Monday, February 23, 2009

Stuffed Sonoma Pork chops

This recipe is adapted from what i remember my friend Martiena said she used according to a recipe in the Sonoma Diet cook book. Oh and beware because i don't measure so these are guesstimates.


2 boneless pork chops (of a decent size but don't have to be huge)
4 tsp FF cream cheese
2 tbsp reduced fat feta cheese
2 tbsp chopped up mushrooms
2 tbsp chopped up red bell pepper
Spinach leaves, enough to put a layer down on each porkchop
garlic salt
Italian bread crumbs (gluten free.... oh these weren't in the recipe but i used them)
1-2 tbsp olive oil

Take your pork chops and place btw some plastic wrap and beat them until thin
Spread 2 tsp of the cream cheese on each
Sprinkle 1 tbsp of feta, mushrooms, and bell pepper on each.
Top with a layer of spinach and roll.
Put pork roll in small baking dish that has been covered with non-stick something)
Then top the Pork Chops with 1/2-1 tbsp olive oil each and sprinkle with the pepper, basil (mine was dried), garlic salt and bread crumbs.

Bake at 425 for about 30 mins or until done

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