Stuffed Pork Chops: Skip the restaurant and stay home this Valentine’s Day

pork-chops-655486_6404Mothers welcomes Jillian as our guest for the day.  Jillian is a mother to her 10 month old daughter and an Air Force wife.  She is currently taking a year long break from her job as a news anchor.  Jillian blogs about her love for food, entertaining, travel and fitness at News Anchor to Homemaker.

My husband and I will be celebrating our seventh Valentine’s Day together this year.  I’ll never forget our first.  We were in college and I came home to a home-cooked meal…it was awful.  He made a shrimp dish, but he must have forgotten every spice in the recipe because it was pretty bland. To be honest though, I was so head over heels I didn’t care.  After dinner, he took me to the surprise part of the date at his apartment complex.  We pulled up to an outdoor fire place and  taped above it was a note that read, “Reserved”, signed by management.  He informed me he was “management.”  He was afraid someone would take his idea, so he made it look more official.  Smart guy!  He opened the trunk of his beat-up 4Runner and took out a blanket, champagne (one of his older friends must have bought it for him) and an assortment of chocolates.  It was perfect.

Thinking of our first Valentine’s Day together got me thinking about our favorite restaurant in our old college town, Athens, GA.  If you’re ever in Athens, then you should stop by The Last Resort Grill.  They used to make a dish similar to this.  It would be a great option for you and your sweetheart this February 14th.  Just my humble opinion of course!

Spinach Stuffed Pork Chop:

Prep: 10 Minutes

Total: 20 Minutes

2 Pork Chops, with a pocket cut

8 oz. Spinach, chopped, cooked and well-drained

Sea Salt and Pepper to taste

Splash of Chardonnay, divided

2-3 Tbs. Butter, divided

Directions:

Drain your cooked spinach and pat very dry.  Toss into a pan with a splash of chardonnay and about 1 tablespoon (or less) of butter. Cook for a couple minutes then stuff the pork chop with the spinach. Season pork chop with Sea Salt and Cracked pepper.  In a pan, melt more butter and add a more chardonnay. Cook your pork chops for several minutes on each side.

Sweet Potato Mash:

2 Large Sweet Potatoes, peeled.

2 Tablespoons of Butter

1 Tablespoon of Maple Syrup

1 Tablespoon of Brown Augar

1/4 Cup of Milk

Directions:

Boil sweet potatoes until tender, about 20 minutes. Drain and mash in butter, syrup and sugar, then mash with milk until desired consistency.

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