Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Name: Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: italian
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

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Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 servings

Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 servings

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

Directions

Watch how to make this recipe.

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, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
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 salt and pepper.
In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
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 4 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.

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

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