Serves: 4
Ingredients
- 4 boneless pork chops or pork tenderloin (approx. 6 oz / 170 g each), about 1 inch thick, trimmed of all visible fat
- 4 tsp baking soda
- 1 tbsp (15 ml) palm sugar
- Sea salt and pepper
- 1 tsp (5 ml) coconut oil
- 0.5 small fennel bulb, stalks discarded, cored, and chopped fine
- 1 shallot, minced
- 2 garlic cloves, minced
- 2 tbsp dry white wine
- 6 oz (170 g) baby spinach
- 1.5 oz (43 g) Coconut Milk Cheddar Cheese, crumbled
- 0.25 tsp (1.3 ml) grated lemon zest
- 1 tsp (5 ml) fennel seeds, toasted and crushed
- 1 tsp (5 ml) ground coriander
- 0.5 tsp (2.5 ml) ground cumin
- Vegetable oil spray
Preparation
- Prepare the Pork: Working with one pork chop at a time, use a paring knife to cut a 1-inch opening in the side. Through this opening, continue to cut a large pocket inside the center of the chop for the filling; use your fingers to help enlarge the pocket if necessary. Repeat with the remaining chops.
- Brine the Pork: Combine 2 cups (480 ml) of water, 4 tsp baking soda, 1 tbsp (15 ml) palm sugar, and 1 tbsp (15 ml) sea salt in a large container. Add the chops, ensuring they are submerged, and refrigerate for 30 minutes.
- Preheat Oven: Adjust an oven rack to the upper-middle position. Place a rimmed baking sheet on the rack and preheat the oven to 475°F (245°C).
- Sauté Aromatics: Heat 1 tsp (5 ml) coconut oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the fennel, shallot, and 0.25 tsp (1.3 ml) sea salt. Cook until lightly browned, about 5 minutes.
- Cook Filling: Stir in the minced garlic and cook until fragrant, about 30 seconds. Stir in 2 tbsp (30 ml) dry white wine and cook until it evaporates, about 1 minute. Stir in the 6 oz (170 g) of baby spinach and cook until just wilted, about 2 minutes.
- Finish Filling: Transfer the spinach mixture to a bowl and allow it to cool for 5 minutes. Once cooled, stir in the 1.5 oz (43 g) crumbled cheese and 0.25 tsp (1.3 ml) lemon zest. Season with sea salt and pepper to taste.
- Dry and Stuff Chops: Remove the pork chops from the brine, rinse them thoroughly, and pat them completely dry with paper towels. Using a spoon and your fingers, gently stuff the spinach filling into the pocket of each chop.
- Season Chops: Combine the 1 tsp (5 ml) crushed fennel seeds, 1 tsp (5 ml) ground coriander, 0.5 tsp (2.5 ml) ground cumin, and 0.5 tsp (2.5 ml) pepper in a small bowl. Rub this mixture evenly over all sides of the stuffed chops.
- Cook Chops: Spray both sides of the chops with vegetable oil spray. Carefully place the chops on the preheated baking sheet. Bake until the pork registers an internal temperature of 145°F (63°C), which should take 10 to 14 minutes. Remember to flip the chops halfway through the cooking time.
- Rest and Serve: Transfer the cooked chops to a carving board. Tent them loosely with aluminum foil and let them rest for 5 to 10 minutes before serving.
More Recipes You'll Love
Stuffed pork chops with a fennel, spinach and coconut cheddar filling — and a baking soda brine that makes the meat ridiculously tender. A rub of toasted fennel seed, coriander and cumin scents the crust. These are the chops that make the whole kitchen smell like a restaurant.
Pro Tips
- Cut the pocket through the side of each chop with a paring knife and widen it with your fingers — a generous pocket is what holds a proper amount of filling.
- Brine the chops 30 minutes in two cups of water with the baking soda, palm sugar and salt, then rinse and pat them bone dry. The brine is the tenderizing secret.
- Cook the fennel and shallot until lightly browned before the garlic, then let the wine fully evaporate — wet filling steams the chop from the inside.
- Cool the spinach mixture 5 minutes before folding in the crumbled cheese and lemon zest, so the cheese stays in soft pockets.
- Rub the crushed fennel seed, coriander and cumin over all sides, then bake at 475°F on the preheated sheet 10-14 minutes to 145°F, flipping halfway.
Frequently Asked Questions
Why brine the pork in baking soda?
It's a tenderizing brine — the baking soda breaks down the surface proteins so the chops come out juicy and tender. Rinse it off thoroughly before stuffing.
Why fennel with pork?
Fennel and pork are a classic pairing — the fresh chopped bulb melts into the filling while the toasted, crushed seeds perfume the crust.
What temperature should the pork reach?
145°F internal after 10-14 minutes at 475°F. The 5-10 minute rest under loose foil finishes the cooking and keeps every slice juicy.
Can I prep them ahead?
The chops can be brined and stuffed earlier in the day and refrigerated. Rub on the spices and bake just before serving.
Recipe Card
Ingredients
Method
- Prepare the Pork: Working with one pork chop at a time, use a paring knife to cut a 1-inch opening in the side. Through this opening, continue to cut a large pocket inside the center of the chop for the filling; use your fingers to help enlarge the pocket if necessary.
- Repeat with the remaining chops.
- Brine the Pork: Combine 2 cups of water, 4 tsp baking soda, 1 tbsp palm sugar, and 1 tbsp sea salt in a large container.
- Add the chops, ensuring they are submerged, and refrigerate for 30 minutes.
- Preheat Oven: Adjust an oven rack to the upper-middle position.
- Place a rimmed baking sheet on the rack and preheat the oven to 475°F (245°C).
- Sauté Aromatics: Heat 1 tsp coconut oil in a 12-inch nonstick skillet over medium heat until shimmering.
- Add the fennel, shallot, and 0.25 tsp sea salt.
- Cook until lightly browned, about 5 minutes.
- Cook Filling: Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Stir in 2 tbsp dry white wine and cook until it evaporates, about 1 minute.
- Stir in the 6 oz (170 g) of baby spinach and cook until just wilted, about 2 minutes.
- Finish Filling: Transfer the spinach mixture to a bowl and allow it to cool for 5 minutes.
- Once cooled, stir in the 1.5 oz (43 g) crumbled cheese and 0.25 tsp lemon zest.
- Season with sea salt and pepper to taste.
- Dry and Stuff Chops: Remove the pork chops from the brine, rinse them thoroughly, and pat them completely dry with paper towels.
- Using a spoon and your fingers, gently stuff the spinach filling into the pocket of each chop.
- Season Chops: Combine the 1 tsp crushed fennel seeds, 1 tsp ground coriander, 0.5 tsp ground cumin, and 0.5 tsp pepper in a small bowl. Rub this mixture evenly over all sides of the stuffed chops.
- Cook Chops: Spray both sides of the chops with vegetable oil spray. Carefully place the chops on the preheated baking sheet.
- Bake until the pork registers an internal temperature of 145°F (63°C), which should take 10 to 14 minutes. Remember to flip the chops halfway through the cooking time.
- Rest and Serve: Transfer the cooked chops to a carving board. Tent them loosely with aluminum foil and let them rest for 5 to 10 minutes before serving.
