Prep: 30 minutes
Grill: 12 minutes • Serves: 4
3 tablespoons finely chopped shallot
1/4 cup olive oil
1 bag (8 ounces) baby spinach
3/4 teaspoon lemon zest
1 teaspoon salt
1/2teaspoon ground black pepper
4 boneless center-cut pork chops (about 2 pounds)
2 tablespoons fresh lemon juice
1-1/2 teaspoons chopped fresh chives
1/2 teaspoon honey
1 pinch crushed red pepper
2 small yellow squash and/or zucchini, thinly shaved with vegetable peeler
1 cup halved grape tomatoes
1/2 cup whole milk ricotta cheese
1.In large skillet, cook garlic and shallot in 2 teaspoons oil over medium heat 2 minutes or until softened, stirring occasionally. Stir in spinach and cook 2 minutes or until spinach is wilted; remove from heat. Stir in lemon zest, 1/4 teaspoon salt and 1/8 teaspoon black pepper; cool 5 minutes and coarsely chop.
2.Prepare outdoor grill for direct grilling over medium heat. With sharp knife, carefully cut a horizontal slit in thickest part of each pork chop to create a pocket; stuff each pork chop with about 2 tablespoons spinach mixture. Coat pork chops with 1 teaspoon oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place pork chops on hot grill rack; cover and cook 12 minutes or until internal temperature of pork chops reaches 145°, turning once halfway through cooking.
3.In medium bowl, whisk lemon juice, chives, honey, red pepper and remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper; whisking constantly, drizzle in remaining 3 tablespoons oil until emulsified. Add squash and tomatoes; toss until well combined.
4.Serve pork chops with salad dolloped with cheese.
Approximate nutritional values per serving:
637 Calories, 42g Fat (13g Saturated), 152mg Cholesterol,
818mg Sodium, 13g Carbohydrates, 3g Fiber, 55g Protein
Dietitian’s Dish Tip(s):
> The serving size of this recipe is actually twice the recommended size for a meat portion. A 3-4 oz. portion should be the size of a deck of cards or palm of hand (not including fingers). can cause cancer.