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    You are in: Home / Recipes / Stuffed Pork Chops With Ricotta and Spinach Recipe
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    Stuffed Pork Chops With Ricotta and Spinach

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Rev.CCJ's Note:

    This is an amazing recipe. Very very tasty with a sliced fennel sauce. I reccomend it for a special dinner at home. This recipe is from chef G. Garvin. I highly reccomend it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F
    2. 2
      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.
    3. 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. 4
      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.
    5. 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.

    Ratings & Reviews:

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    Nutritional Facts for Stuffed Pork Chops With Ricotta and Spinach

    Serving Size: 1 (375 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 572.8
     
    Calories from Fat 430
    75%
    Total Fat 47.8 g
    73%
    Saturated Fat 14.2 g
    71%
    Cholesterol 103.6 mg
    34%
    Sodium 1430.7 mg
    59%
    Total Carbohydrate 7.0 g
    2%
    Dietary Fiber 2.8 g
    11%
    Sugars 0.6 g
    2%
    Protein 30.3 g
    60%

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