I started with what I found in the fridge, a small amount of fresh baby spinach and a scallion and some celery. I sauteed the vegetables in olive oil with a little garlic, and as soon as the spinach was wilted, I added some dry plain bread crumbs, salt and pepper. I wanted some color, and a little more flavor, so I added a couple pieces of marinated fire roasted peppers, diced.
|Sauteed vegetables for stuffing|
|I know you are giggling right now. It can't be helped.|
In a large skillet, I heated some garlic and olive oil, and browned both sides of the chops. Then I added some apple cider and a splash of white balsamic vinegar to deglaze the pan and also create some steam. I covered the pan and let it simmer until the chops were cooked. This made a wonderful pan sauce, and the apple slices were softened but still crisp, and countered the savory flavors in the spinach filling very nicely. REMEMBER TO REMOVE THE TOOTHPICK and serve.