Recipe cour­tesy of G. Garvin – Turn Up The Heat

Ingre­di­ents:
2 table­spoons unsalted but­ter
1/4 cup + 3 table­spoons olive oil
4 tea­spoons chopped gar­lic
4 tea­spoons chopped shal­lot
16 ounces spinach
2 tea­spoons salt
2 tea­spoons black pep­per
1/3 cup grated Parme­san cheese
1/4 cup ricotta cheese
4 bone-in pork chops (at least 1–1/2 inches thick)
Wooden tooth­picks

1. Pre­heat oven to 350°F.
2. In a sauté pan melt but­ter and 1 table­spoon of oil over medium-high heat. Add 2 tea­spoons each of gar­lic and shal­lot; sauté until soft. Toss in the spinach; cook until wilted. Remove from pan to a bowl and let cool.
3. Finely chop spinach; return to bowl. Add 1 tea­spoon each salt and pep­per, the remain­ing gar­lic and shal­lot, and the Parme­san and ricotta cheeses; mix well.
4. Sea­son chops on both sides with remain­ing salt and pep­per; pat sea­son­ings into meat.
5. In a sauté pan heat 1/4 cup of the oil over medium-high heat. Brown chops on both sides in hot oil until golden brown. Remove from pan.
6. Lay chops on their bone sides and cut down the mid­dle of the meat sides.
7. Open chops and stuff with spinach mixture.
8. Close chops; use tooth­picks to hold sides together.
9. Tuck spinach back in with a fork, if necessary.
10. Coat a bak­ing sheet with the remain­ing 2 table­spoons olive oil. Place chops on pre­pared bak­ing sheet.
11. Bake for 25 to 30 min­utes or until cooked well.