Jess Pryles’ Stuffed Pork Chops with Lemony Ricotta and Spinach

Australian-born cook, author and certified meat scientist Jess Pryles shares everything home cooks need to know about choosing, preparing and cooking meat in her new book, Prime Cuts. Now based in Austin, Texas, Jess combines more than 15 years of experience with practical advice designed to take the guesswork out of the butcher’s counter, barbecue and kitchen.

Organised by cut, the book features more than 100 recipes covering everything from quick weeknight dinners to celebration roasts, steaks and smoked barbecue favourites. It also explores essential techniques including grilling, searing, roasting, braising and slow cooking, while showing readers how to get better value, more flavour and less waste from every cut.

Stuffed pork chops with lemony ricotta and spinach
Pork chops (bone-in or boneless)

Here’s the real secret to stuffed pork chops – you gotta use thick-cut ones so the pork doesn’t dry out. I’m talking at least 1½-inch (4 cm) chunkies. This recipe will work with bone-in or boneless chops, and if you’re having trouble finding the right size, cut your own from a boneless loin.

Serves 6

6 thick-cut pork chops, about 1½ inches (4 cm) thick
½ cup (100 g) finely chopped cooked spinach
(drained of excess liquid)
zest and juice of 1 lemon
½ cup (115 g) ricotta cheese
½ cup (120 g) cream cheese
½ cup (50 g) finely grated parmesan cheese
¾ teaspoon garlic powder, divided
½ teaspoon ground nutmeg
2½ teaspoons salt, divided
2 teaspoons smoked paprika
1 teaspoon finely ground black pepper
2 tablespoons olive oil

1.        Preheat the oven to 350°F (170°C) and remove the chops from the fridge.
2.        In a bowl, combine the spinach, lemon zest and juice, ricotta, cream cheese, parmesan, ¼ teaspoon garlic powder, nutmeg and ½ teaspoon salt. Mix with
a spatula or wooden spoon until combined.
3.        Use a sharp knife with a fine point to cut a slit into each pork chop. The aim is to cut evenly down the middle of one side, going about three-quarters of the way into the meat, being careful not to cut all the way through. Think of it like a pita pocket!
4.        Place spoonfuls of the creamy filling into the pork chop. Scrape along the opening so that the stuffing is roughly level with the meat. If it’s overstuffed, it
will melt out into the cooking pan.
5.        Combine the remaining garlic powder and salt with the paprika and pepper. Sprinkle over the pork chops on both sides.
6.        Place a large, oven-safe skillet over high heat.
Once hot, add the olive oil.
7.        Lay the pork chops in the skillet and cook for 4–5 minutes on each side.
8.        Place the skillet in the oven to cook for a further 10–15 minutes, or until the filling registers at least 140°F (60°C) on a meat thermometer.

Note
Make sure you’re using traditional loin chops (bone-in or boneless). They have the whole loin muscle, so you can make a neat pocket for stuffing. Shoulder chops are comprised of several muscles, so it’ll be hard to make a nice cut (plus, they’re kinda tough).