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

Name: Stuffed Thick-Cut Pork Chops with Spinach and Fontina Stuffing | America's Test Kitchen
Total time: 150 min
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 ounces 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

www.americastestkitchen.com

Filling the wrong chop with the wrong kind of stuffing and then cooking it using the wrong method produces familiar but easily improved results.

Keywords

Main Courses
Pork

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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 ounces 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