Stuffed Pork Chops

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 palm sugar
• Sea salt and pepper
• 1 tsp 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 grated lemon zest
• 1 tsp fennel seeds, toasted and crushed
• 1 tsp ground coriander
• 0.5 tsp ground cumin
• Vegetable oil spray

Preparation

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.