SPINACH AND MUSHROOM STUFFED PORK CHOPS

I COOKED MINE IN THE CROCK POT BUT THESE CAN EASILY BE BAKED IN THE OVEN

1 lb thin sliced pork loin chops (8 chops)
4 oz can sliced mushrooms, drained
8 oz frozen chopped spinach, thawed and drained if needed
1/2 c chopped onion
1/4 c Parmesan cheese
1/4 c shredded mozzarella cheese
1 egg
3/4 c chicken broth
8 oz cream cheese, softened (low fat is great but I only had spicy jalapeno which was fun!)

Mix together mushrooms, spinach, onion and cheeses in a large mixing bowl. Add egg and mix well.

Scoop about 1/4 c of mixture in the middle of each chop. Roll up and fasten with a toothpick. Place in the bottom of the crock pot. Add about 1/4 cup of the chicken broth. Cook on LOW for 4 hours.

In microwave safe bowl combine chicken broth and cream cheese cook on HIGH 1 minute and stir or whisk. Cook on HIGH another minute or until cream cheese melts and creates a creamy sauce.

I SERVED THESE CHOPS WITH LONG GRAIN AND WILD RICE TO WHICH I ADDED ANY LEFT OVER SPINACH AND MUSHROOM STUFFING I HAD, GREEN BEANS AND A BIG SALAD. THE SAUCE WAS DELICIOUS AND SPICY OVER THE CHOPS AND RICE! IT WOULD HAVE BEEN PRETTY AND FUN TO MAKE SOME BAKED APPLE SLICES WITH THIS DISH AS WELL!

BAKED APPLE SLICES

1 apple, cored and sliced
non-stick cooking spray (I used butter flavor)
1 tsp sugar
1/4 tsp cinnamon

Place apple slices in a baking dish. Lightly spray with non-stick cooking spray. Sprinkle with cinnamon and sugar.  Bake in 350 F oven for about 10 minutes so they are still crispy.  I had a few sliced pecans that I added but walnuts and/or raisins woould be great too!

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