Moroccan Stuffed Pork Chops

It's another week, and I am bound and determined to have a better week than the last one! This flavorful pork chop recipe is from Rachel Ray. I'm not really a fan of most of her recipes, but I really like the complexity of this one. Nothing like a little spice to reanimate a sad soul. Happy eating foodies!

Ingredients

• 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
  
• Four 1-inch-thick bone-in pork chops (8 ounces each)
  
• Salt and pepper
  
• Two 6-ounce bags baby spinach

Recipe Directions
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 pork 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 pork 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.
Source:Steak and Bread