Thick-Cut Pork Chops with Spinach and Fontina Stuffing

Name: Thick-Cut Pork Chops with Spinach and Fontina Stuffing
Yield: Serves 4
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; , Ground black pepper; 2 teaspoons, vegetable oil

3 comments

Appears in Cook's Illustrated May/June 2005

Main Courses

Pork

SERVES4

TIME1½ hours, plus 1 hour brining

Thick-Cut Pork Chops with Spinach and Fontina Stuffing

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...

This is a members' feature.