Stuffed Pork Chops With Ricotta And Spinach Recipe

Name: Stuffed Pork Chops With Ricotta And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1/4 cup olive oil; 3 tablespoons olive oil; 4 teaspoons shallots (chopped); 4 teaspoons garlic (chopped); 16 ounces spinach; 2 teaspoons salt; 2 teaspoons black pepper; 1/4 cup parmesan cheese; 1/4 cup ricotta cheese; 4 pork chops (at least 1 1/2 inch think); wooden toothpick

Servings: persons

2 tablespoons unsalted butter
1/4 cup olive oil
3 tablespoons olive oil
4 teaspoons shallots (chopped)
4 teaspoons garlic (chopped)
16 ounces spinach
2 teaspoons salt
2 teaspoons black pepper
1/4 cup parmesan cheese
1/4 cup ricotta cheese
4 pork chops (at least 1 1/2 inch think)
wooden toothpick

1
Preheat oven to 350u00b0F
2
In a saute pan melt better and 1 tablespoon of oil over medium-high heath. Add 2 tablespoons each of garlic and shallot, saute until soft. Toss in the spinach; cook until wilted. Remove from pan to bowl and let cool.
3
Finely chop spinach; return to bowl. Add 1 teaspoon of salt and pepper, the remaining garlic and shallot, and the Parmesan and ricotta cheeses. Mix well.
4
Season chops on both sides with remaining salt and pepper: pat seasonings into meat. In a saute pan heath 1/4 cup of the oil over medium-high heat. Brown chops on both sides in hot oil until golden brown. Remove from pan. Lay chops on their bone sides and cut down the middle of the meat side. Open chops and stuff with spinach mixture. Close chops, use toothpicks to hold both sides together. Tuck spinach back in with a fork if necessary.
5
Coat a baking sheet with the remaining 2 tablespoons of olive oil. Place chops on prepared backing sheet. Back for 25 to 30 minutes or until cooked well.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1/4 cup olive oil, 3 tablespoons olive oil, 4 teaspoons shallots (chopped), and more.

Yes, Stuffed Pork Chops With Ricotta And Spinach falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Pork Chops With Ricotta And Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions