Pork Chops Stuffed with Goat Cheese and Spinach

By KeyIngredient

Ingredients

• 1 T butter
• 1 T olive oil
• 4 boneless pork chops
• 4 C spinach
• 4 oz goat cheese room temperature/softened
• 1/3 C HEB red pepper tampenade
• 1/2 C seasoned breadcrumbs
• 1 egg

Details

Adapted from foodyschmoodyblog.com

Preparation

Step 1

Place the spinach in a microwave safe steamer or bowl with loosely fitted cover with 1 T water. Cook high 1 minute or until wilted. Drain water from spinach.

In a bowl combine softened goat cheese, wilted spinach and sun dried tomatoes. Set mixture aside.

Using a sharp knife, cut a slit in each pork chop, being careful not to cut through to other side but making it deep enough to create a pocket.

Spoon spinach mixture into the pocket of each pork chop.

Break egg in a small bowl and beat.
Place breadcrumbs on a plate. Dip pork chop in the egg mixture then breadcrumbs, pressing to make sure crumbs coat pork chops.

Heat oil and butter in a large non stick skillet over medium/high heat. Once butter is melted, add pork chops to pan.

Cook pork about 4-5 minutes until nicely browned then turn over. Brown other side and cook until no longer pink in the middle.

Serve with potatoes, rice or pasta.