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    You are in: Home / Recipes / Pork Chops Stuffed With Sun-Dried Tomatoes and Spinach Recipe
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    Pork Chops Stuffed With Sun-Dried Tomatoes and Spinach

    Pork Chops Stuffed With Sun-Dried Tomatoes and Spinach. Photo by Meeko

    1/2 Photos of Pork Chops Stuffed With Sun-Dried Tomatoes and Spinach

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Meeko's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Add the sun-dried tomatoes, spinach, salt, pepper, and thyme.
    3. 3
      Cook until combined, about 2 more minutes.
    4. 4
      Transfer the mixture to a medium bowl.
    5. 5
      Add the goat cheese and the cream cheese.
    6. 6
      Stir to combine and set aside.
    7. 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. 8
      Season the outside of the pork with salt and pepper.
    9. 9
      In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
    10. 10
      Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
    11. 11
      When the pan is hot add the pork.
    12. 12
      Cook until golden and cooked through, about 4 minutes per side.
    13. 13
      Transfer the pork to a side dish and tent with foil to keep warm.
    14. 14
      Add thechicken broth mixture to the skillet over medium-high heat.
    15. 15
      Scrape up the brown bits from the bottom of the pan as the chicken broth simmers.
    16. 16
      Reduce the broth by half to make a light sauce, about 8 minutes.
    17. 17
      Spoon some sauce over the pork before serving.

    Ratings & Reviews:

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    Nutritional Facts for Pork Chops Stuffed With Sun-Dried Tomatoes and Spinach

    Serving Size: 1 (332 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 509.6
     
    Calories from Fat 281
    55%
    Total Fat 31.2 g
    48%
    Saturated Fat 8.8 g
    44%
    Cholesterol 102.6 mg
    34%
    Sodium 2281.8 mg
    95%
    Total Carbohydrate 15.5 g
    5%
    Dietary Fiber 7.1 g
    28%
    Sugars 4.5 g
    18%
    Protein 44.3 g
    88%

    The following items or measurements are not included:

    goat cheese

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