Description
Juicy pork chops get a flavor boost from a creamy ricotta and spinach filling. A simple weeknight meal with impressive results.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 2 cloves garlic
- 1 cup (237 ml) boiled spinach
- 1/3 cup (79 ml) ricotta cheese
- salt
- 1 tsp fresh thyme leaves
- 6 boneless Farm Promise pork chops
Instructions
- Preheat an iron skillet over medium heat.
- Add 1 tablespoon olive oil and minced garlic; stir and sizzle for 1 minute.
- Add boiled spinach, squeezed dry, and stir with the garlic.
- Remove to a bowl and cool for 5 minutes.
- Wipe out the skillet with a paper towel.
- Add ricotta cheese to the spinach and mix well.
- Season with salt, pepper, and 1 teaspoon fresh thyme leaves; mix well.
- Rinse and pat dry the pork chops.
- Season both sides with salt and pepper.
- Cut pockets into the pork chops (don’t cut all the way through).
- Stuff the pork chop pockets with the spinach and ricotta mixture (do not overfill).
- Preheat oven to 375°F (190°C).
- Preheat the iron skillet over medium-high heat.
- Add the remaining 1 tablespoon olive oil.
- Add the stuffed pork chops and sear for a few minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the pork is cooked through.
Notes
- For a richer flavor, use whole milk ricotta cheese.
- If you don’t have fresh thyme, 1/2 teaspoon of dried thyme can be substituted.
- To prevent the filling from leaking, use toothpicks to secure the pockets in the pork chops after stuffing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 pork chop
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 30
- Cholesterol: 80