Asparagus Stuffed Pork Chop

Not in the mood for chicken, substitute a boneless pork chop instead.
4 servings


4 Skinless Chicken Breasts or Pork Chops
24-32 asparagus spears
8 slices swiss cheese
garlic powder, paprika, salt, cumen, black pepper to taste
lemon zest
Olive oil


  1. Preheat oven to 375 degrees
  2. Butterfly (Cut the breasts/chops lengthwise leaving a half inch uncut) and pound thin
  3. Place a slice of cheese in the breast/chop, top with 4 -8 asparagus spears (depending on size of breast/chop and asparagus) sprinkle with salt, pepper and lemon zest and top with another slice of cheese.
  4. Close the breast/chop, season with Garlic powder, Cumen, Paprika and Black Pepper.
  5. Bake for 35 minutes.
  6. Serve hot.