Making Ricotta-Stuffed Porkchops with Chef Steve part 3

Preheat the oven to 375°F.

In a skillet, heat olive oil over medium heat and sauté garlic until fragrant, about 1 minute.

Add spinach to the skillet and cook until wilted, about 2-3 minutes.

In a bowl, combine ricotta cheese, sautéed spinach, parmesan cheese, lemon zest, black pepper, and salt.

Cut a pocket in each pork chop and stuff with the ricotta mixture, securing with toothpicks if necessary.

In the same skillet, heat more olive oil over medium-high heat and sear the stuffed pork chops until golden, about 3-4 minutes per side.

Transfer the pork chops to a baking dish.

Pour chicken broth around the pork chops in the baking dish.

Dot the tops of the pork chops with butter.

Bake in the preheated oven for 20-25 minutes until the pork is cooked through and reaches an internal temperature of 145°F.

Remove from the oven and let rest for 5 minutes before serving.

Garnish with fresh basil before serving.

Spice Level:

Allergens