Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If pork chops are thin, mix spinach mixture with chicken broth mixture and pour over top of pork chops. * Can also use chicken Ingredients:
1 tablespoon olive oil, plus 1 tablespoon |
2 cloves garlic, minced |
6 sun-dried tomatoes, diced |
10 ounce of frozen spinach, thawed and excess water squeezed out |
1/2 teaspoon freshly ground black pepper, plus more for seasoning |
1/4 teaspoon dried thyme |
1/4 cup (2 ounces) feta cheese |
1/3 cup reduced-fat cream cheese |
16 ounce center-cut pork chops |
1 1/2 cups chicken broth |
1/8 cup 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. Add the sun-dried tomatoes, spinach, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the feta cheese and the cream cheese. Stir to combine and set aside.
2. 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. Season the outside of the pork with and pepper.
3. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
4. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 8-10 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
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