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Stuffed Pork Chops

Seasoned pork chops, stuffed with sautéed spinach, ricotta, and parmesan cheese. A tasty marquee dish thats as easy to make as it is delicious.



  • Pork Chops 2 tbsp unsalted butter
  • 1/4 cup + 3 tbsp olive oil
  • 4 tsp chopped garlic
  • 4 tsp chopped shallot
  • 16oz spinach
  • 2 tsp salt
  • 2 tsp black pepper
  • 1/3 grated parmesan cheese
  • 1/4 ricotta cheese
  • 4 bone-in pork chops (at least 1 1/2 inches thick)
  • Wooden toothpicks
  • 1/4 cup olive oil 1 large fennel bulb, thinly sliced 
  • 1 tsp chopped fresh parsley
  • Salt Black pepper
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 1 tsp unsalted butter
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme


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Cooking Steps

  1. Finely chop spinach; return to bowl. Add 1 tsp each salt and pepper, the remaining garlic and shallot, and the Parmesan and ricotta cheeses; mix well. Season chops on both sides with remaining salt and pepper; pat seasonings into meat. In a sauté pan melt butter and 1 tbsp of olive oil over medium-high heat. Add 2 tsp each of garlic and shallot; sauté until soft. Toss in the spinach; cook until wilted. Remove from pan to a bowl and let cool.
  2. In a sauté pan heat 1/4 cup of the oil over medium-high heat. Brown chops on both sides in oil until golden brown. Remove from pan. Lay chops on their bone sides and cut down the middle of the meat sides. Open chops and stuff with spinach mixture. Close chops; use toothpicks to hold sides together. Tuck spinach back in with a fork, if necessary.
  3. Preheat oven to 350F. Coat a baking sheet with the remanding 2 tbsp olive oil. Place chops on prepared baking sheet. Bake for 25 to 30 minutes or until cooked well. Serve with Sliced Fennel Sauce. 
  4. Sliced Fennel Sauce In a sauté pan heat olive oil over medium-high heat. Place fennel in a bowl. Add parsley and salt and pepper to taste; toss to coat. Add fennel to pan and sauté for 3 to 5 minutes or until tender. Add wine and chicken stock; cook for 5 minutes or until fennel is soft. Finish sauce by stirring in butter until melted. Garnish fennel sauce with fresh rosemary and thyme sprigs.



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