Prep 15 mins
Cook 20 mins
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!
- 14.79 ml olive oil, plus
- 14.79 ml olive oil
- 2 garlic cloves, minced
- 6 sun-dried tomatoes, diced
- 283.49 g bag frozen spinach, thawed and excess water squeezed out
- 2.46 ml salt, plus more for seasoning
- 2.46 ml fresh ground black pepper, plus more for seasoning
- 1.23 ml dried thyme
- 59.14 ml goat cheese
- 78.07 ml reduced-fat cream cheese
- 4 (453.59 g) center-cut pork chops
- 354.88 ml chicken broth
- 1 lemon, zested
- 29.58 ml lemon juice
- 9.85 ml Dijon mustard
- 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.