Stuffed Pork Chops are surely dinner to impress, particularly when made with Uprising Superfood Bread. Ask your butcher for double-cut pork chops and set aside some time—this recipe takes a little while, but it's worth all the effort. Juicy pork chops are stuffed with Superfood Bread, spinach, and mushrooms, which soak up the delicious juices during cooking and keep the pork moist and seasoned from the outside in.
Using Superfood Bread in place of regular white bread really elevates the dish. It's an artisanal bread with no added sugar and just two net carbs, so it can be incorporated into a keto or paleo diet. The bread has a perfect blend of healthy fats, fiber, and protein—so it's a balanced addition to the meal.
2 double-cut pork chops (average 12 oz)
1 cup sliced mushrooms
2 cups fresh spinach
2 cloves garlic
2 Tbsp butter
1 egg white
2 sprigs rosemary
1 tsp dijon mustard
1. Toast the uprising superfood bread using your preferred method, then dice it into small cubes. Meanwhile, mince the shallots and one clove of the garlic, cut the spinach into ribbons, and roughly chop the sliced mushrooms. Pick one sprig of the rosemary and chop it finely. Pull the pork chops out of the fridge and let them rest on the counter.
2. Cook the stuffing
In a pan on medium heat, sweat the shallots and mushrooms together with the chopped rosemary and the minced garlic until everything is fragrant and soft. Add in the spinach ribbons, and take it off the heat, mixing until the spinach ribbons melt into the sautee. Toss this mixture with the diced Uprising Bread and when it's cool, mix in an egg white and 1 tsp dijon mustard as a binder
3. Stuff the chops
Cut a pocket, horizontally in the center of each pork chop (think of pita bread), and fill it with 2-3 tablespoons of the stuffing. Repeat with the other pork chop and pull out a heavy-bottomed, oven-safe pan for cooking the pork chops.
Bring the pan to medium-high heat, and after seasoning each chop on both sides, lay them in the pan and don't touch them at all. Add 2 tablespoons of butter to the pan and the whole sprig of rosemary. Leave the pan alone for about 5 minutes, watching to be sure that there's no smoke.
Flip the pork chop at the 6-minute mark and begin basting using a tablespoon for the rest of the stove cooking time, about another 6 minutes. Move the pan to the oven until the pork chops are finished, 145 degrees Fahrenheit inside the stuffing. It shouldn’t take more than another 10 minutes.
4. Rest and serve
Allow the pork chops to rest for 5 minutes when they come out of the oven, then serve them with a steak knife and fork. For the best impact, serve them whole and let your guests cut them at the table to reveal the yummy stuffing.