauce (optional), for plating (sugar free)
Heat olive oil in a large oven-proof skillet over medium heat. Add garlic and stir constantly for one minute. Add spinach, zucchini, Italian seasoning and a generous sprinkling of salt and pepper. Stir to combine. Cook just until spinach is wilted, about 2-3 minutes. Remove from heat and allow to cool a bit.
Once the spinach mixture is cool, add it to a medium-sized bowl. Add pepperoni and egg, stirring to coat mixture with egg.
Stuff each chop with 1/4 of the stuffing and secure with toothpicks.
Preheat oven to 375.
Heat other tbs. of olive oil in skillet over medium and add pork chops. Cook 2 minutes a side or until just starting to brown.
Place chops in a single layer in a baking dish. Sprinkle with a little more salt and pepper and bake at 375 for 15-20 minutes or until chops are cooked through.
Remove to a plate or platter and cover with foil, allowing to sit for 5-10 minutes. While pork chops are resting, heat pizza sauce (if using) on stovetop or microwave.
To serve, remove toothpicks from meat and drizzle a little sauce on top of each chop.
for nutritional info, click here
preppypaleo.com
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