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    • Spinach stuffed pork chop

    Servings: 2 Calories: ~544/serving Time: 30m
    Ingredients
    • 4oz spinach
    • 1/4 tsp nutmeg
    • 1 tsp chopped garlic
    • 3/4 cup gruyere, shredded
    • 2 pork chops, 1" thick, butterflied
    • 1/2 tbsp butter
    • 1/2 cup scallions
    • 1 tsp chopped garlic
    • 1/2 tomato, diced
    • 1/8 cup chicken broth
    • 1/8 cup dry white wine (chardonay)
    • 1/8 cup kalimata olives
    Instructions:
    • 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
    Source: Jacques Pepin / Heart & Soul
    Made on: 2018/07/22