Spinach Pork Chops with Lemon Gravy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Spinach-stuffed chops with walnuts and lemon gravy make for a surprising twist on a down-home meal. It might feel elegant, but it really couldnât be any easier. Simple & Delicious Test Kitchen Ingredients:
1/2 cup chopped onion |
1 tablespoon butter |
1 package (6 ounces) fresh baby spinach |
1/4 cup chopped walnuts, divided |
3 teaspoons minced garlic |
4 boneless pork loin chops (1 inch thick and 6 ounces each) |
1/4 teaspoon pepper |
1 tablespoon olive oil |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
3/4 cup chicken broth |
1 tablespoon lemon juice |
Directions:
1. In a large skillet, saute onion in butter until tender. Add the spinach, and 2 tablespoons walnuts; cook and stir just until spinach is wilted. Add garlic: cook 1 minute longer. Remove from the heat; set aside.
2. Cut a deep slit in each pork chop, forming a pocket. Stuff 1/4 cup spinach mixture into each chop; secure with toothpicks. Sprinkle with pepper. In the same skillet, cook chops in oil for 4-8 minutes on each side until a thermometer reads 145°. Remove and keep warm. Let meat stand 5 minutes before serving.
3. Stir flour and salt into skillet until blended. Gradually stir in broth and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops; sprinkle with remaining walnuts. Yield: 4 servings.
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