SPINACH & RICOTTA-STUFFED PORK CHOPS RECIPE

Steps:

• Rinse the chops under cold water and pat them dry with a paper towel. Use a sharp knife to make 1- to 2-inch slits on the sides of each chops to make space for the stuffing, then use your finger to make a little cave in each one. Rub each chop with olive oil and season them with salt and pepper to taste. Refrigerate the meat for 30 minutes. Steam the spinach until it turns deep green and wilts; this usually takes only a few minutes. (Alternately, you can microwave the spinach for two minutes.) Drain the spinach, and mix the warm greens with the ricotta cheese, garlic, and pesto to make the stuffing. Add salt and pepper to taste. Stuff the pork chops with about 1 tablespoon of stuffing each. Secure the pockets with toothpicks to hold the stuffing in place. Heat enough cooking oil to cover the bottom of a large frying pan on medium-high heat. Place the stuffed chops carefully in the pan and sear them on each side for 2 minutes. Reduce the heat to medium, cover and cook for 15 minutes or until cooked through. Remove them from the pan and let them rest for 5 minutes. Remove the toothpicks. Serve with mashed potatoes and corn or green beans and brown rice.