Pork Chops Stuffed with Sun Dried Tomatoes and Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 TBSP Olive Oil4 TSP Garlic1/4 cup Sun-Dried Tomatoes10 ounces Spinach (Canned or Frozen)1/2 TSP Salt1/2 TSP Fresh Ground Black Pepper1/3 cup reduced fat cream cheese3 center-cut pork chops1 1/2 cups chicken broth1/2 lemon, zested2 TBSP lemon juice2 TSP Dijon Mustard
Warm the 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 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.
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 side dish and tent with
foil to keep warm. Add the chicken broth mixture to the skillet over medium-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: 3
Recipe submitted by SparkPeople user AMYJMERRITT.
sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add 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.
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 side dish and tent with
foil to keep warm. Add the chicken broth mixture to the skillet over medium-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: 3
Recipe submitted by SparkPeople user AMYJMERRITT.
Nutritional Info Amount Per Serving
- Calories: 680.2
- Total Fat: 36.4 g
- Cholesterol: 198.5 mg
- Sodium: 1,215.3 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.8 g
- Protein: 75.4 g
Member Reviews
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LUVDUCKS05
This was a really great high protein meal that my husband and I really enjoyed. The sundried tomatoes made it a litlle "sweet" though. I also added a 1/4 cup of parmesean cheese to the spinach for flavor. Don't forget to season your pork chops too...I oly gve them a dash of s & p- it wasn't enough! - 9/7/08