Moroccan stuffed pork chops fare exchange Swap skinless, boneless chicken breasts for the pork chops. Unbelievable recipe. pretty and nice

4 Servings 

Preparation 7 min 

Cooking Time 40 min

Ingredients 

1/4 cup pine nuts

4 tablespoons unsalted butter

1 small onion, finely chopped

3 cups small pieces prepared cornbread

1/2 cup chicken broth

1/4 cup dried currants or raisins

1/2 teaspoon ground cinnamon

Four 1-inch-thick bone-in pork chops (8 ounces each)

Salt and pepper

Two 6-ounce bags baby spinach

Method 

In a medium skillet, toast the pine nuts over medium heat for 3 minutes; transfer to a medium bowl. 

Add 1 tablespoon butter and the onion to the pan and cook, stirring, until softened, about 5 minutes; add to the pine nuts. Stir in the cornbread pieces, chicken broth, currants and cinnamon until combined.

Slice each pork chop in half horizontally, up to the bone. Spread the chops open and season with salt and pepper. 

Form the stuffing into 4 patties. Place 1 patty inside each pork chop and close the meat around the stuffing.

Melt 2 tablespoons butter in the skillet over medium heat. Add the chops, cover and cook for 5 minutes on each side. 

Transfer to a plate, cover loosely with foil and let stand for 5 minutes.

Meanwhile, in the skillet, cook the baby spinach until just wilted. Stir in the remaining 1 tablespoon butter and season with salt and pepper. 

Divide the spinach among 4 plates and top with the pork chops; drizzle any juices on top.