Pork Chops Stuffed With Sun-Dried Tomatoes and Spinach

“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!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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