Pork chops stuffed with tomatoes and spinach
Pork chops stuffed with tomatoes and spinach requires about 45 minutes from start to finish. This recipe makes 4 servings with 374 calories, 36g of protein, and 22g of fat each. For $3.41 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. If you have dijon mustard, lemon juice, pork chops, and a few other ingredients on hand, you can make it. Not a lot of people really liked this side dish. This recipe from Foodista has 5 fans. It is a good option if you're following a gluten free and primal diet. Overall, this recipe earns an outstanding spoonacular score of 86%. Similar recipes include Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach, Mozzarella-Stuffed Pork Chops with Polentan and Tomatoes, and Creamed Spinach Stuffed Pork Chops.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 Tbs olive oil
- 2 cloves garlic
- 6 sun-dried tomatoes
- 200 g spinach
- 280 g spinach
- 0.5 tsp salt
- 0.5 tsp ground pepper
- 0.25 tsp thyme
- 3 Tbs feta cheese
- 0.25 cup cream cheese
- 4 pork chops
- 1 cup chicken broth from
- 0.5 lemon zest
- 2 Tbs lemon juice
- 2 tsp dijon mustard
Instructions
- 1
Warm the 1 tablespoon olive oil in a medium saute pan over medium heat and add the garlic and cook about 1 minute.
- 2
Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, for 2 more minutes.
- 3
Transfer the mixture to a medium bowl and add the feta and the cream cheese. Stir to combine and set aside.
- 4
Thinly beat with a meat mallet each chop.
- 5
Place of the spinach and sun-dried tomato mixture on the each chop, fold in half and secure with a wooden or metal toothpick. Season the outside of the pork with pepper.
- 6
In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
- 7
Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
- 8
Add the pork and cook for 5 minutes per side until golden and cooked through.
- 9
Transfer the pork to a side dish and tent with foil to keep warm.
- 10
Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the bottom of the pan and cook for 8 minutes to reduce the broth by half.
- 11
Before serving spoon some sauce over the pork.
- 12
*Cook spinach in a microwave oven with 2 tablespoons water for 2 minutes on MAX (this way you preserve all the vitamins).