STUFFED PORK RIB CHOPS WITH CREAMED SPINACH

 

 

 

These pork rib chops are very satisfying! The melting cheese with the Prosciutto and meat is divine! The creamy spinach is a perfect accompaniment for the pork. Enjoy this wonderful meal with a red wine from the Beaujolais region such as Fleurie or the Loire Valley such as Chinon.

 

 

Preparation: 30 min; cooking time: 30 min.
Serving 4

 

4 center-cut pork rib chops (1 inch-thick)
4 thin slices shank less Prosciutto
4 thin slices Fontina cheese
12 sage leaves, minced + more for garnish
2 tbsp. olive oil
2 bags fresh spinach, chopped
½ tbsp. butter
2 garlic cloves, minced
4 tbsp. sour cream
Salt and pepper

 

 
Preheat the oven to 450 F.
Cut each pork chop in the middle in half to obtain a pocket. Season the meat with salt and pepper inside out. Place some minced sage inside the chops and stuff them with 1 slice of Prosciutto and 1 slice of Fontina cheese.
Heat 2 tbsp. olive oil in a French oven (le Creuset) on medium-high heat. Cook the pork chops until golden on both sides, about 5-6 minutes.
Cover the French oven and put it into the oven. Roast 15-20 minutes.
Chop the spinach in a blender. Warm ½ tbsp. butter in a sauté pan. Add the garlic cloves. Cook 1 minute. Add the spinach and cook 2-3 minutes. Add the sour cream. Stir to combine. Season with salt and pepper. Cook 2 minutes until the cream reduces.
Serve the pork chops with the creamed spinach. Garnish with sage leaves.

 

Bon Appetit!