PALEO & WHOLE30 PORK CHOPS WITH SPINACH RICOTTA STUFFING

PALEO & WHOLE30 PORK CHOPS WITH SPINACH RICOTTA STUFFING
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PALEO & WHOLE30 PORK CHOPS WITH SPINACH RICOTTA STUFFING

PALEO & WHOLE30 PORK CHOPS WITH SPINACH RICOTTA STUFFING

I follow a pretty religious PALEO & WHOLE30 lifestyle.  My husband participates because I do most of the cooking.  However, we both protein the primary source of our meals because we both are very active, work out and lift weights.  For this reason, I’m always hunting for Paleo & Whole30 ways to enjoy pork chops.  They are tasty, loaded with protein, and inexpensive.

 

RECIPE NUTRITIONAL VALUE:

A 6-ounce pork chop offers about 35.17 grams of protein.  One chop offers more than enough protein per meal when the recommended amount is about 25 grams. The chop is one of the leaner cuts and is an excellent source of important vitamins and minerals, such as thiamin, selenium, protein, niacin, vitamin B-6 and phosphorus, zinc, riboflavin, and potassium.

 

RECIPE TASTE PROFILE:

The predominant taste sensation of this recipe is umami that comes from the nutritional yeast in the stuffing, as well as from the cooked pork.  In fact, pork happens to be exceptionally high in umami, which is roundness and depth of flavour. 

 

DIRTY-BIRDY WINE PARTNER (FOR THOSE MAINTAINING A PALEO OR WHOLE30 LIFESTYLE):

With the predominant taste sensation of this recipe being umami, you can go with either a full-bodied white or red wine.  Make sure you’re wine has loads of alcohol, which adds viscosity or thickness to the wine.  You’ll want this added richness in the wine to match the pork umami and creaminess of the ricotta stuffing.

Recipe:

Steam fresh spinach.

Combine all ingredients for stuffing.

Set stuffing aside.

Place pork chops in oven proof pan.

After searing chops smother with stuffing.  Season with vegan Parmesan.  Bake.

  • Author: FRESHDOH
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 4
  • Category: PALEO & WHOLE30
  • Method: BAKING
  • Cuisine: DINNER
  • Diet: Gluten Free

Ingredients

Stuffing:

2 cups fresh spinach 

2 cloves garlic, minced

1 tablespoon fresh basil

1 cup vegan ricotta cheese*

Salt pepper to taste

1 tablespoon olive oil 

4 pork chops (about one inch thick)

Vegan Parmesan (for garnish)**

*Click this link for fresh vegan ricotta recipe:

https://freshdoh.com/blogs/glutenandgrainfreelifestyle/paleo-whole30-fresh-vegan-ricotta

**Click this link for vegan Parmesan Recipe:

https://freshdoh.com/blogs/glutenandgrainfreelifestyle/paleo-whole30-3-minute-vegan-parmesan

Instructions

Preheat an oven to 375°F.

 

In a small pot with a colander, steam the spinach until wilted.  About 5 minutes. Remove from pot.  Place in a bowl and squeeze liquid from spinach.  Let cool. Add garlic, basil, and vegan ricotta. Season with salt and pepper.  Rinse and pat dry the pork chops. 

Preheat the ovenproof skillet over a medium/high heat. Add olive oil. Add the pork chops and sear them for a few minutes on both sides until they get a beautiful golden color.  Remove the chops from the pan.  Add ¼ cup of ricotta spinach stuffing to the top of each chop.  Spread evenly over chop.  Sprinkle stuffing with vegan Parmesan. Bake, covered with foil, about 15 to 20 minutes.  Remove foil and bake another 5 minutes.  The amount of baking time will depend on the thickness of your pork chops.). The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer to measure the temperature at the thickest part of the cut without touching any bone.  Remove from the oven. Serve hot.

 

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