Stuffed Chops

4 centre-cut rib pork chops about 1 - 1-1/4" thick about 2.5 lbs. 3/4 tsp salt, divided 1/4 tsp pepper, divided 4 tbsps butter, divided 2 leeks, white and light green parts only, coarsely chopped about 1.5 cups 1 cup shredded carrots 1 clove minced garlic 3 tsp chopped fresh tarragon, divided 1/2 cup white wine, divided 1 pk (6 oz) baby spinach 1/4 cup dry breadcrumbs, preferably garlic and herb seasoned 3/4 cup no-fat reduced sodium chicken broth 1 tbsp chopped fresh parsley

1. Preheat oven to 400 degrees. Sprinkle both sides of prok chops with 1/2 tsp salt and 1/8 tap pepper. In a large skillet melt 1 tbsp butter over medium high heat. Add chops; cook until browned, 3-4 min per side. Remove and reserve. 2. In the same skillet melt 1 tbsp butter over medium high heat. Add leeks, carrots, garlic, 1 tsp tarragon and remaining salt and pepper; cook stirring, until softened, about 6 min. Add 1/4 cup wine; cook until evaporated, 2 min. Stir in spinach; remove from heat, Stir in breadcrumbs. 3. Using kinfe cut 2.5" wide pocket in each chop, cutting halfway through to bone. Spoon 1/4 cup vegetable mixture into pocket of each chop; place in roasting pan. Place remaining vegetable mixture in buttered 1 qt baking dish. Bake chops until no longer pink near bone and the stuffing in the casseronle is heated through 15-18 min. 4. Meanwhile, in same skillet bring chicken broth and remaining wine to boil over high heat. Add parsley, remaining butter and tarragon. REduce heat to medium, simmer until reduced to about 2/3 cup, 10 min. Add any meat juices from roasting pan; heat through, 1 min. Serve sauce over chops.

Pork chops of this size are way too much for the averge person. Count on one chop for 2 people and then make a couple extra depending on how big your crowd is.