Spinach Stuffed Pork Chops

Serves 4

Ingredients:

4 8-10oz Frenched Pork Chops
8 oz fresh Spinach
2 Tablespoons Olive Oil
¼ Cup dry white wine
4 Tablespoons Sundried Tomatoes (packed in oil)
3 Garlic Cloves (chopped)
6-8 leaves fresh Basil
¼ Cup Parmesan Cheese
Salt & Pepper
½ Cup Dry Bread Crumbs

Directions:

In a medium sauté pan start by sautéing chopped garlic in olive oil over medium-high heat until just starting to brown. Add spinach and stir for 2-3 minutes. Add a splash of white wine to deglaze pan and allow to cook for 2 more minutes. Remove from heat and add sundried tomatoes, fresh chopped basil, bread crumbs, parmesan cheese and a pinch of salt & pepper. Allow to cool 5 minutes.

Pre-heat oven to 425 degrees.

Time to cut pockets into pork chops; pocket will be cut into fat side of chop opposite the bone. With a small knife, poke a hole through the fat cap and make a small cut, about 1 inch long along the fat cap. Staying within the 1 inch slit, cut deeper into the meat to form a pocket 2×2 inches. Do this to all 4 chops. Divide stuffing into four piles and stuff each chop’s pocket. Firmly press down on chops to evenly spread out the stuffing, being careful not to squeeze it out. Season pork chops with salt, pepper and a little paprika. In a large preheated sauté pan over medium high heat or on BBQ grill, sear for 3-4 minutes per side until nicely browned. Move chops to a baking pan and finish roasting in the oven for 8-10 minutes or until pork chop is done. Serve with a nice red wine Demi glace or a rich brown sauce.

Chef Frank Magaña