Pork chops stuffed with tomatoes and spinach

Pork chops stuffed with tomatoes and spinach

  Ready in : 45 mins

Pork chops stuffed with tomatoes and spinach requires about 45 minutes from start to finish. This recipe makes 4 servings with 374 calories, 36g of protein, and 22g of fat each. For $3.41 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. If you have dijon mustard, lemon juice, pork chops, and a few other ingredients on hand, you can make it. Not a lot of people really liked this side dish. This recipe from Foodista has 5 fans. It is a good option if you're following a gluten free and primal diet. Overall, this recipe earns an outstanding spoonacular score of 86%. Similar recipes include Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach, Mozzarella-Stuffed Pork Chops with Polentan and Tomatoes, and Creamed Spinach Stuffed Pork Chops.

Ingredients

olive oil

olive oil

1 Tbs

garlic

garlic

2 cloves

sun-dried tomatoes

sun-dried tomatoes

6

spinach

spinach

200 g

spinach

spinach

280 g

salt

salt

0.5 tsp

ground pepper

ground pepper

0.5 tsp

thyme

thyme

0.25 tsp

feta cheese

feta cheese

3 Tbs

cream cheese

cream cheese

0.25 cup

pork chops

pork chops

4

chicken broth from

chicken broth from

1 cup

lemon zest

lemon zest

0.5

lemon juice

lemon juice

2 Tbs

dijon mustard

dijon mustard

2 tsp

Cooking in Steps

  1. 1
    Warm the 1 tablespoon olive oil in a medium saute pan over medium heat and add the garlic and cook about 1 minute.

    olive oil

    olive oil

    garlic

    garlic

    frying pan
    frying pan
  2. 2
    Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, for 2 more minutes.

    sun dried tomatoes

    sun dried tomatoes

    spinach

    spinach

    pepper

    pepper

    thyme

    thyme

    salt

    salt

  3. 3
    Transfer the mixture to a medium bowl and add the feta and the cream cheese. Stir to combine and set aside.

    cream cheese

    cream cheese

    feta cheese

    feta cheese

    bowl
    bowl
  4. 4
    Thinly beat with a meat mallet each chop.

    meat

    meat

    meat tenderizer
    meat tenderizer
  5. 5
    Place of the spinach and sun-dried tomato mixture on the each chop, fold in half and secure with a wooden or metal toothpick. Season the outside of the pork with pepper.

    sun dried tomatoes

    sun dried tomatoes

    spinach

    spinach

    pepper

    pepper

    pork

    pork

    toothpicks
    toothpicks
  6. 6
    In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

    chicken broth

    chicken broth

    lemon juice

    lemon juice

    lemon zest

    lemon zest

    mustard

    mustard

    bowl
    bowl
  7. 7
    Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.

    olive oil

    olive oil

    frying pan
    frying pan
  8. 8
    Add the pork and cook for 5 minutes per side until golden and cooked through.

    pork

    pork

  9. 9
    Transfer the pork to a side dish and tent with foil to keep warm.

    pork

    pork

    aluminum foil
    aluminum foil
  10. 10
    Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the bottom of the pan and cook for 8 minutes to reduce the broth by half.

    chicken broth

    chicken broth

    broth

    broth

    frying pan
    frying pan
  11. 11
    Before serving spoon some sauce over the pork.

    pork

    pork

  12. 12
    *Cook spinach in a microwave oven with 2 tablespoons water for 2 minutes on MAX (this way you preserve all the vitamins).

    spinach

    spinach

    water

    water

    microwave
    microwave
    oven
    oven