Stuffed Thick-Cut Pork Chops w/ Spinach & Fontina

Recipe By : Cooks Illustrated (May/June 2005)
Serving Size : 4
Categories : Main Entree
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 bone-in pork rib chops -- 1 1/2 inches thick
3/4 cup brown sugar
1/4 cup salt
6 cups water
1 slice crusty bread -- torn into quarters
1/4 cup pine nuts -- toasted
1 Tablespoon olive oil
2 cloves garlic -- minced
6 ounces spinach
1/2 cup fontina cheese -- shredded
1/4 cup ricotta cheese
1/2 cup parmesan cheese -- grated
1/4 teaspoon salt
1 pinch ground black pepper
1 pinch ground nutmeg
1 medium lemon -- cut into 4 wedges

BRINE PORK CHOPS:
Cut a 1" opening into side of each chop, then cut pocket for stuffing.
Dissolve brown sugar and salt in 6 cups water.
Submerge chops.
Refrigerate for 1 hour.

In food processor:
Pulse the bread and pinenuts until evenly ground.

In large skillet over med-hi heat:
Heat olive oil.
Add garlic and cook until softened.
Add spinach and cook until wilted.
Cool.
Squeeze out the excess moisture.

In bowl:
Combine all remaining ingredients together.
Add the spinach mixture.
Squeeze 1T lemon juice from the wedges into mixture.

Preheat oven to 450 degrees.

Remove chops from brine; rinse and pat dry.
Place one-quarter of stuffing in pocket of each chop.
Trim reserved lemon into 2" lengths and tuck inside each chop.

In large skillet over med-hi heat:
Heat 2 tsp olive oil.
Sear pork chops until well browned.

If necessary, transfer to ovenproof pan.
Bake pork chops until internal temperature reaches 135 degrees.
Transfer to platter/containers.
Tent with foil (internal temperature will rise to 145).

Cool completely and package according to your client's needs.

Cranberry, Quinoa & Wild Rice Muffins

Recipe By : Mollie Katzen
Serving Size : 12 Preparation Time :0:00
Categories : Bakery

Amount Measure Ingredient -- Preparation Method
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1 dash Nonstick spray
2 cups unbleached all purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup packed brown sugar
2 Tablespoons granulated sugar -- (optional = 2 to 3 T.)
1 1/4 cups cooked wild rice
1 1/4 cups cooked quinoa
2/3 cup dried cranberries
1 cup milk
1 large egg
1 1/2 teaspoons vanilla extract
4 Tablespoons unsalted butter -- melted

1. Preheat oven to 400 and lightly spray 10 standard muffin cups with nonstick spray.
2. Place the dry ingredients in a bowl.
3. Add the cooked grains and thoroughly distribute, stir in cranberries.
4. Measure the 1 cup of milk into a 2-cup measure, add the egg and vanilla.
5. Pour this into the dry ingredients along with the butter and stir until just combined without over mixing.
6. Fill into muffins cups and bake 20-25 minutes, depending upon how large your muffins are...cool on a wire rack and wait 30 minutes before serving

Description:
"Color, texture, fiber, flavor, - it's all here! With sweetness from the brown sugar, a very pleasant earthiness from the grains, and tart dried cranberries throughout, these complex muffins are unbelievably satisfying."
Source: "Sunlight Cafe Cookbook"
Yield: "1 dozen"