Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
Show: Everyday Italian
Episode: Giada's Spa Weekend Brought Home
Rate This RecipeRead users' reviews (370)
- Recipe categories: Pork, Cream Cheese, Spinach,
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Average Rating:
Total Reviews: 370
Showing 331-340 of 370
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By virgiephillips_...
mount pleasant, TX
on January 14, 2008
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my familly really loved this
By sbmcrm
Hobe Sound, FL
on January 14, 2008
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This receipe is great! I saw Giada make it and knew I had to try it - and I am so glad I did! The stuffing is fantastic - I want to use it in chicken, beef, potatoes, everything! The kids (10 and 11 loved it! This recipe is staying in my cookbook!
I will definitely make this again!
By ericthebest_9457641
Cleveland, OH
on January 13, 2008
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This was a great dish. The filling and the sauce complemented each other very well. Easy to make, although it was time consuming.
Some advice: (1 Make sure not to overcook the pork. (2 Make sure not to cook the spinach/tomato mixture more than a couple minutes during the initial step. Remember that it's going back onto the pan for several minutes with the pork. (3 I bought center cut pork chops that were already butterfly cut, which worked out fine. The filling stays in pretty well during cooking.
By SherryB46
Plainfield, IL
on January 13, 2008
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Usually Giada's recipes are so full of flavor. This one was just so so--not as savory as her other dishes. The lowfat cream cheese made the stuffing mixture a bit watery and it released alot of liquid when cooking, so a bit of a gloppy mess. Chops did take alot longer to cook--about 9 minutes per side. Not a dish that I'll make again.
By vandjm_9388450
winter park, FL
on January 13, 2008
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i love this slice and stuff rather then the pound and roll method i usually use. the cheese seals the stuffing well. yummy!
By mclauch_9425028
Bessemer City, NC
on January 13, 2008
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I prepared this dish for my husband and daughter. They are singing my praises, but I have to give credit to Giada for such an easy and tasty recipe. I'll probably use it to impress some of our friends.
By bds83_07_9453964
St Charles, MO
on January 13, 2008
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I loved the taste between the cheese and spinch with the Sun Rippend Tomatos. Only problem I had was getting a good pocket cut of of the Pork Chop. If any has any suggestions please share.
By tjsixstring_9448561
edmond, OK
on January 13, 2008
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very good
By swjdperry_7045490
San Antonio, TX
on January 13, 2008
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Some reviewers disliked the strong flavor of the lemon/dijon in the pan sauce. While I agree that the acidity is strong, it's necessary in low-fat/low-cal cooking. Who wants to eat bland food? I think the cooking temperature is too harsh. You have to know your stove's temperment. At medium-high I was smoking out my family. Next time, I'll dial down the temp and add a minute or two to the cooking time. I'm not starving that much! Also, I didn't have the cream cheese so I added part skim ricotta cheese. Oh my goodness... I'm making a list of all the things I could use this stuffing in! (Shells, chicken breasts, etc.
By jhaury_9446436
Olympia, WA
on January 12, 2008
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This turned out really well--tastewise! It was a little messy, though. I'd recommend cutting only a one inch opening to avoid too much "spillage". I wasn't going to do the sauce, but I'm glad I did. We added some fresh squeezed orange instead of the lemon.