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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Food Trivia

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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