Sicilian Stuffed Pork Chops with White Wine and Caper Sauce
From a Chef's Kitchen
These Sicilian Stuffed Pork Chops with White Wine and Caper Sauce are an elegant way to dress up a dinnertime staple--the pork chop!
- 2 pork rib chops (1 1/2-inch thick, about 10-12 ounces each, fat trimmed)
- salt and freshly ground black pepper
- 1 cup frozen chopped spinach
- 6 cloves garlic, 2 minced, 4 sliced
- 1 tablespoon pine nuts, lightly toasted
- 1 tablespoon (generous) golden raisins
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon Italian-style bread crumbs
- ½ teaspoon crushed red pepper flakes (or to taste)
- 1 tablespoon olive oil ((divided))
- 3 tablespoons butter (divided)
- ½ cup dry white wine
- 1 cup chicken broth
- 2 tablespoons capers (drained and rinsed)
- fresh parsley (for garnish)
- hot cooked orzo pasta
- Preheat oven to 350 degrees.
- Cut a pocket in the chop about 3-4 inches long and almost as far as the bone. Season inside and outside with salt and black pepper.
- Thaw spinach in a glass bowl in the microwave but do not squeeze the water from it. (Let cool if it’s steaming.) Add 2 cloves minced garlic, pine nuts, raisins, cheese, breadcrumbs and crushed red pepper flakes. Season with salt and black pepper to taste.
- Stuff even amounts of the filling into the pocket of the pork chop. Secure with toothpicks.
- Heat olive oil and 1 tablespoon butter over medium-high heat in an oven-safe skillet, sauté pan or Dutch oven. Brown the chops 2-3 minutes per side or until nicely browned. Transfer to a plate.
- Add the wine to pan, bring to a boil and scrape up any browned bits. Add chicken broth and sliced garlic and bring back to a simmer. Place chops back in the pan, cover securely and bake 1 hour or until chops are tender, turning once.
- Stir in remaining butter and capers. Serve chops over hot cooked orzo pasta and drizzle with pan sauce.
View the recipe instructions at From a Chef's Kitchen