Fontina Stuffed Pork Chops with Kale Spaghetti and Melted Tomatoes

Dinner 2012: Fontina Stuffed Pork Chops with Kale Spaghetti and Melted Tomatoes

Fontina Stuffed Pork Chops with Kale Spaghetti and Melted Tomatoes

Fontina Stuffed Pork Chops

• Stuffing (olive oil, spinach, kosher salt, chopped fontina cheese, chopped sun-dried tomatoes (dry, not in oil)) - sauté spinach in a little olive oil and kosher salt. Let cool and finely chop. Mix with cheese and sun-dried tomatoes. With a shark knife cut a pocket in each of the pork chops preferably a bit more in the center then I did) with an opening of about 1-1.5 inches. Stuff chops with the filling and close with metal skewers or truss with cooking twine.
• Marinade for Pork Chops (little olive oil, kosher salt, TJs Lemon Pepper, lemon juice, little dried thyme) - only use enough olive oil to make the marinade stick to the stuffed pork chops and marinade them for at least 30 mins. Sear one side in ovenproof pan with a little olive oil, turn over and roast @ 375F for 12 minutes.

Kale Spaghetti (olive oil, chopped onion, kosher salt, chopped kale, white wine, little water, red pepper flakes, squeeze of lemon) - sauté onions with a little olive oil and salt until starting to brown. Add kale, cook for a few minutes stirring occasionally, deglaze with white wine and let reduce a little. Season with a little more salt and red pepper flakes, add lit and braise until kale is soft - about 15 mins. If getting too dry add a little water. Finish with a squeeze of lemon juice. Toss with al-dente spaghetti and serve immediately.

Melted Tomatoes (olive oil, halved cherry tomatoes, kosher salt, minced garlic, bundle of fresh thyme) - cook on low heat until desired consistency has been reached - stir occasionally and never simmer!

Fontina Stuffed Pork Chops with Kale Spaghetti and Melted Tomatoes

Fontina Stuffed Pork Chops with Kale Spaghetti and Melted Tomatoes

Fontina Stuffed Pork Chops with Kale Spaghetti and Melted Tomatoes