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!”

Ingredients Nutrition


  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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