Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

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I LOOOOVE this recipe. I don't eat pork so I always use chicken breast, but I could eat the filling on its own. I usually just season my chicken to my own taste, cook it, cook the filling, and then stuff it. I don't always make the sauce but I do thin it makes a difference.

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This is a great week-night dish that can easily be adapted for company. I coated my pork chops with cinnamon and steak seasoning before cooking which gave them good flavor. The sauce was just OK and probably would have been better if I had added some Worcestershire. For company, I would hollow out some large tomatoes and stuff them with the spinach mixtures. Then bake them for 20 min. in a 350 oven and top with Parmesan. Pretty, colorful and delicious. Also very easy - all can be prepared before your guests arrive and held warm until mealtime. Another great recipe from Giada - you go girl!!

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The porkchops were good- I couldn't taste the goat cheese in the filling. I might increase it next time and decrease the amount of lemon in the sauce.

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The filling was good on its own, but for some reason tasted mediocre once cooked in the pork chop. My pork came out a little dry, though I did buy a lean cut so that was probably the culprit. The chop was also too thin to make a pocket so i folded it over the stuffing, which was also a bit of a disaster. I usually love all of Giada's recipes, but this one is not a keeper.

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Delicious! Excellent taste and easy to prepare. Nice presentation and a keeper! Served it with wild rice and a salad. Leftovers were even better the next day.

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This was pretty good.... I didnt have the right type of porkchops (too thin so I folded over part of the pork chop to create the "stuffing" effect. It is very easy to overdo the cheese in the spinach mixture so be careful. I may make this again, it wasn't anything spectacular.

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Incredible!!!!!!!!!!!! Stuffing and the reduced sauce each hold there own flavors and blend so well. I miss read the Dijon and added 2 tablespoon and also add 1 Tablespoon whole grain Dijon, wow the blend with the lemon and zest, WOW. The stuffing, all I can say is I could make it and eat it all by itself. The flavors are incredible. Thanks Giada.
I served with potato gnocchi and brussels sprouts w/ balsamic and cranberries.

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Delicious!! We loved it! I am glad I read some of the reviews before I made it. I did brown them in the pan as others mentioned and finised in the oven. I didt stuff the chops because I wasn't sure they would like the cheese in it. But I made it without and as another side, we all loved it! But next time I am stuffing the chops, even if I don't use the cheese in it! It was wonderful eating eating the pork chops with the spinach mixture even without the cheese! Thank you again Giada

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Amazing. Giada's pork chop recipes are so fantastic. I used center cut bone in chops (not thick cut, but there was still plenty of room to cut a good pocket. Even if you do not like tomatoes (I don't, still add the sun dried bc they are just tangy and delicious. Still use the goat cheese bc it also adds that tang! I did mine on 4 minutes each side and then placed them in a 375Degree oven for maybe five or six minutes until the thermometer read 160. Other than that, I did not change a thing because this is a fabulous recipe. I made Tyler Florence's Bacon and Brussel Sprout Hash as a side. This recipe is going to be made again and again! I also used fresh spinach, and it was way better with no moisture issues. (I also recommend Giada's Pork Chops with Onion Marmalade.

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I did not have the right type of pork chops to stuff. So I topped the chops with the mustard and chicken broth mix and the spinach. It really worked, and my kids loved it.