Father’s Day is tomorrow. Are you ready? I put together my favorite steak recipes in a slideshow you can find here on Babble’s Family Kitchen. I’ll be making my husband steak tomorrow too, but the plans have changed from a porterhouse to a bison sirloin. I’ll share the recipe that we’ve created next week sometime.
I’ve already got my husband his Father’s Day gift early from me and my son. He’s so practical. He wanted a fancy floor jack to work on the cars. Even though I thought it was the equivalent of him buying me a fancy vacuum cleaner, I went ahead and got it. And since it was really big and weighs almost as much as I do, I couldn’t really wrap it. I did add a bow to it though before asking him to unload it from my car. This evening I’m taking him out to his favorite local restaurant so he can feast on his favorite hot wings, and then Sunday I’ll be grilling bison steak, and making some decadent, but still not yet fully planned chocolate dessert.
Yesterday I made these stuffed chops. I had some leftover Gorgonzola floating around the fridge, so I paired it with some sauteed spinach to make these chops. I’ve been trying to make more simple recipes like this with 7 ingredients or less, including the oil, salt and pepper. It makes life easier for me, as well as my family since they have more quality time with me. The flavor of these stuffed chops was incredible. I paired my pork chops with some simple oven roasted potatoes and roasted asparagus. Too easy.
Yield: Serves 4
4 boneless pork chops, butterflied
1/2 cup crumbled Gorgonzola cheese
2 cups spinach, roughly chopped and sauteed
salt and pepper
olive oil
1. Preheat skillet over medium heat. Combine Gorgonzola cheese and sauateed spinach in a small bowl. Mix well. Salt and pepper pork chops. Spoon 1/4 of the cheese mixture into each pork chop and fold over.
2. Drizzle skillet with olive oil. Brown pork chops on each side. Serve.
