Recipes | Pork Chops Stuffed with La Sauvagine Cheese, Spinach and Garlic | Alexis de Portneuf

Ingredients

• 1/4 cup (60 mL) olive oil, divided
• 1 cup (250 mL) cubed day-old Italian or French bread
• 2 cloves garlic, minced
• 1 tbsp (15 mL) finely chopped fresh thyme
• 3 cups (750 mL) baby spinach
• 1 tsp (5 mL) each salt and pepper, divided
• 4 oz (125 g) La Sauvagine cheese, cubed
• 6 bone-in pork chops, about 1-inch (2.5 cm) thick
• 1 cup (250 mL) dry white wine
• 1 cup (250 mL) chicken broth
• 2 tbsp (30 mL) butter
• 1 tbsp (15 mL) finely chopped fresh chives