Thick-Cut Pork Chops with Spinach and Fontina Stuffing

3 comments

Appears in Cook's Illustrated May/June 2005

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

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...

Print