Valentine’s Day Edition Recipe: Easy to Make Stuffed Pork Chops/Chicken Breast

Make sure you view the video before trying this recipe.

The Food Network Channel has these food/recipe videos everywhere online, Facebook, and Twitter. Some of the recipes look absolutely amazing, some of them look very hard to do, but some of them look tasty and SIMPLE. As I was browsing through my Twitter timeline one day (@ladylauraco) I found this amazing recipe that I thought would be a fun, delicious, and EASY Valentine’s Day dinner for men and women. I have also included side dishes, so scroll down before you begin. Don’t let your main dish get cold while creating this yummy masterpiece!

Stuffed Pork Chop/Chicken Breast

Here’s what you need to have:

  • 2 tbsp of olive oil
  • 2 cloves of minced garlic
  • 1 (10 ounce) bag of fresh spinach
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  • 1/4 tsp of dried thyme
  • 1/4 cup of fresh parmesan cheese
  • 1/3 cup reduced fat cream cheese
  • 1 tbsp Adobo (light) seasoning
  • 4 (4 ounce) pork chops OR 4 (4 ounce) chicken breast
  • 1 1/2 cups of chicken broth
  • 2 tbsps of lemon juice
  • 2 tbsp of dijon mustard
  • 1/2 lemon zested

Here is how you make it:

  1. Transfer the bag of fresh spinach and 1 cup of water to a medium sauce pan over medium heat.
  2. Sautéed spinach until slightly wilted.
  3. Remove spinach from stove, and drain all excess water.
  4. Put spinach aside.
  5. Warm 1 tbsp of olive oil in a medium sauce pan over medium heat.
  6. Add 2 cloves of minced garlic.
  7. Cook for about 1 minute.
  8. Add spinach, salt, pepper, and thyme.
  9. Cook for about 2 minutes.
  10. Transfer the mixture to a medium bowl.
  11. Add 1/4 cup of parmesan cheese and 1/3 cup of cream cheese.
  12. Stir the contents all together.
  13. Set your “stuffing” mixture aside.


14. Season the outside of the pork chops/chicken breast with Adobo Light seasoning or salt and pepper.
15. Use a sharp knife to cut a pocket into the thickest portion of the pork chop/chicken breast.
16. Stuff each pocket with 1/4 of the spinach mixture and close the pork/chicken around the stuffing.
17.Set your stuffed pork chops/chicken breasts aside.


18. In a small bowl combine 1 1/2 cups of chicken broth, 2tbsp of lemon juice, 2 tbsp of dijon mustard, and 1/2 lemon zested.
19. Set your broth mixture aside.
20. Warm the remaining 1 tbsp of olive oil in a large, heavy skillet over medium – high heat.
21. When the pan is hot add the pork chop/chicken breast.
22. Cook unit golden and cooked through, about 4 minutes per side.
23. Transfer the pork to a side dish.
24. Add the chicken broth mixture to the skillet over medium-high heat.
25. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers.
26. Reduce the broth by half to make a light sauce.
27. Stir for about 8 minutes.
28. Spoon the sauce over your pork chops/ chicken breast before serving.


Parmesan Cheddar Scalloped Potatoes

Here’s what you need to have:

  • 5 yellow potatoes
  • 3 cups of whipping cream
  • 1 tbsp of butter
  • 1 tbsp of flour
  • 2 cloves of garlic
  • 1 1/2 tbsp of salt
  • 1 1/2 tbsp of pepper
  • 1 1/2 cups of fresh parmesan cheese
  • 1 1/2 cups of cheddar cheese
  • Pam non stick spray

Here’s how you make it:

  1. Preheat oven to 350F.
  2. Lightly coat a medium Pyrex glass dish with Pam non stick spray.
  3. Peel the 5 yellow potatoes then slice into 1/8 inch slices.
  4. Place the potatoes in a medium Pyrex glass dish.
  5. In a small pot, pour 1 tbsp of butter and 2 cloves of garlic and stir for 1 minute.
  6. Add 1 tbsp of flour, 1 1/2 tbsp of salt, 1 1/ tbsp of pepper and whisk until there are no lumps.
  7. Slowly add 3 cups of whipping cream and whisk into a smooth mixture.
  8. Bring the contents to a boil.
  9. Add 1 cup of parmesan cheese, and 1 cup of cheddar cheese just until melted.
  10. Remove from heat.
  11. Pour the cheese mixture on top of the potatoes.
  12. Sprinkle 1/2 cup of parmesan and 1/2 cheddar cheese on top of the potatoes and cheese mixture.
  13. Bake for about 45 minutes, or until the top is golden brown.


Fresh Oven Baked Green Beans

Here’s what you need to have:

  • 12 oz of fresh green beans
  • 2 tbsp of olive oil
  • 1 1/2 tbsp of salt
  • 1 1/2 tbsp of pepper

Here’s how you make it:

  1. Transfer 12 oz of fresh green beans to a medium size bowl.
  2. Add 2 tbsp of olive oil, 1 1/2 tbsp of salt, and 1 1/2 tbsp of pepper.
  3. Stir contents while making sure each green bean is evenly coated.
  4. Spread coated greens beans evenly on a baking sheet.
  5.  Place green bean baking sheet in the pre heated 350F oven.
  6. Remove after 10 -15 minutes, or until desired tenderness is achieved.




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