Prep: 30 minutes
Grill: 12 minutes
1 garlic clove, minced
3 tablespoons finely chopped shallot
¼ cup olive oil
1 packages (6 ounces each) Busch’s Baby Spinach
¾ teaspoon lemon zest
1 teaspoon salt
½ teaspoon ground black pepper
4 Valley View Farms Boneless Center-Cut Pork Chops (about 2 pounds)
2 tablespoons fresh lemon juice
1½ teaspoons chopped fresh chives
½ teaspoon Sleeping Bear Farms Honey
1 pinch crushed red pepper
2 small Yellow Squash and/or Zucchini, thinly shaved with vegetable peeler
1 cup halved Organic Grape Tomatoes
½ 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, ¼ teaspoon salt and 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 ½ teaspoon salt and ¼ 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 ¼ teaspoon salt and 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