Dinner for a Cold Winter Evening: Pork Chops Stuffed with Spinach chez Dorine

Dinner for a Cold Winter Evening:  Pork Chops Stuffed with Spinach chez Dorine

© Dorine Houston 2007 all rights reserved 

Snow has fallen in the Midwest and is falling even now in New England.  A few days ago, the threat of snow and ice for the Delaware Valley this morning was all the talk of the network meteorologists; it was due to start Saturday and still be underway on Sunday.  It remained sunny but cold yesterday; today, a chilly rain poured during the night and well into the afternoon.  Throughout the Middle Atlantic, New England and Midwestern states, families are looking for complete dinners that warm the winter chill. 

Pork, squash, cabbage and apples are among the foods we think of as most characteristic of winter menus.  We need leafy greens year round.  I have chosen red cabbage for this menu because the color indicates the presence of important nutrients not available in green or white cabbage. 

Menu: 

Cream of Butternut Squash Puree 

Pork Chops Stuffed with Spinach 

Red Cabbage and Apple Saute 

Steamed Brown Rice

Fresh Grapes 

Espresso 

Seltzer Water with Lemon Slices 

Wine suggestion: Riesling 

Cream of Butternut Squash Puree

1 small butternut squash (about 375g/3/4 lb.), peeled, cut into chunks, seeds discarded   

1/2 cup water 

A few gratings whole nutmeg 

Salt and freshly ground white pepper to taste 

375ml/1 1/2 cups half-and-half 

Fresh mint leaves 

Bring the water to a boil and drop in the squash.  Reduce temperature to low, cover potand allow to simmer 20-30 minutes or until the squash is very tender.  Puree with a stick blender or press through a metal sieve.  Return to the pot over low to medium heat to reheat.  Add nutmeg and seasoning.  Slowly stir in half-and-half (or cream!) until very hot but not boiling. 

Serve in small cream soup bowls (preferably the kind with double handles and their own saucers) garnished with fresh mint leaves or adollop of unsweetened freshly whipped cream. 

This soup is rich in eye-protecting vitamin A and fiber; the cream adds calcium. 

Serves 6 

Brown Rice 

125g/1 cup brown rice, rinsed 

1 bay (laurel) leaf 

5ml/1 tsp. salt (unless using a well-seasoned broth) 

Water or chicken broth

Place rice, bay leaf, and salt if using in saucepan; add liquid, cover and bring to a boil. Reduce temperature and allow to simmer, covered, covered, for 15 minutes.  Turn off heat and leave covered; let sit at least 30 minutes. The rice will absorb the liquid and cook without using energy for the whole cooking time.  It is important not to uncover the rice and peek at it before 30 minutes have passed or it will lose its head of steam, important for cooking.  You may or may not have to let the rice sit an additional 15 minutes, or even turn the heat back on long enough to reach a boil.  Let the rice rest, covered, until time to serve it. 

Pork Chops Stuffed with Spinach on a Bed of Cabbage and Apples

60ml/1/4 cup olive oil 

1 bunch fresh spinach, well washed and trimmed 

5ml/1 tsp. hot smoked Spanish paprika 

15ml/1 T. flour seasoned with sea salt and freshly ground black pepper

4 lemons

Grated zest of 1 of them 

6 pork chops, slit for stuffing 

1/2 small head red or purple cabbage, very finely sliced 

2 Granny Smith apples, cored, unpeeled, sliced into thin wedges 

5ml/1 tsp. caraway seeds

6 juniper berries, coarsely crushed in mortar and pestle 

1/2 tsp. sea or kosher salt 

Several grindings black pepper 

30ml/1 T. olive oil 

60ml/1/4 cup Riesling or similar wine 

Preheat the oven to 180 C/350 F. 

Warm half the oil in a large skillet.  Shake excess water off spinach but leave a bit damp.  Drop into warm oil and increase temperature to medium-high.  Saute until spinach is limp but still bright green.  Remove from heat and toss it with the paprika and lemon juice; do not let become too watery. 

Combine 1 T. flour with salt, pepper and the grated lemon zest.  Season inside of pork chops with this mixture, evenly dividing it among them.  Stuff with the spinach.  Season additional flour to taste and dredge chops on both sides.  Brown on both sides inremaining oil and remove from heat. 

Toss together the cabbage, apples, caraway seeds, juniper berries, salt and pepper.  Brush a covered ovenproof casserole with the olive oil.  Put in the cabbage mixture and top with the pork chops.  Drizzle with the wine and cover tightly. 

Bake 30 minutes or until the cabbage is very tender and the pork chops cooked through. 

Arrange the stuffed pork chops on a platter lined with soft green lettuce leaves (such as greenleaf lettuce).  Cut the remaining 3 lemons in half horizontally and garnish the platter so each diner can squeeze lemon juice on his or her pork chop to taste.  Put the cabbage mixture and juices in a serving bowl and the brown rice in another one; garnish the rice with parsley.

Serves 6. 

Enjoy your dinner by starting with the puree/soup as a first course, followed by the main course and dessert.