Mushroom Spinach Stuffed Porkchops
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 thick porkchops for stuffing1 16 oz package of frozen spinach2 cups of canned mushrooms1 can French Onion soup
1. Cut porkchops in the center to make a pocket for stuffing.
2. Mix thawed spinach and mushrooms together in a bowl and season with salt, pepper and any other seasoning you desire.
3. Spoon in spinach and mushroom mixture into each porkchop and place in a 13x9 inch pan sprayed with cooking spray. You can use a toothpick in the end of the porkchop to hold it closed.
4. Pour the French Onion soup on top of the porkchops and cover with foil.
5. Bake at 350 degress for 1 hour covered and then remove foil and cook an additional 20 minutes uncovered.
Number of Servings: 6
Recipe submitted by SparkPeople user DMOSELEY081702.
2. Mix thawed spinach and mushrooms together in a bowl and season with salt, pepper and any other seasoning you desire.
3. Spoon in spinach and mushroom mixture into each porkchop and place in a 13x9 inch pan sprayed with cooking spray. You can use a toothpick in the end of the porkchop to hold it closed.
4. Pour the French Onion soup on top of the porkchops and cover with foil.
5. Bake at 350 degress for 1 hour covered and then remove foil and cook an additional 20 minutes uncovered.
Number of Servings: 6
Recipe submitted by SparkPeople user DMOSELEY081702.
Nutritional Info Amount Per Serving
- Calories: 264.5
- Total Fat: 13.2 g
- Cholesterol: 73.1 mg
- Sodium: 696.7 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 3.7 g
- Protein: 28.8 g
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