- 1/4 cup pine nuts
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 cups small pieces prepared cornbread
- 1/2 cup chicken broth
- 1/4 cup dried currants or raisins
- 1/2 teaspoon ground cinnamon
- 4 (8 ounce) (1 inch thick) bone-in pork chops
- Salt and pepper
- 2 (6 ounce) packages baby spinach
- In a medium skillet, toast the pine nuts over medium heat for 3 minutes; transfer to a medium bowl. Add 1 tablespoon butter and the onion to the pan and cook, stirring, until softened, about 5 minutes; add to the pine nuts. Stir in the cornbread pieces, chicken broth, currants and cinnamon until combined.
- Slice each pork chop in half horizontally, up to the bone. Spread the chops open and season with salt and pepper. Form the stuffing into 4 patties. Place 1 patty inside each pork chop and close the meat around the stuffing.
- Melt 2 tablespoons butter in the skillet over medium heat. Add the chops, cover and cook for 5 minutes on each side. Transfer to a plate, cover loosely with foil and let stand for 5 minutes.
- Meanwhile, in the skillet, cook the baby spinach until just wilted. Stir in the remaining 1 tablespoon butter and season with salt and pepper. Divide the spinach among 4 plates and top with the pork chops; drizzle any juices on top.