My Caprese Stuffed Chops have to be one of my favorite simple, yet impressive dishes to make for my family and friends. This recipe is honestly fairly easy! The work lies within the prep. Once the prep is complete, you forget about it, come back a few hours later and pop it in the oven. An hour or 2 later, you have Italian inspired Magic. Check out the details below.
Ingridents:
Center cut Chops (Pork or Turkey)
Basalmic dressing
Season blend of your preference ( I used garlic, crushed pepper, paprika, fresh cracked pepper, a dash of lemon juice, light creole seasoning)
Spinach
Fresh mozzarella
Basalmic dressing
Season blend of your preference ( I used garlic, crushed pepper, paprika, fresh cracked pepper, a dash of lemon juice, light creole seasoning)
Spinach
Fresh mozzarella
Extra Virgin Olive Oil
Cherry tomatoes ( diced in half )
Toothpicks (optional)*Preheat oven to 370*Directions: Start by creating a “slit pocket” for each chop. Once each chop is ready to be stuffed, mix and blend Basalmic dressing with seasoning. Be sure to evenly coat the chops. Stuff with fresh mozzarella, spinach and tomato. If Chops will not stay closed with filling, seal them with toothpicks. ( I stuffed and shaped the meat by hand and did not use toothpicks, this portion is optional ) Coat pan with blended Basalmic, light seasoning, spinach and tomato. On top of the bed of spinach, add stuffed Chops and drizzle lightly with EVOO. Cover with foil and allow to marinate 3-5 hours. Once ready, pop in the oven to bake for 1 hour 20 minutes or until the desired level of golden is achieved. Halfway through the cooking process I remove the foil so that the meat can brown better, but this is completely optional. I serve with garlic mash, lemon pepper asparagus and it’s a meal. Enjoy
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Cherry tomatoes ( diced in half )
Toothpicks (optional)*Preheat oven to 370*Directions: Start by creating a “slit pocket” for each chop. Once each chop is ready to be stuffed, mix and blend Basalmic dressing with seasoning. Be sure to evenly coat the chops. Stuff with fresh mozzarella, spinach and tomato. If Chops will not stay closed with filling, seal them with toothpicks. ( I stuffed and shaped the meat by hand and did not use toothpicks, this portion is optional ) Coat pan with blended Basalmic, light seasoning, spinach and tomato. On top of the bed of spinach, add stuffed Chops and drizzle lightly with EVOO. Cover with foil and allow to marinate 3-5 hours. Once ready, pop in the oven to bake for 1 hour 20 minutes or until the desired level of golden is achieved. Halfway through the cooking process I remove the foil so that the meat can brown better, but this is completely optional. I serve with garlic mash, lemon pepper asparagus and it’s a meal. Enjoy
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