|(1-inch thick) HORMEL® center cut pork loin chops
|cup kosher or sea salt
|cloves garlic, chopped
|cups assorted oyster and cremini mushrooms, roughly chopped
|cup packed fresh baby spinach
|cup sherry or port wine
|teaspoon crushed fennel seed, toasted
|to taste salt and pepper
|cup shredded fontina cheese
|as needed wooden picks
In medium size bowl, place pork chops. Cover with water. Add salt. Refrigerate 1 to 2 hours.
In medium skillet over medium-high heat, melt butter. Add shallot and garlic and cook 2 minutes or until translucent. Add chopped mushrooms. Cook 8 minutes or until most of the moisture has evaporated. Add spinach. Cook 1 minute or until wilted. Add wine and cook 2 minutes or until thick. Add fennel seed and salt and pepper to taste. Cool to room temperature.
Prepare grill for medium to medium-high heat. Remove pork chops from water solution and pat dry. Use a boning knife to make a pocket in the side of each pork chop. Fill pocket with a small amount of cheese and mushroom mixture. Close the pocket with wooden picks.
Grill pork chops 4 to 6 minutes on each side or until meat thermometer inserted into center reads 145°F.