Ingredients
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6 Pork loin chopsthick cut
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2 Cups SpinachChopped from frozen
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1 Garlic clovechopped for stuffing
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3 Garlic clovesSliced, for sauce
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2 Tablespoons Pine nuts
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2 Tablespoons Raisins
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1/4 Cup Pecorino cheesegrated
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2 tablespoons ParsleyChopped
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1/4 Cup Breadcrumbs
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Red peperoncino flakes
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Olive oil
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Lemon zest
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2 Oz Butter
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1 Cup Chicken broth
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2 Lemons Lemon Juice
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1 Tablespoon Oregano
Directions
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
Steps
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1
Done
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Cut a good sized pocket into the chops, being careful, not to cut all the way through. Season with salt and pepper. |
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2
Done
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Thaw spinach, retaining the water, and coarsely chop |
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3
Done
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Into a mixing bowl, add spinach with retained water, minced garlic, raisins, pine nuts, peccorino, breadcrumbs, lemon zest, red pepper flakes, oregano,and half of the parsley. |
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4
Done
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Stir until blended, season with salt and pepper to taste...add enough olive oil to make the ingredients slightly moist. |
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5
Done
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Fill each pork chop pocket generously with the mixture. If necessary, use toothpicks to secure the filling in pockets. |
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6
Done
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Add olive oil to skillet, medium high heat, and brown the chops on ( a few minutes) each side, and transfer to a plate. |
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7
Done
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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! |
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8
Done
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Once cooked, remove chops, and place on serving dish/plate |
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9
Done
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In the skillet, reduce down liquid, whisk in butter, adjust seasonings if necessary, pour juice over the pork chops. |
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10
Done
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Garnish with remaining parsley, or oregano! |
