Pork Chops Stuffed With Sun-Dried Tomatoes and Spinach |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Recipe courtesy Giada De Laurentiis This is a fantastically unique stuffed pork chop recipe. Presents beautifully and a wonderful dish to serve guests. Paired with Steamed, butter and parsley new potatoes and roasted green beans, your company will think you are an accomplished chef! Ingredients:
1 tablespoon olive oil, plus |
1 tablespoon olive oil |
2 garlic cloves, minced |
6 sun-dried tomatoes, diced |
1 (10 ounce) bag frozen spinach, thawed and excess water squeezed out |
1/2 teaspoon salt, plus more for seasoning |
1/2 teaspoon fresh ground black pepper, plus more for seasoning |
1/4 teaspoon dried thyme |
1/4 cup 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 |
Directions:
1. Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute.
2. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme.
3. Cook until combined, about 2 more minutes.
4. Transfer the mixture to a medium bowl.
5. Add the goat cheese and the cream cheese.
6. Stir to combine and set aside.
7. Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing.
8. Season the outside of the pork with salt and pepper.
9. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
10. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
11. When the pan is hot add the pork.
12. Cook until golden and cooked through, about 4 minutes per side.
13. Transfer the pork to a side dish and tent with foil to keep warm.
14. Add thechicken broth mixture to the skillet over medium-high heat.
15. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers.
16. Reduce the broth by half to make a light sauce, about 8 minutes.
17. Spoon some sauce over the pork before serving.
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