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.
Ingredients 1 Tbsp. olive oil, plus 1 Tbsp. Directions
Pork Chops Stuffed With Sundried Tomatoes and Spinach
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
1 Tbsp. olive oil, plus 1 Tbsp.