This spinach stuffing starts sauteed with eggs, then it's pumped up in flavors with parmesan and paprika. Pork chops are delicately seasoned with fresh crushed pepper corns and just a bit of salt before searing on grill pan. That's not all: a wine sauce blankets the duet.
Ingredients for spinach stuffed pork chops:
- 4 - 2" thick pork chops for stuffing (bone or boneless)
- 2 teaspoons of fresh crushed black peppers
- 3 tablespoons of butter, set aside 2 tablespoons for the wine sauce (salted or unsalted is optional)
- 1 tablespoon of olive oil (fresh extra virgin olive is best)
- 1/3 cup shallots, diced
- 5 oz baby spinach, washed and dried
- 2 eggs, slightedly whisked
- 1/2 teaspoon paprika
- 1/3 cup fresh grated parmesan cheese
- Salt and pepper to taste
- 1 cup of a sweet white wine, such as a reisling
Preparation of spinach stuffing:
Add olive oil and butter to a deep fry pan. When butter has melted, add shallots and cook until just translucent. Add the spinach, tossing gently until it wilts. Add the eggs and paprika, continuing with a gentle toss. Remove the mixture from heat and stir in the parmesan cheese. Pour the spinach stuffing into a separate bowl to cool and divide into quarters.
Preparation and stuffing for pork chops:
Cut a pocket into the pork chops. Be careful to cut leave about 1/2" on three sides. Spinkle salt and the fresh crushed pepper on the outside of pork chops and then on the inside. Pour just a little olive oil on both sides of the pork chops, pressing it and the seasonings into the meat. Fill each pork chop pocket with 1/4 of the spinach stuffing. Set aside.
Place the pork chops on a hot grill pan (non stick). Sear one side and allow to cook 7-8 minutes. Turn the stuffed pork chops over and again allow to cook 7-8 minutes. Be careful not to overcook or the meat will dry out. Remove the meat from the pan and place on a platter.
Add remaining 2 tablespoons of butter to the pan. It will sizzle and melt very quickly, immediately add the wine. With a wooden spoon, quickly stir the juices from the pork chops, the butter and the wine. Pour the wine sauce over the pork chops.
Suggested servings with browned whole white potatoes and grill cooked red bell peppers.