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Pork chops stuffed with sun-dried tomatoes and spinach

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
1 Tbsp olive oil, plus 1 Tbsp
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (280g) bag of frozen spinach, thawed and excess water squeezed out
1/2 tsp salt, plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
1/4 tsp dried thyme
56g goat cheese
75g reduced-fat cream cheese
4 (112g) center-cut pork chops
335ml chicken broth
1) Warm 1 tablespoon of the olive oil in a medium frying pan over a medium heat. Add the garlic and cook until fragrant, about 1 minute.

2) Add the sun-dried tomatoes, spinach, salt, pepper and thyme. Cook until combined, about 2 more minutes.

3) Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.

4) 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. Season the outside of the pork with salt and pepper.

5) In a small bowl combine the chicken broth, lemon zest, lemon juice and mustard.

6) Warm the remaining 1 tablespoon of olive oil in a large, heavy frying pan over a medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm.

7) Add the chicken broth mixture to the pan over a medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers.

8) Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

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