Spinach Stuffed Pork Chop with Sweet Potato Wedges

Peached glazed pork chop stuffed with spinach, bacon and gouda cheese served with sweet potato wedges and a side of peach glaze.

By: Aaron McCargo Jr., Celebrity Chef

Prep Time: 20 min
Cook Time: 40 min

RECIPE
REVIEWS (1)

Servings:

Yield: 4 Servings

Ingredients:

1 bag (6 ounce) baby spinach sautéed
2 tablespoons chili oil
2 slices cooked crisp bacon
1-1/2 pounds center cut pork loin
1/2 cup peach preserves
1 tablespoon green onions sliced 1/4 inch
2 tablespoons soy sauce
1/2 cup smoked Gouda cheese shredded
1-1/2 teaspoons canned chipotle peppers in adobo sauce drained and minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Roasted sweet potatoes
2 medium sweet potatoes cut in 2 inch wedges
1-1/2 teaspoon canola oil
1/4 teaspoon ground black pepper

Allergens:

Gluten, Milk, Soy, Wheat

Nutritional Information

Directions:

Roasted sweet potatoes: Toss sweet potatoes with oil, salt and pepper. Arrange in single layer on sheet pan. Roast in a preheated 350 degree F oven for 25 minutes or until tender.
For Service: In the center of each pork chop, create a pocket that goes though the center to the other side, but not through the chop. In a bowl, combine peach preserves, green onions, soy sauce and chili oil. Mix well. Separate the glaze equally into 2 bowls. In another bowl combine spinach, cooked bacon, Gouda, and chipotle peppers. Mix well. Stuff each pork chop with 1/4 cup of spinach, bacon and cheese mixture. Season each pork chop with salt and pepper. Using the first bowl of peach glaze, evenly coat the pork chops with the glaze. Place pork chops in a preheated 400 degree F oven for 18 to 20 minutes. Place stuffed pork chops on serving plate. Serve each pork chop with 2 tablespoons of peach glaze and 1/2 cup of roasted sweet potatoes wedges.