Pork Chops Stuffed With Tomatoes And Spinach Recipe

Name: Pork Chops Stuffed With Tomatoes And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil + 1 tbs; 2 cloves garlic minced; 6 sun-dried tomatoes in oil diced; 200 grams fresh spinach cleaned, or blanched* cleaned; 280 grams frozen spinach thawed and excess water squeezed out; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon dried thyme; 3 tablespoons feta cheese crumbled; 1/4 cup cream cheese; 4 boneless pork chops; 1 cup chicken broth from 1/2 cube; 1/2 lemon zested; 2 tablespoons lemon juice; 2 teaspoons dijon mustard

Servings: persons

1 tablespoon olive oil + 1 tbs
2 cloves garlic minced
6 sun-dried tomatoes in oil diced
200 grams fresh spinach cleaned, or blanched* cleaned
280 grams frozen spinach thawed and excess water squeezed out
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
3 tablespoons feta cheese crumbled
1/4 cup cream cheese
4 boneless pork chops
1 cup chicken broth from 1/2 cube
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 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. Place 1/4 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.
5
In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
6
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.
7
Transfer the pork to a side dish and tent with foil to keep warm.
8
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.
9
Before serving spoon some sauce over the pork.
10
*Cook spinach in a microwave oven with 2 tablespoons water for 2 minutes on MAX (this way you preserve all the vitamins).

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 + 1 tbs, 2 cloves garlic minced, 6 sun-dried tomatoes in oil diced, 200 grams fresh spinach cleaned, or blanched* cleaned, and more.

Yes, Pork Chops Stuffed With 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.

Pork Chops Stuffed With Tomatoes And Spinach

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