Pork Chops Stuffed with La Sauvagine Cheese, Spinach and Garlic
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Cooking tools:
- Instant-read thermometer
- Fine-mesh sieve
- Oven
- Skillet
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Toothpick
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
- Kitchen towel
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
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