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:

Quickview
373 Calories
36g Protein
21g Total Fat
8g Carbs
53% Health Score
Limit These
Calories
373k
19%

Fat
21g
34%

  Saturated Fat
8g
53%

Carbohydrates
8g
3%

  Sugar
1g
2%

Cholesterol
116mg
39%

Sodium
894mg
39%

Get Enough Of These
Protein
36g
73%

Vitamin K
506µg
482%

Vitamin A
13211IU
264%

Selenium
53µg
77%

Vitamin B1
1mg
70%

Vitamin B6
1mg
65%

Vitamin B3
11mg
59%

Manganese
1mg
54%

Folate
206µg
52%

Phosphorus
434mg
43%

Vitamin B2
0.7mg
41%

Magnesium
137mg
34%

Potassium
1151mg
33%

Vitamin C
26mg
33%

Vitamin E
3mg
26%

Calcium
238mg
24%

Zinc
3mg
22%

Iron
3mg
21%

Vitamin B12
0.97µg
16%

Fiber
3g
15%

Copper
0.29mg
14%

Vitamin B5
1mg
13%

Vitamin D
0.59µg
4%

covered percent of daily need
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Geomelophagia is someone who has the urge to eat raw potatoes.

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