Thick-Cut Pork Chops with Spinach and Fontina Stuffing

Name: Thick-Cut Pork Chops with Spinach and Fontina Stuffing
Ingredients: 4 , bone-in pork rib chops (12 to 14 ounces each), 1 1/2 inches thick (see illustrations below); 3/4 cup, packed light brown sugar; , Table salt; 1 slice, white sandwich bread, torn into quarters; 1/4 cup, pine nuts, toasted; 1 tablespoon, olive oil; 2 medium cloves, garlic, minced or pressed through a garlic press (about 2 teaspoons); 6 ounce, fresh spinach, washed and stemmed (about 12 cups); 2 ounces, Italian fontina cheese, shredded (about 1/2 cup); 1/4 cup, ricotta cheese; 1 ounce, Parmesan cheese, grated (about 1/2 cup); 1 , medium lemon, cut into 4 wedges; 1/4 teaspoon, table salt; Pinch, fresh ground nutmeg; , Ground black pepper; , Ground black pepper; 2 teaspoons, vegetable oil

Main Courses
Pork

Appears in Cook's Illustrated May/June 2005

Filling the wrong chop with the wrong kind of stuffing and then cooking it using the wrong method produces familiar but easily improved results.

SERVES 4

TIME 1½ hours, plus 1 hour brining

Thick-Cut Pork Chops with Spinach and Fontina Stuffing

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