Stuffed Thick-Cut Pork Chops with Spinach and Fontina Stuffing | America's Test Kitchen

Ingredients

• 4 bone-in pork rib chops (12 to 14 ounces each), 1 1/2 inches thick (see illustrations below)
• 3/4 cup packed light brown sugar
• Table salt
• 1 slice white sandwich bread , torn into quarters
• 1/4 cup pine nuts , toasted
• 1 tablespoon olive oil
• 2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
• 6 ounce fresh spinach , washed and stemmed (about 12 cups)
• 2 ounces Italian fontina cheese , shredded (about 1/2 cup)
• 1/4 cup ricotta cheese
• 1 ounce Parmesan cheese , grated (about 1/2 cup)
• 1 medium lemon , cut into 4 wedges
• 1/4 teaspoon table salt
• Pinch fresh ground nutmeg
• Ground black pepper
• 2 teaspoons vegetable oil