Tried and True: G. Garvin’s Stuffed Pork Chops With Ricotta and Spinach

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.

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