I love anything that’s dipped in bread crumbs and fried. It’s my weakness. So, lately I’ve been trying to slow down on the pan frying, and increase the oven baked deliciousness that is so much healthier for you. This dish is creamy, juicy, and very filling, and definitely one of my new favorite ways to make pork! I served this dish with some homemade spaghetti with pesto (you can find my pesto recipe here)!
2 boneless pork chops
small log of goat cheese (I used homemade, will be posting the recipe soon!)
a few handfuls of spinach
a clove of garlic
a couple tablespoons of mayonnaise
Preheat your oven to 350 degrees. Mince a shallot and a clove of garlic. Brown in a pan and add your spinach. Once the spinach is wilted, and dark green remove from the heat. At this point you can either use the full leaves, or throw the spinach, shallots, and garlic into the food processor to get a nice fine chop.
Slice your pork chop through the center, aka butterfly it, and pound it out so it is nice and thin. Spread your spinach mixture and sprinkle with goat cheese. Roll up the pork chop and tie it with some butchers string. Spread a little bit of mayo over the top and sprinkle with bread crumbs and some parmesan. Bake on a cooling rack, on top of a cookie sheet. This will allow the air to reach all around the pork and will keep it from getting soggy. Bake until it reached 170 degrees, about 30-40 minutes. Serve with your favorite side and enjoy!