Stuffed Pork Chops With Ricotta and Spinach & Fennel Sauce

Stuffed Pork Chops With Ricotta and Spinach & Fennel Sauce

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

Preheat oven to 350°F

In a sauté pan melt better and 1 tablespoon of oil over medium-high heath. Add 2 tablespoons each of garlic and shallot, sauté until soft. Toss in the spinach; cook until wilted. Remove from pan to bowl and let cool.

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.

Season chops on both sides with remaining salt and pepper: pat seasonings into meat. In a sauté 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.

Coat a baking sheet with the remaining 2 tablespoons of olive oil. Place chops on prepared backing sheet. Back for 18 to 25 minutes or until cooked well.

Fennel Sauce
1 Tbs Olive oil
1 fennel bulb, cored and thinly sliced
1 sweet onion (Vidalia), thinly sliced
1/2 cup dry white wine
1 can (12 ounces) low-sodium chicken broth
Fennel fronds, for garnish
Orange slices, for garnish

Using the same skillet you browned the Pork chops, add 1tbs of oil then  add the fennel and onion slices to the skillet. Saute until tender, about 5 minutes. Remove the vegetables from the skillet and cover to keep warm.

Add the wine and chicken broth to the skillet. Boil over high heat until reduced in half. Return the pork to the skillet, cover and cook over low heat for 5 minutes. Remove the cover and add the fennel and onion mixture. Cover and cook another 2 minutes. Serve on warmed plates garnished with fennel fronds and orange slices.

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