5 Videos | Photo: Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach Recipe
Ingredients
- 1 tablespoon olive oil, plus 1 tablespoon
- 2 cloves garlic, minced
- 6 sun-dried tomatoes, diced
- 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/4 teaspoon dried thyme
- 1/4 cup (2 ounces) goat cheese
- 1/3 cup reduced-fat cream cheese
- 4 (4-ounce) center-cut pork chops
- 1 1/2 cups chicken broth
- 1/2 lemon, zested
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
Directions
Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
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By dawnmrevels
on February 06, 2012
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This was great I cook for a living and use this all the time. I choose to heat all the cheeses and veggies all together it kinda of marries everything together and makes the gravy even better Love It Dawn
By Teresa Nelson
Andalusia, AL
on February 06, 2012
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This recipe was awesome and very easy to make. Also very elegant. We will definitely make this one again.
By WannaBeAChefSomeday
Bristow, VA
on February 05, 2012
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This recipe's a total keeper. A couple of things really made this work:
- I bought those really thick center-cut chops that they sell at the big warehouse store that starts with a C. I butterflied them, and cooked the "inside" for 4 minutes first, then stuffed them, then put them back on, cooking 4 minutes on each outside. Came out perfectly done, not dry, and still tender.
- I made a double-dose of the sauce, like others who had mentioned that it's so good, that it works over rice if served that way. That's a real winner.
- Like some others I used fresh spinach. I did not have a moisture problem.
- My only minor gripe was that this took longer to prepare than the time estimate, and not just because of the extra 4 minutes on the inside of the chops. Prepping everything first required more time before you actually start cooking. It was, however, completely worth it.
Thanks, Giada. Awesome!
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