Fontina and Spinach Stuffed Pork Chops

Stuffed Pork Chops

 Although I dread the winter temps, I love when fall first arrives and my cooking turns to things stuffed, roasted or stewed.  Friends arrived for dinner last eve and I needed something simple yet sophisticated. The double cut pork chops at the market caught my eye so a simple stuffed pork chop was the winner.  I stuffed these chops with fontina, spinach and sundried tomatoes, then served with lemon wedges. Be sure not to overcook the pork and please let it rest for a few minutes before serving – these little beauties need time to let all their yummy flavors settle in! Enjoy…

Fontina and Spinach Stuffed Pork Chops


4 double-cut bone-in pork chops

4 ounces fontina cheese, cut into 1/8 inch cubes

1/2 cup ricotta cheese

1 package frozen spinach, thawed and squeezed so all water is removed

6-8 oil-packed sun-dried tomatoes, diced

Salt and freshly ground pepper to taste

2 eggs, lightly beaten

Fresh breadcrumbs for breading

Olive oil for frying

Fresh lemons, cut into wedges


1. Preheat oven to 350 degree Fahrenheit.

2. Mix fontina cheese, ricotta, spinach and sun-dried tomatoes together in a small bowl.  Add salt and pepper to taste.

3. Using a small sharp knife, cut a slit horizontally in 1 side of each pork chop to form a pocket.  Stuff with filling and press edges to form a seal.

4. Season outside of pork with salt and pepper.

5. Dredge the chops first in the eggs and then in the breadcrumbs to coat.

6. Heat about 3 tablespoon olive oil in a skillet over medium heat.  Once the oil is hot, place the chops in the skillet and fry on each side until brown, about 3 or 4 minutes each side.

7. Once browned,  place the skillet and pork chops in the preheated oven, and cook about 20 minutes, or to an internal temperature of 160 degrees Fahrenheit.

8. Let pork stand for 5-10 minutes and then transfer to a serving dish. Serve with fresh lemon wedges….enjoy!

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