Thick-Cut Pork Chops with Spinach and Fontina Stuffing
Appears in Cook's Illustrated May/June 2005
WHY THIS RECIPE WORKS
Before we could build the best stuffed pork chop recipe, we had to find the right chop. The perfect choice turned out to be the rib chop, which has an unbroken eye of meat into which a wide pocket can be cut with a sharp paring knife. We th...