Spinach stuffed pork chop
July 22, 2018
- Dice and add the tomatoes, chicken broth and white wine in a bowl for later
- Heat in a skillet over high heat
- Add spinach, nutmeg, garlic, salt and pepper. Cook for 3 minutes
- Transfer to a plate and cool, mix in gruyere
- Butterfly pork chops and season the outsides w/ salt and pepper
- Saute over high heat for 3.5 minutes on each side (make sure center is cooked / to temp)
- Put on a dish to rest
- Add scallions and garlic to pan drippings and saute for 30 seconds
- Add white wine, tomatoes, and chicken broth to pan
- Boil for 2 minutes to reduce
- Stir in the olives and mix well
- Coat the pork chops and garnish with cilantro