dw made a pretty tasty lemon roasted chicken, spanish rice, and cranberry sauce for last night's dinner.
afterwards, i had to use up 4 huge pork chops, so i finally got around to making my spinach and goat cheese stuffed chops.
i toasted 2 large cloves of garlic and 2 golf ball sized shallots in evoo, then wilted a half bag of spinach in the oil. after cooling, i mixed it with a half stick of goat cheese and 5 minced dried plums.
the mix was stuffed into a pocket cut into the chops, and they were sealed with a toothpick.
the stuffed chops were then breaded and baked at 425 for 35 minutes.
i tasted a bit last night, and oh man! i can't wait to have them for lunch!
A true lover of nature does not despair now that his mistress has turned a colder cheek.