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!"
 
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photo by Meekocu2 photo by Meekocu2
photo by Meekocu2
photo by Meekocu2 photo by Meekocu2
Ready In:
35mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • 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 thechicken 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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