Stuffed Pork Chops
Firing up something special for Father’s Day? These Spinach Artichoke Dip, Stuffed Pork Chops, with Reese Caramelized Onions and Chopped Artichoke Hearts, are a bold, savory way to celebrate.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at reesespecialtyfoods.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Dish for brine
- Toothpick
- Dish
- Skillet
- Tongs
- Spatula
- Baking sheet
- Cooling rack
- Instant-read thermometer
- Oven
- Stove
- Refrigerator
- Plastic wrap
- Paper towel
- Serving platter
Ingredients
- 4 bone-in, double-cut loin chops
- 5 cups water
- 1/4 cup kosher salt
- 1 tbsp fresh cracked black pepper
- 3 tbsp Dijon mustard
- 1 tbsp dried sage
- 1 tbsp garlic powder
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- Salt
- pepper
- 1 (14 oz) can Reese Chopped Artichoke Hearts, drained
- 10 oz frozen chopped spinach, thawed and drained
- 1 (7 oz) jar of Reese Caramelized Onions
- 1 tsp Italian seasoning
- 1 tsp fresh cracked black pepper
- 3/4 cup panko breadcrumbs
- 1/2 cup flour
- 2 eggs
- 2 tbsp olive oil
- 1/4 cup beef tallow or bacon fat
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