Stuffed pork chops are a typical recipe from the province of Ragusa. It is a very rich and tasty dish, typically cooked during Sunday family gatherings.
There are many recipes for the stuffing – the meat is opened in a pocket and stuffed with sausage and cheese, or mixed minced meat (veal and pork), other times with a lighter stuffing such as vegetables and cheese (cheese can never be missing!).
Recipe and photo courtesy of Franco Di Palermo
Sicilian Inspired Stuffed Pork Chops
Course: MainDifficulty: MediumIngredients
Pork loin chops 6 thick cut
Spinach 2 cups Chopped
Garlic clove 1 chopped (For stuffing)
Garlic cloves 3 sliced (For Sauce)
PIne nuts 2 tbs
Raisins 2 tbs
Pecorino cheese 1/4 cup grated
Parsley 2 tbs chopped
Breadcrumbs 1/4 cup
Red Peperoncino flakes
Olive oil
Lemon zest
Butter 2 oz
Chicken broth 1 cup
Lemon juice of 2 lemons
Oregano 1 tbs
Directions
- Cut a good sized pocket into the chops, being careful, not to cut all the way through. Season with salt and pepper.
- Thaw spinach, retaining the water, and coarsely chop
- Into a mixing bowl, add spinach with retained water, minced garlic, raisins, pine nuts, pecorino, breadcrumbs, lemon zest, red pepper flakes, oregano,and half of the parsley.
- Stir until blended, season with salt and pepper to taste…add enough olive oil to make the ingredients slightly moist.
- Fill each pork chop pocket generously with the mixture. If necessary, use toothpicks to secure the filling in pockets.
- Add olive oil to skillet, medium high heat, and brown the chops on ( a few minutes) each side, and transfer to a plate.
- In same skillet, add lemon juice, stock, and sliced garlic, bring to simmer. Add pork chops back to pan, fitting them snugly together – cover pan, and bake in oven 350, for 30 to 35 minutes….careful not to overcook here, dry chops are the worst!
- Once cooked, remove chops, and place on serving dish/plate
- In the skillet, reduce down liquid, whisk in butter, adjust seasonings if necessary, pour juice over the pork chops.
- Garnish with remaining parsley, or oregano!
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