this was one of those "what do i have that needs to be used up" type of creations that came out very good, so i thought i'd share it.
4 one inch thick pork rib chops
3/4 bag (approx. 6 ozs.) fresh spinach
4 ozs. soft goat cheese
5 dried plums, diced
2 cloves of garlic, minced
2 golf ball sized shallots, finely diced
2 Tbsps. EVOO
2 cups of italian seasoned breadcrumbs
pre-heat oven to 425.
in a large sautee pan, add EVOO over medium heat and add garlic to toast, then shallots a minute later. as soon as they begin to sweat, add the spinach and toss in the oil until wilted. don't cook it to death. place in a bowl in the fridge to help it cool.
once cooled off, roughly chop then mix the wilted spinach into the goat cheese and diced dried plums.
after rinsing the chops, place them flat on a cutting board, and using a paring knife cut a small hole into the meaty side, then move the blade back and forth to create a pocket in the meat of the chop. try not to make too large of an opening.
stuff the spinach/plums/goat cheese mix into the pockets in the chops, and secure the hole horizontally with a long toothpick. i used disposable wooden skewers for this, and cut to size.
gently coat the chops with the seasoned italian breadcrumbs, re-wetting them a little if needed to help it stick.
spray 2 large glass baking dishes with cooking spray, and place 2 breaded stuffed chops into each and spray the chops with a little cooking spray. bake at 425 for 40 minutes.
serve with yellow rice.