How to Make Pork Chops Stuffed with Spinach and Ricotta Cheese

Fresh spinach is seasonal; if you have to use the frozen kind make sure to drain it well.

These juicy and flavorful stuffed pork chops are easy to prepare. This dish is fast enough for a weeknight supper, but it's also elegant enough for an impressive holiday meal when served with sides and a nice red wine.

Things You'll Need

• 4 2-inch center-cut pork chops
• 2 cups chopped spinach
• 1/2 cup ricotta cheese
• 1 clove garlic, chopped fine
• Salt and pepper to taste
• Extra virgin olive oil
• Toothpicks

Instructions

1. Rinse the chops under cold water and pat them dry with a paper towel. Use a sharp knife to make 1- to 2-inch slits on the sides of each chops to makie space for the stuffing, then use your finger to make a little cave in each one.

2. Rub each chop with olive oil and season them with salt and pepper to taste. Refrigerate the meat for 30 minutes.

3. Steam the spinach until it turns deep green and wilts; this usually takes only a few minutes. (Alternately, you can microwave the spinach for two minutes.) Drain the spinach, and mix the warm greens with the ricotta cheese and chopped garlic to make the stuffing. Add salt and pepper to taste.

4. Stuff the pork chops with about 1 tablespoon of stuffing each. Secure the pockets with toothpicks to hold the stuffing in place.

5. Heat enough cooking oil to cover the bottom of a large frying pan on medium-high heat.

6. Place the stuffed chops carefully in the pan and sear them on each side for 2 minutes.

7. Reduce the heat to medium, cover and cook for 15 minutes or until cooked through. Remove them from the pan and let them rest for 5 minutes.

8. Remove the toothpicks. Serve with mashed potatoes and corn or green beans and brown rice.

Tips & Warnings

• Don't forget to remove the toothpicks!

• Try not to over stuff!

• Don't forget to remove the toothpicks!