Name: Pork chops stuffed with tomatoes and spinach
Prep time: 25 min
Cook time: 18 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs olive oil; 2 cloves garlic; 6 sun-dried tomatoes; 200 g spinach; 280 g spinach; 0.5 tsp salt; 0.5 tsp ground pepper; 0.25 tsp thyme; 3 Tbs feta cheese; 0.25 cup cream cheese; 4 pork chops; 1 cup chicken broth from; 0.5 lemon zest; 2 Tbs lemon juice; 2 tsp dijon mustard

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Pork chops stuffed with tomatoes and spinach Recipe — Recipes Zone

Method

12 steps · 45 min

01
Sauté Garlic
Warm 1 tablespoon olive oil in a medium sauté pan over medium heat. Add the minced garlic and cook for about 1 minute, until it smells fragrant but hasn't started to brown.
02
Wilt Spinach
Stir in the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook for another 2 minutes, just until the spinach wilts down and everything is combined.
03
Make Stuffing
Scoop the spinach mixture into a medium bowl. Add the feta and cream cheese, then stir everything together until well combined. Set this aside while you prep the pork.
04
Pound Pork Chops
Place each pork chop between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound them thinly and evenly, to about 1/4-inch thick.
05
Stuff Pork Chops
Spoon the spinach and sun-dried tomato mixture onto one half of each pounded pork chop. Fold the other half over to enclose the filling, then secure the edges with a wooden or metal toothpick.
Season the outside of the stuffed pork chops with pepper.
06
Mix Sauce Ingredients
In a small bowl, whisk together the chicken broth, lemon zest, lemon juice, and Dijon mustard. Set aside.
07
Heat Skillet
Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
08
Sear Pork Chops
Carefully add the stuffed pork chops to the hot skillet. Cook for 5 minutes per side, until they're golden brown on the outside and cooked through. The internal temperature should reach 145°F (63°C).
09
Rest Pork
Transfer the cooked pork chops to a plate or side dish. Tent them loosely with foil to keep them warm while you make the sauce.
10
Reduce Sauce
Pour the chicken broth mixture into the same skillet, keeping the heat at medium-high. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for about 8 minutes, until the broth has reduced by half and thickened slightly.
11
Serve with Sauce
Before serving, spoon some of the reduced sauce generously over the rested pork chops.
12
Microwave Spinach (Side)
If preparing additional spinach as a side, combine it with 2 tablespoons water in a microwave-safe dish. Cook on MAX power for 2 minutes, until wilted.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	374kcal	19%
Fat	22g	31%
Carbohydrate	9g	3%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 5 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Milk	Contains
Gluten	May contain
Soya

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Pork chops stuffed with tomatoes and spinach Recipe

About this recipe

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Method

Sauté Garlic

Wilt Spinach

Make Stuffing

Pound Pork Chops

Stuff Pork Chops

Mix Sauce Ingredients

Heat Skillet

Sear Pork Chops

Rest Pork

Reduce Sauce

Serve with Sauce

Microwave Spinach (Side)

Nutrition

Allergens

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