Spinach And Goat Cheese Stuffed Pork Chops Recipe

1. 1

   Preheat oven to 375u00b0F. Using a sharp knife, make an incision in the side of the pork chop so that each side is even. Cut almost all the way through the pork chop to create a pocket, repeat with remaining pork chops, and season each one with salt and pepper.

2. 2

   Melt 1 tablespoon butter in a saute pan over medium high heat then add garlic and cook until garlic begins to soften, but not brown. Add breadcrumbs and toss with butter and garlic; toast breadcrumbs until golden brown, then remove from pan.

3. 3

   When breadcrumbs are cool, add drained spinach and mix until well combined. Crumble goat cheese into spinach mixture, being careful not to break up the goat cheese too much. Taste and season with salt and pepper. Fill each pork chop with an even amount of filling.

4. 4

   Melt remaining butter in a large saute pan. Add pork chops and cook on each side until brown. Place browned pork chops on baking sheet and place in oven.

5. 5

   Add onion to saute pan and cook until soft; add wine and mustard and bring to a simmer. Reduce until sauce has thickened and season to taste with salt and pepper. When pork chops are cooked through, remove from oven and let rest for 5 minutes. Drizzle sauce over pork chops and serve with brown rice and broccoli,and any remaining white wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.