- 15 mins
- 45 mins
- 1/4 cup (60 mL) olive oil, divided
- 1 cup (250 mL) cubed day-old Italian or French bread
- 2 cloves garlic, minced
- 1 tbsp (15 mL) finely chopped fresh thyme
- 3 cups (750 mL) baby spinach
- 1 tsp (5 mL) each salt and pepper, divided
- 4 oz (125 g) La Sauvagine cheese, cubed
- 6 bone-in pork chops, about 1-inch (2.5 cm) thick
- 1 cup (250 mL) dry white wine
- 1 cup (250 mL) chicken broth
- 2 tbsp (30 mL) butter
- 1 tbsp (15 mL) finely chopped fresh chives
Preheat oven to 425°F (220°C). Heat 1 tbsp (15 mL) oil in skillet set over medium heat; sauté bread cubes for 4 to 5 minutes or until lightly toasted all over. Transfer to bowl.
In same skillet, heat 1 tbsp (15 mL) of the remaining oil; cook garlic and thyme for about 2 minutes or until softened. Add spinach, and 1/2 tsp (2 mL) each salt and pepper. Cook for about 2 minutes or until spinach starts to wilt; transfer to bowl with bread cubes. Let cool completely. Stir in cheese and toss to combine. Set aside.
Cut pocket, about 3 inches (8 cm) wide, into side of each pork chop by slicing toward the bone. Season pork chops with remaining salt and pepper. Stuff pork chops with cheese mixture. Secure with toothpicks.
Heat remaining oil in large, ovenproof skillet set over medium heat; cook pork chops for about 3 minutes per side or until golden brown.
Transfer to oven; bake for 8 to 10 minutes or until instant-read thermometer registers 160°F (71°C). Let stand for 5 minutes.
Meanwhile, return skillet to stovetop. Stir in wine and broth; bring to boil over medium-high heat. Reduce heat to simmer, stirring to scrape up browned bits from bottom of pan; cook for 5 to 8 minutes or liquid is reduced to about 1/2 cup (125 mL). Place pork chops on serving dish; remove toothpicks. Strain sauce; stir in butter until melted. Stir in chives; spoon over pork chops.
Tip: Substitute skin-on chicken breasts for pork chops if desired.