Eating better food for less and other tales from a no-moneymoon

Tuesday, October 12, 2010

Stuffed Pork Chops Florentine

Sometimes I get bored, very bored, with my food. To switch things up I look to a new locale or a new ingredient, but sometimes I look in the fridge and decide it is time to deconstruct. So instead of adding spinach served on the side of the pork chops that I had picked up on sale, the green leafy goodness went right inside the main event. Add a little mozzarella (on sale, but of course), some garlic and some acid with a white wine and roast pepper sauce and it's a Florentine feast.

Stuffed Pork Chops Florentine
2 pork loin chops (there was no bone, but you could do this with bone in)
Olive oil
3-4 cups spinach
1 clove garlic
3 oz mozzarella, cut into thin slices
Salt and pepper
nutmeg, freshly grated
1 roasted red-orange-yellow pepper
1/3 cup white wine

Preheat oven to 375F.

In a saute pan heat 1 Tablespoon olive oil and saute 3-4 cups fresh spinach, chopped and dried along with one clove garlic grated. Cook until spinach has wilted down and is a dark green, but before it gets slimy. Remove from pan, drain on paper towel and squeeze out extra liquid.

Reheat the same pan with olive oil, about 1 Tablespoon, depending on how much oil is still in the pan. Turn it up high. Meanwhile, slice 4-6 thin slices of skimmed mozzarella.

Take two thick pork chops and make a deep pocket. Here's what this means: on the side that doesn't have fat, use a paring knife and make a thin slit. Then insert the knife and move back and forth on each side to make a larger space inside.

Stuff spinach and mozzarella into pocket. I placed the mozzarella in, then the spinach and closed the "gap" between sides with another thin slice. Season chops with salt, ground pepper and freshly grated nutmeg.

Fry those chops till they are browned on each side. That's about 3 minutes a side. Turn over gently with a spatula. Then transfer to a baking sheet and roast the chops in the oven for 15-18 minutes. I went with 18 minutes and was very happy with that decision.

Meanwhile, make a sauce: Chop some roasted peppers and cook them in the drippings and deglaze with about 1/3 c of white wine. Salt and pepper.

While stuffing pork chops with greens made them seem only a little bit healthier, it certainly made the evening meal a lot less boring.

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