Publix's Stuffed Lamb Chops

By TerrySirignano

Ingredients

• 1 1/2 cups Frozen Spinach (1/4 bag)
• 1 tsp. Cornstarch
• 1 Tbsp. Pine Nuts
• 2 Tbsp. Italian Bread Crumbs
• 2 Tbsp. Crumbled Bleu Cheese
• 1 1/2 lbs. Lamb Loin Chops (4 chops)
• 1/8 tsp. Thyme
• Salt and Pepper, to taste
• 2 tsp. Olive Oil
• 1/4 cup Burgundy Wine

Preparation

Step 1

Stir together in microwave-safe bowl: spinach, cornstarch, pine nuts, bread crumbs and cheese. Cover and microwave on high 3 minutes, stirring halfway through cook time.
Butterfly chops. To do this, lay chops flat on cutting bard and slice through center of chops to the bone. Sprinkle both sides with thyme, salt and pepper. Wash hands.
Preheat saute pan on medium-high for 2-3 minutes. Stir spinach mixture. Divide mixture and stuff each chop. Wash hands.
Place olive oil in saute pan. using tons, add chops. Cover and cook 4 minutes. using tongs, turn chops over and cook 3 minutes.
NOTE: the cook times result in a medium loin chop, which is recommended for flavor and food safety. Add 4-6 minutes to achieve a more well done chop.
Add wine and cook 1 minute, swirling chops to mix. Place chops on serving plate and pour drippings over each chop. Serve.