Summary

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.

Instructions

Warm the 1 tablespoon olive oil in a medium saute pan over medium heat and add the garlic and cook about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, for 2 more minutes. Transfer the mixture to a medium bowl and add the feta and the cream cheese. Stir to combine and set aside. Thinly beat with a meat mallet each chop. 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. 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. Add the pork and cook for 5 minutes per side until golden and cooked through. 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 bottom of the pan and cook for 8 minutes to reduce the broth by half. Before serving spoon some sauce over the pork. *Cook spinach in a microwave oven with 2 tablespoons water for 2 minutes on MAX (this way you preserve all the vitamins).

Ingredients

• 1 olive oil + 1 Tbs
• 2 garlic, minced
• 3 sun-dried tomatoes in oil, diced
• 4 cleaned fresh spinach, blanched* cleaned or
• 5 frozen spinach, thawed and excess water squeezed out
• 6 salt
• 7 ground black pepper
• 8 dried thyme
• 9 feta cheese, crumbled
• 10 cream cheese
• 11 boneless pork chops
• 12 chicken broth from ½ cube
• 13 lemon, zested
• 14 lemon juice
• 15 Dijon mustard

Directions

• 1 Warm the 1 tablespoon olive oil in a medium saute pan over medium heat and add the garlic and cook about 1 minute.
• 2 Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, for 2 more minutes.
• 3 Transfer the mixture to a medium bowl and add the feta and the cream cheese. Stir to combine and set aside.
• 4 Thinly beat with a meat mallet each chop.
• 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.
• 6 In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
• 7 Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
• 8 Add the pork and cook for 5 minutes per side until golden and cooked through.
• 9 Transfer the pork to a side dish and tent with foil to keep warm.
• 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.
• 11 Before serving spoon some sauce over the pork.
• 12 *Cook spinach in a microwave oven with 2 tablespoons water for 2 minutes on MAX (this way you preserve all the vitamins).