Weekdays are busy and we can all use some extra tools to help get a meal on the table, right? Last week I got lucky and found pork chops on sale. I wasn’t sure what I would do with them, but I love a good deal, so I bought them. On Tuesday evening as I was rushing around doing all the things that have to get done on a busy school evening, I decided to put them in the oven.
This recipe was created on a whim with ingredients I already had on hand, but it turned out to be a crowd-pleaser and I knew I had to share it with all of you.
The thing is, these amazing pork chops are simple and quick, but more importantly they are beautiful and delicious. You can make these on a weeknight, but you could also serve these for guests and wow them! Bonus: you can prep them ahead of time and let them sit in the fridge, then just pop them in the oven 30 minutes before you plan to serve dinner. Allowing them to marinate for a bit will give you even more flavor! I served these with baked apples and butternut squash risotto.
Pork Chop Pillows
- 6-8 boneless pork chops
- baby spinach
- 6-8 slices bacon
- apricot and thyme goat cheese
- basil pesto
- salt and pepper
Spray baking dish with non-stick spray. Preheat oven to 375F degrees. Place pork chops in baking dish and put a small handful of spinach on each. Add a heaping tablespoon of goat cheese on top of spinach (I found the goat cheese at Kroger, but if you can’t find it you can just use plain goat cheese and add a little thyme on top). Roll pork chop up and wrap a piece of bacon around it to secure. Repeat with remaining pork chops. Spoon pesto over top. Sprinkle with salt and pepper and place in oven. Back for 20 minutes or until cooked to internal temp of 155F degrees. Allow to sit for 10 minutes before serving.