Ingredients

The following ingredients have 6 Servings
  • 1 1/4 lb. sweet potatoes, peeled and cut into rounds 1/4 inch thick
  • 1 lb. carrots, peeled and cut into rounds 1/4 inch thick
  • 5 Tbs. olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 2 large shallots, finely diced
  • 2 garlic cloves, minced
  • 1/4 tsp. finely ground herbes de Provence
  • 8 oz. baby spinach
  • 1/4 cup pine nuts, toasted
  • 2 3/4 cups bread crumbs, toasted
  • 6 double-cut bone-in pork loin chops, each about 12 oz. and 1 1/2 inches thick

Instruction

  • Preheat an oven to 400°F.
  • In a large bowl, stir together the sweet potatoes, carrots and 2 Tbs. of the olive oil, and season with salt and pepper. Set aside.
  • In a large fry pan over medium heat, warm 2 Tbs. of the olive oil. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and herbes de Provence and cook, stirring frequently, for 1 minute. Add the spinach and cook until just wilted, about 2 minutes. Transfer the mixture to a large bowl and fold in the pine nuts and bread crumbs. Season with salt and pepper. Let the stuffing cool for 20 minutes.
  • Meanwhile, season the pork chops on both sides with salt and pepper. Insert a sharp paring knife into the side of a chop opposite from the bone, making a long slit along the curve all the way to the bone. Wiggle the knife to form a large pocket. Repeat with the remaining chops. Stuff each chop with 1/2 cup stuffing, using your fingers to help pack it into the pocket.
  • On the bottom half of a nonstick double griddle over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the chops and brown, turning once, 3 to 4 minutes per side. Transfer to a large plate. Arrange the sweet potatoes and carrots in a single layer on the griddle, set the rack on top and place the chops on the rack. Transfer the griddle to the oven and roast until an instant-read thermometer inserted into the stuffing registers 160°F, about 22 minutes.
  • Transfer the chops to a platter, cover loosely with aluminum foil and let rest for 5 minutes. Meanwhile, return the sweet potatoes and carrots to the oven and roast for 5 minutes more. Transfer the roasted vegetables to the platter and serve immediately. Serves 6.