Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

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We loved it.....didn't even bother with the broth/gravy! Abosolutly a 5 star recipe!

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Made this recipe for company. It was great b/c I had everything completed and held in the warming oven before company arrived. They loved it and it looked beautiful on the plate. One of my foodie friends also asked for the recipe. Home run on this one!

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I love this recipe! I found it awhile ago and make it once every couple of months. It goes great asparagus and mashed potatoes.

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Could be my taste buds, thought this recipe was just okay. Not really worth the effort. The filling is tasty - could be better with chicken I guess and since I don't like goat cheese, I used ricotta & cream cheese combo instead.

The mustard lemon sauce helped but I won't make this again.

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I used chicken breasts instead of pork chops. Absolutely amazing!

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Absolutely loved it. Only made 2 slight changes. I reduced the lemon juice to 1 tablespoon instead of 2, turned out great. After pan frying them 5 minutes on each side I noticed that there was still a little pink in the chops. I moved them to a pyrex, covered them and set them in the oven at 350 degrees while I did the sauce. Once the sauce was done I removed the chops to find they were in fact done and beautiful. Rave reviews from the fam...will make again!

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I agree with one of the reviewers who said the sauce had too much lemon juice. The sauce was WAY too sour! And the spinach filling did not need ANYWHERE NEAR as much salt as the recipe calls for, so what I hoped to be a delicious gourmet meal for me and my husband was tainted by the saltiness of the dish. If I make this again I will taste before salting and either leave out some of the lemon juice in the sauce or add something to it like unsalted tomato juice or a tiny bit of cream instead.

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Very tasty. Used medium thick bone in chops. Next time I'll sear them then finish in oven as suggested by others. Pan cooking left the chops a little overcooked. The stuffing was fabulous although I increased the amount of goat cheese to give it extra bite. Sauce was a little heavy on lemon tanginess so I increased the broth to even it out. The prep time was considerably longer for me than what was stated. Worth the effort though.

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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!!