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At Pépin's Table: Spinach-Stuffed Pork Loin Chops

porkchops
Jacques Pépin•

World-renowned chef Jacques Pépin is a culinary authority, TV host and cookbook author many, many times over. His recent cookbook companion to his final PBS series, Jacques Pépin Heart & Soul, is filled with the simple comfort food he's discovered over his long and storied career, the kind he loves to cook with friends and family. 

Stuffed with spinach and Gruyère cheese, these boneless pork chops are sautéed and finished with a mixture of tomatoes, scallions, white wine and black olives. It is a filling dish and, with just a salad, makes a perfect meal.

Reprinted with permission from Jacques Pépin Heart & Soul in the Kitchen

At Pépin's Table: Spinach-Stuffed Pork Loin Chops
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Prep Time
40
minutes
Cook Time
25
minutes
Servings
4
porkchops
Total time: 1 hour, 5 minutes
Ingredients
  • 1 tablespoon peanut oil
  • About 9 cups baby spinach
  • 1/2 teaspoon grated nutmeg
  • 2 teaspoons chopped garlic
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups grated gruyère cheese
  • 4 thick boneless pork loin chops (1 3/4 pounds total, about 1 inch thick)
  • 1 tablespoon peanut oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup sliced scallions
  • 1 teaspoon chopped garlic
  • 1 large ripe tomato (12 ounces)
  • 1/4 cup homemade chicken stock or canned low-sodium chicken broth
  • 1/4 cup dry white wine
  • 1/4 cup diced kalamata olives
  • 3 tablespoons chopped fresh cilantro
Directions
  1. :::stuffing:::
  2. Heat the oil in a large skillet over high heat. Add the spinach, nutmeg, garlic, salt and pepper and cook for about 3 minutes.
  3. Transfer to a plate and let cool. Mix the grated cheese into the cooled spinach.
  4. :::chops:::
  5. Place the chops on a work surface and, using a sharp paring knife, split them horizontally in half three quarters of the way through. Stuff with the spinach mixture and press the edges together. (The chops can be stuffed ahead, covered, and refrigerated until cooking time.)
  6. At cooking time, preheat the oven to 140 degrees.
  7. Heat the peanut oil and butter in a 12-inch skillet. Sprinkle the chops with half the salt and half the pepper, add to the pan, and sauté over high heat for about 3½ minutes. Turn them over, cover, and cook for 3½ minutes on the other side. Transfer to a plate and keep warm in the oven.
  8. Add the scallions and garlic to the drippings in the skillet and cook for 30 seconds. Stir in the tomato, chicken stock, and white wine, bring to a boil, and boil over high heat for about 2 minutes. Add the remaining salt and pepper, stir in the olives, and mix well.
  9. Arrange a stuffed pork chop on each of four hot plates. Coat with the sauce and top with the cilantro. Serve.
 
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