Ingredients

1 tbsp olive oil1/4 lb ground ham, ground pork or a mixture of both3 strips of bacon, finely chopped1 large onion, finely chopped1 large garlic clove, minced1 tsp dry basil or tarragon leaves1/3 cup finely chopped parsley1/2 lb mushrooms, finely chopped2 lbs fresh spinach, cooked, chopped and well-drained OR 2 10-oz pkgs frozen chopped spinach, thawed and very well drained3/4 cup shredded gruyere, swiss or jack cheese1 cup soft bread crumbs (2 slices of bread)1 egg1/2 tsp salt1/4 tsp pepperseveral thick pork loin chops, split to form a pocket for stuffingolive oil or butterdry basil, thyme leaves and 1 bay leaf Heat olive oil in a wide frying pan over medium-high heat; add ground meats and bacon and cook, stirring, until browned. Add onion, garlic, basil and parsley to meat mixture and continue cooking, stirring occasionally, until onion is soft (about 10 minutes). Remove from heat and combine with mushrooms, spinach, cheese, bread crumbs, egg, salt and pepper. Mix until thoroughly combined. Pack stuffing into pork chops, fasten opening securely with toothpicks or sew with string to hold stuffing inside. Place meat in a well-oiled roasting pan. Rub meat with oil or butter and sprinkle lightly with crumbled basil and thyme. Add bay leaf. Cover pan and bake in a 350F oven until meat is tender when pierced. Remove cover and bake for about 15 minutes longer to brown surface. Remove toothpicks and serve. It doesn't say how long to initially cook it, so i guess it depends on the thickness of your chops. shouldn't be too hard to figure out

Description

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