Stuffed Pork Chops

A spring-forward dish with bright, creamy filling tucked inside a thick-cut pork chop. It’s all about smart knife work here: precision cutting for the herbs, garlic, and lemon zest, and a confident pocket cut in the pork.

Ingredients:

For the Stuffing:

• 1 cup peas (fresh or thawed from frozen)
• 1/2 cup whole milk ricotta
• 2 tbsp grated Pecorino or Parmesan
• 2 tbsp finely chopped mint
• 1 tbsp finely chopped basil (optional)
• 1 clove garlic
• Zest of 1 lemon
• Kosher salt and black pepper

For the Pork:

• 4 thick-cut bone-in pork chops (about 1.5 inches thick)
• Kosher salt and black pepper
• Olive oil
• 2 tbsp butter
• 1 garlic clove, smashed
• A few sprigs of fresh thyme

For the Sauteed Radishes:

• 2 bunches radishes with their greens (about 12–16 radishes total)
• 1 tbsp olive oil
• 1 tbsp butter
• Salt and freshly ground black pepper
• 1 tsp lemon juice or white wine vinegar (optional, but brightens everything)

Instructions:

1. Mince the Herbs:
   Stack the mint leaves in a neat pile (this is called chiffonade). Roll them tightly like a little cigar, then slice into thin ribbons. Run your knife through again to get a fine mince. Same with basil. You're aiming for tiny flecks that mix evenly into the filling.
   
   
2. Prep the Garlic: 
   1. For the filling: Smash the clove with the flat side of your knife to loosen the peel.
   2. Mince finely — or grate on a micro plane if you prefer.
   3. For the pan: Lightly smash another clove just to expose the flesh and keep it intact. This goes in whole with butter and thyme for aromatic basting.
      
      
3. Prep the Lemon Zest:
   1. Zest only the bright yellow part using a micro plane. If using a knife, peel the zest into strips with a vegetable peeler, then slice very thinly and mince. No white pith — it’s bitter.
4. Make the Stuffing:
   1. In a bowl, gently mash the peas with a fork until roughly broken down — you're not going for a purée, just enough texture to hold.
   2. Add the ricotta, Pecorino, chopped herbs, garlic, and lemon zest. Season with salt and pepper. Mix to combine. Set aside.
      
      
5. Cut the Pork:
   1. Place a chop flat on your cutting board.
   2. Hold the chop steady with your non-dominant hand, flat palm on top.
   3. Using a small, sharp boning or utility knife, make a horizontal incision along the side — go in about 3⁄4 of the way through, aiming for a large internal pocket without piercing the other side or top.
   4. Sweep the knife inside gently to expand the pocket, using the tip to feel out the boundaries.
   5. Repeat with the other chops.
   6. TIP: You’re creating space for stuffing, but you still want the chop to stay intact. It should look like a pita pocket — sealed on three sides, open on one.
      
      
6. Assemble & Cook:
   1. Spoon the filling into the pork pockets, pressing gently to distribute. Don’t overstuff. Use toothpicks to secure if needed.
   2. Season both sides of the pork generously with salt and pepper.
   3. Heat olive oil in an oven-safe skillet over medium-high. Sear the chops for 3–4 minutes per side until golden. Don’t move them too much — good browning happens when you let them be.
   4. Add butter, smashed garlic, and thyme sprigs. Baste the chops, then transfer the skillet to a 375oF oven for 3-5 minutes, or until the thickest part reads 145°F on a thermometer.**
   5. Rest for 5 minutes before slicing.

**The USDA recommends a minimum internal temperature of 145°F for pork.

Sautéed Radishes with their Greens

A quick, colorful side that’s peppery, buttery, and just the right kind of earthy to balance rich pork and creamy filling.

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:

• 2 bunches radishes with their greens (about 12–16 radishes total)
• 1 tbsp olive oil
• 1 tbsp butter
• Salt and freshly ground black pepper
• 1 tsp lemon juice or white wine vinegar (optional, but brightens everything)

Instructions:

1. Prep the Radishes:
   1. Slice off the root ends and leafy tops (don’t toss the greens — we’ll use them).
   2. Rinse radishes well.
   3. Quarter or halve the radishes depending on size — aim for uniform pieces so they cook evenly.
   4. Tip: Hold the radish flat-side down for stability as you quarter.
      
      
2. Prep the Radish Greens
   1. Rinse thoroughly (they’re often sandy), then pat dry.
   2. Stack a few leaves, roll them up, and chiffonade into ribbons — same technique as for mint. If the stems are tender, include them.
      
      
3. Saute:
   1. Heat olive oil and butter in a skillet over medium heat.
   2. Add the radishes in a single layer. Let them cook undisturbed for 2–3 minutes to get some color, then toss and continue sautéing for 5–7 minutes, until just tender but still with bite.
   3. Season with salt and pepper.
   4. Add the radish greens in the last 1–2 minutes of cooking — they’ll wilt fast. Toss until just softened.
   5. Finish with a squeeze of lemon juice or a splash of vinegar for a pop of acid.