Sunday, September 30, 2012

Stuffed Pork with Potatoes

I'm eating rice and veggies for dinner but my boys eat meat. Since it is Bubs birthday, I made them stuffed pork chops with potatoes.

2 boneless butterfly cut pork chops, pounded to lie flat
1 box frozen chopped spinach, defrosted and drained
3 tablespoons potato flakes
1 lb baby red potatoes, washed and quartered
Spices (read below)
Butchers twine


2 tablespoons cold, brewed coffee
2 tablespoons vegetable oil
1/2 teaspoon garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
Pinch of cumin

Place pork in freezer bag and pound slightly with bottom of a pan until flat. Mix marinade and pour into bag with pork. Refrigerate for a few hours.


Drain the spinach. Mix in 1/4 cup mashed potato flakes. Add 1/4 teaspoon garlic powder, 1/4 teaspoon minced onion, salt and pepper.

Remove pork from bag and lie flat on some foil. Place 2 tablespoons of the stuffing in the middle of each chop. Tie at the top and bottom of each. Roll each chop in flour.

Preheat a heavy, low pan with lid and add 2 tablespoons of oil. Place floured chops on pan and sear on 3 sides. Pour remainder of marinade in pan and 4 cups of water. Lower the heat to low. Add potatoes and the rest of the stuffing and cover with lid. Simmer on low for 2-1/2 - 3 hours.

The pork falls apart and the potato flakes in the spinach makes a light gravy in the pan.


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