Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
By á-1883
Recipe courtesy Giada De Laurentiis
Prep Time: 15 min
Inactive Prep Time: --
Cook Time: 20 min
Level: --
Serves: 4 servings
Ingredients
- 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
Details
Servings 4
Preparation
Step 1
Directions:
1. Warm the 1 tablespoon olive oil in a medium saute pan over medium heat.
2. Add the garlic and cook until fragrant, about 1
minute.
3. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes.
4. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
5. Use a sharp knife to cut a pocket into the thickest portion of the pork chop.
6. Stuff each pocket with 1/4 of the spinach and
sun-dried tomato mixture and close the pork around the stuffing.
7. Season the outside of the pork with salt and pepper.
8. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
9. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
10. When the pan is hot add the pork.
11. Cook until golden and cooked through, about 4 minutes per side.
12. Transfer the pork to a side dish and tent with foil to
keep warm.
13. Add the chicken broth mixture to the skillet over medium-high heat.
14. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers.
15. Reduce the broth by half to make a light sauce, about 8 minutes.
16. Spoon some sauce over the pork before serving.
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