Stuffed Pork Chops With Roasted Root Vegetables
This recipe combines juicy double-cut bone-in pork loin chops with a flavorful stuffing made of spinach, pine nuts, shallots, and bread crumbs. The chops are stuffed with this delicious mixture, giving them a burst of savory goodness in every bite. Paired with tender sweet potatoes and carrots, this dish is a satisfying and comforting meal that is perfect for a special dinner with loved ones.
— Constant Cookbook
Ingredients
- 1 1/4 lb. sweet potatoes, peeled and cut into rounds 1/4 inch thick
- 1 lb. carrots, peeled and cut into rounds 1/4 inch thick
- 5 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 2 large shallots, finely diced
- 2 garlic cloves, minced
- 1/4 tsp. finely ground herbes de Provence
- 8 oz. baby spinach
- 1/4 cup pine nuts, toasted
- 2 3/4 cups bread crumbs, toasted
- 6 double-cut bone-in pork loin chops, each about 12 oz. and 1 1/2 inches thick
Instructions
- Preheat an oven to 400°F.
- In a large bowl, stir together the sweet potatoes, carrots and 2 Tbs. of the olive oil, and season with salt and pepper. Set aside.
- In a large fry pan over medium heat, warm 2 Tbs. of the olive oil. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and herbes de Provence and cook, stirring frequently, for 1 minute. Add the spinach and cook until just wilted, about 2 minutes. Transfer the mixture to a large bowl and fold in the pine nuts and bread crumbs. Season with salt and pepper. Let the stuffing cool for 20 minutes.
- Meanwhile, season the pork chops on both sides with salt and pepper. Insert a sharp paring knife into the side of a chop opposite from the bone, making a long slit along the curve all the way to the bone. Wiggle the knife to form a large pocket. Repeat with the remaining chops. Stuff each chop with 1/2 cup stuffing, using your fingers to help pack it into the pocket.
- On the bottom half of a nonstick double griddle over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the chops and brown, turning once, 3 to 4 minutes per side. Transfer to a large plate. Arrange the sweet potatoes and carrots in a single layer on the griddle, set the rack on top and place the chops on the rack. Transfer the griddle to the oven and roast until an instant-read thermometer inserted into the stuffing registers 160°F, about 22 minutes.
- Transfer the chops to a platter, cover loosely with aluminum foil and let rest for 5 minutes. Meanwhile, return the sweet potatoes and carrots to the oven and roast for 5 minutes more. Transfer the roasted vegetables to the platter and serve immediately. Serves 6.
Yield
Serves 6.
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