Pork Chops Stuffed w/Sun Dried Tomatoes & Spinach
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
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.
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.
Member Ratings For This Recipe
-
CHAMOIS
-
ROSSYFLOSSY
-
CHRISTI_THE_COW
-
SANDRAFIVE
-
ANNIEQUIGLEY