Pork Chops Stuffed With Sun-Dried Tomatoes And Spinach
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
60
Spice
37
Sweetness
38
Sourness
37
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 cloves
Garlic (minced)1 tsp
Dried Thyme1 cup
Goat Cheese (2 ounces)1.5 cups
Chicken Broth2 tbsps
Lemon Juice2 tsps
Dijon MustardDirections:
1
Watch how to make this recipe
2
Warm the 1 tablespoon olive oil in a medium saute pan over medium heat
3
Add the garlic and cook until fragrant, about 1 minute
4
Add the sun-dried tomatoes, spinach, salt, pepper, and thyme
5
Cook until combined, about 2 more minutes
6
Transfer the mixture to a medium bowl
7
Add the goat cheese and the cream cheese
8
Stir to combine and set aside
9
Use a sharp knife to cut a pocket into the thickest portion of the pork chop
10
Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing
11
Season the outside of the pork with salt and pepper
12
In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard
13
Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat
14
When the pan is hot add the pork
15
Cook until golden and cooked through, about 4 minutes per side
16
Transfer the pork to a side dish and tent with foil to keep warm
17
Add the chicken broth mixture to the skillet over medium-high heat
18
Scrape up the brown bits from the bottom of the pan as the chicken broth simmers
19
Reduce the broth by half to make a light sauce, about 8 minutes
20
Spoon some sauce over the pork before serving