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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 342.8
  • Total Fat: 19.6 g
  • Cholesterol: 59.0 mg
  • Sodium: 1,185.6 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 29.1 g

View full nutritional breakdown of Pork Chops Stuffed w/Sun Dried Tomatoes & Spinach calories by ingredient
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Pork Chops Stuffed w/Sun Dried Tomatoes & Spinach

Submitted by: FOOFETTE
Pork Chops Stuffed w/Sun Dried Tomatoes & Spinach

Number of Servings: 4

Ingredients

    2 tbsp. olive oil, divided
    2 cloves garlic, minced
    6 sun dried tomatoes, diced (bagged ready-to-eat type, not packed in oil)
    1 - 10oz. box of frozen spinach, thawed & excess water squeezed out
    1/2 tsp. salt
    1/2 tsp. pepper
    1/4 tsp. dried thyme
    1/4 c. (2 oz.) Chavrie goats milk cheese
    1/3 c. fat free cream cheese
    4 - 4oz. center-cut boneless pork chops
    1 1/2 c. low sodium chicken broth
    1/2 lemon, zested
    2 tbsp. lemon juice
    2 tsp. Dijon mustard

Directions

Warm 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun dried tomatoes, spinach, salt, pepper and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
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.
In a small bowl combine the chicken broth, lemon zest, lemon juice and mustard. Set aside to use later.
Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over 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 dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over midium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user FOOFETTE.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I made this with pork and it was delicious. Tonight, I pounded chicken breasts and rolled them up with the stuffing. Also excellent! This is a favorite with my family. - 7/12/09

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  • My friend loved these, but I was not as impressed. The goats milk cheese, was a bit strong for me. I loved everything else. If I make this again I will probably leave off the sauce and most definitely replace the goat cheese. Thanks for the recipe...it was actually really fun to make. - 4/15/11

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  • I'm going to try this tonight. - 3/10/10

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  • wow. actually looking for different meal choices for a family birthday in ours!! so going to have this for those with refined taste. thank you - 9/2/09

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  • INCREDIBLE!!! The pork was so tender & the sauce was an excellent addition! GREAT recipe! - 3/30/09

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  • Totally great recipe! The stuffing mix was enough to stuff 7 pork chops! LOVED IT! - 3/22/09

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  • This was one of the best dishes I have had in a while. The best part was the broth reduced with dijon mustard. Fantastic!!!!! - 3/16/09

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