Pork chops stuffed with tomatoes and spinach
Pork chops stuffed with tomatoes and spinach takes around 45 minutes from beginning to end. This recipe serves 4 and costs $3.41 per serving. One serving contains 374 calories, 36g of protein, and 22g of fat. 5 people found this recipe to be delicious and satisfying. If you have salt, dijon mustard, spinach, and a few other ingredients on hand, you can make it. It works well as a side dish. It is brought to you by Foodista. It is a good option if you're following a gluten free and primal diet. Overall, this recipe earns an excellent spoonacular score of 89%. Similar recipes include Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach, Mozzarella-Stuffed Pork Chops with Polentan and Tomatoes, and Pork Chops Stuffed with Mushrooms and Spinach.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 Tbs olive oil + 1 Tbs
2 cloves garlic, minced
6 sun-dried tomatoes in oil, diced
200g cleaned fresh spinach, blanched* cleaned or
280g frozen spinach, thawed and excess water squeezed out
½ tsp salt
½ tsp ground black pepper
¼ tsp dried thyme
3 Tbs feta cheese, crumbled
¼ cup cream cheese
4 boneless pork chops
1 cup chicken broth from ½ cube
½ lemon, zested
2 Tbs lemon juice
2 tsp Dijon mustard
Equipment:
frying pan
bowl
meat tenderizer
toothpicks
aluminum foil
microwave
oven
Cooking instruction summary:
Warm the 1 tablespoon olive oil in a medium saute pan over medium heat and add the garlic and cook about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, for 2 more minutes. Transfer the mixture to a medium bowl and add the feta and the cream cheese. Stir to combine and set aside. Thinly beat with a meat mallet each chop. Place of the spinach and sun-dried tomato mixture on the each chop, fold in half and secure with a wooden or metal toothpick. Season the outside of the pork with 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. Add the pork and cook for 5 minutes per side until golden and cooked through. 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 bottom of the pan and cook for 8 minutes to reduce the broth by half. Before serving spoon some sauce over the pork. *Cook spinach in a microwave oven with 2 tablespoons water for 2 minutes on MAX (this way you preserve all the vitamins).
Step by step:
1. Warm the 1 tablespoon olive oil in a medium saute pan over medium heat and add the garlic and cook about 1 minute.
2. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, for 2 more minutes.
3. Transfer the mixture to a medium bowl and add the feta and the cream cheese. Stir to combine and set aside.
4. Thinly beat with a meat mallet each chop.
5. Place of the spinach and sun-dried tomato mixture on the each chop, fold in half and secure with a wooden or metal toothpick. Season the outside of the pork with pepper.
6. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
7. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
8. Add the pork and cook for 5 minutes per side until golden and cooked through.
9. Transfer the pork to a side dish and tent with foil to keep warm.
10. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the bottom of the pan and cook for 8 minutes to reduce the broth by half.
11. Before serving spoon some sauce over the pork.
12. *Cook spinach in a microwave oven with 2 tablespoons water for 2 minutes on MAX (this way you preserve all the vitamins).
Nutrition Information:
covered percent of daily need
