Skinny Creamed-Spinach Stuffed Pork Chops

20 oz. Pork Chops
3 c. Baby Spinach
8 tbsp. Half-and-Half, fat-free
4 tbsp. Parmesan Cheese, grated
1/2 c. Beef Broth, low-sodium
1 c. Orange Juice
4 tsp. Dijon Mustard
2 Lemons, juice and zest
2 tsp. Parsley, dried

Heat a non-stick pan over medium-high heat. Slice pork chops in the middle, but do not cut all the way through. Put the spinach, half and half and Parmesan in the skillet and cook until the half and half starts to bubble and the cheese melts. Stuff each pork chop with the spinach-cheese mixture. Season both sides with salt and pepper. Set aside for filling to cool.

In a mixing bowl, add the beef broth, orange juice, dijon mustard, lemon juice, zest, and parsley.

To freeze: Once filling is cooled completely, wrap each stuffed pork chop individually in plastic wrap. Divide and pour the broth mixture into indicated number of quart-size freezer bags; sealing tightly. Place the wrapped pork chops and 1 quart-size bag with the broth inside in each gallon-size freezer bag. Label and freeze.

To serve: Thaw in refrigerator. Cook the pork chops in a skillet over medium-high heat, or until meat is fully cooked. Remove from pan to let rest. Pour broth mixture into same pan, and reduce for about 4 minutes. Pour over pork chop to serve.

Serving Size: Makes ~5 pork chops, 1 chop = 1 serving

Number of Servings: 5

Recipe submitted by SparkPeople user ARNOLDHEA.