Fast & Easy Dinner: Pork Chops Stuffed With Sundried Tomatoes and Spinach

Fast & Easy Dinner: Pork Chops Stuffed With Sundried Tomatoes and Spinach

Stuffed pork chops. When I see those three little words, I get weak in the knees. And when the stuffing involves sundried tomatoes and goat cheese, I am pretty much powerless to resist the stuffed pork chop's charms. So when I happened to catch Giada de Laurentiis making this recipe on TV a few Sundays ago, I had my dinner idea for the night.


Despite a fancy-sounding name and a surfeit of decadent ingredients, this pork recipe is incredibly simple to make. It starts with frozen spinach, cooked in a skillet with sundried tomatoes then mixed with goat cheese and cream cheese for the filling. Simply slice a pocket in the pork chops and cook on the stove until golden brown. As a bonus, the leftovers made great next-day sandwiches. To get the recipe, read more.

Pork Chops Stuffed With Sundried Tomatoes and Spinach

Pork Chops Stuffed With Sundried Tomatoes and Spinach

Pork Chops Stuffed With Sundried Tomatoes and Spinach

Ingredients

1 Tbsp. olive oil, plus 1 Tbsp.
2 cloves garlic, minced
6 sundried tomatoes, diced
1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
1/2 tsp. salt, plus more for seasoning
1/2 tsp. freshly ground black pepper, plus more for seasoning
1/4 tsp. 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 Tbsp. lemon juice
2 tsp. Dijon mustard

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. Add the sundried 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.
  2. 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 sundried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
  3. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
  4. 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.
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