Pork Chops Stuffed With Sun-Dried Tomatoes and Spinach

Submitted by Meekocu2

"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!"

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 4

ingredients

• 1 tablespoon olive oil, plus
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 6 sun-dried tomatoes, diced
• 1 (10 ounce) bag frozen spinach, thawed and excess water squeezed out
• 1⁄2 teaspoon salt, plus more for seasoning
• 1⁄2 teaspoon fresh ground black pepper, plus more for seasoning
• 1⁄4 teaspoon dried thyme
• 1⁄4 cup 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 tablespoons lemon juice
• 2 teaspoons 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.
2. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme.
3. Cook until combined, about 2 more minutes.
4. Transfer the mixture to a medium bowl.
5. Add the goat cheese and the cream cheese.
6. Stir to combine and set aside.
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. Season the outside of the pork with salt and pepper.
9. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
10. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
11. When the pan is hot add the pork.
12. Cook until golden and cooked through, about 4 minutes per side.
13. Transfer the pork to a side dish and tent with foil to keep warm.
14. Add thechicken broth mixture to the skillet over medium-high heat.
15. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers.
16. Reduce the broth by half to make a light sauce, about 8 minutes.
17. Spoon some sauce over the pork before serving.