Pork Chops Stuffed With Sun-Dried Tomatoes And Spin

Name: Pork Chops Stuffed With Sun-Dried Tomatoes And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, plus, 1 tablespoon olive oil, 2 garlic cloves, minced, 6 sun-dried tomatoes, diced, and more.

Yes, Pork Chops Stuffed With Sun-Dried Tomatoes And Spinach falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Chops Stuffed With Sun-Dried Tomatoes And Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions