Spinach-Stuffed Pork Chops

It's that time of year again to start cooking with homegrown veggies. Our garden got a later-than-normal start this year, and then unseasonably cool weather delayed the first harvest of spring greens. The spinach and rosemary were from our garden and the spring onion was from our local farmer's market. The obvious side dish of asparagus is also from our local market, steamed and lightly seasoned.


Spinach-Stuffed Pork Chops
Stuffing
1 tbsp extra virgin olive oil
1/2 cup finely chopped spring onion
2 tsp minced garlic
2 plum tomatoes, cored, seeded, and chopped
1 large bunch fresh spinach, chopped
3 slices prosciutto, finely chopped
1/2 cup coarsely grated fontina cheese
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Rub
2 tsp finely chopped fresh rosemary
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

4 thick-cut pork chops

In a large sauté pan over medium heat, warm the olive oil and cook the onion until soft, 5 to 6 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes and cook for 3 minutes, then add the spinach and cook for 2 minutes. Remove from the heat and allow to cool for 3 or 4 minutes, then add the remaining stuffing ingredients.

In a small bowl combine the rub ingredients. Trim the chops of any excess fat and cut a pocket in the side of each chop. Push the stuffing into the pockets and close with toothpicks. Lightly brush or spray the chops with oil and season with the rub. Allow to stand at room temperature for 20 to 30 minutes before grilling.

Grill over direct medium heat until cooked to desired doneness, 15 to 20 minutes for medium rare. Remove from the grill and allow to rest for 3 to 5 minutes. Serve warm.

Wine Pairing: Stephen Vincent "Crimson" 2006