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Fast & Easy Dinner: Pork Chops Stuffed With Sundried Tomatoes and Spinach

Fast & Easy Dinner: Pork Chops Stuffed With Sundried Tomatoes and Spinach

Stuffed pork chops. When I see those three little words, I get weak in the knees. And when the stuffing involves sundried tomatoes and goat cheese, I am pretty much powerless to resist the stuffed pork chop's charms. So when I happened to catch Giada de Laurentiis making this recipe on TV a few Sundays ago, I had my dinner idea for the night.

Despite a fancy-sounding name and a surfeit of decadent ingredients, this pork recipe is incredibly simple to make. It starts with frozen spinach, cooked in a skillet with sundried tomatoes then mixed with goat cheese and cream cheese for the filling. Simply slice a pocket in the pork chops and cook on the stove until golden brown. As a bonus, the leftovers made great next-day sandwiches. To get the recipe,

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Pork Chops Stuffed With Sundried Tomatoes and Spinach

Pork Chops Stuffed With Sundried Tomatoes and Spinach

Pork Chops Stuffed With Sundried Tomatoes and Spinach

Ingredients

1 Tbsp. olive oil, plus 1 Tbsp.
2 cloves garlic, minced
6 sundried tomatoes, diced
1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
1/2 tsp. salt, plus more for seasoning
1/2 tsp. freshly ground black pepper, plus more for seasoning
1/4 tsp. dried thyme
1/4 cup (2 ounces) goat cheese
1/3 cup reduced-fat cream cheese
4 (4-ounce) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 Tbsp. lemon juice
2 tsp. Dijon mustard

Directions

  1. 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 sundried 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.
  2. 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 sundried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
  3. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
  4. 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.
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Join The Conversation
Deidre Deidre 7 years
My fiance LOVED this recipe. In fact, he also loved the leftover stuffing serving as a dip with corn chips. Upon trying it, so did I! We'll be serving the stuffing "dip" at our 4th of July bbq...
Indigo4320 Indigo4320 7 years
I tried the recipe last night but instead of pork I used chicken. It was soooo good! My boyfriend doesn't like sundried tomatoes or spinach and he's never had goat cheese before but when all mixed together he LOVED it! Yay!!!
vintagesugar vintagesugar 7 years
It's hard to go wrong with pork. Or fajitas.
vintagesugar vintagesugar 7 years
It's hard to go wrong with pork. Or fajitas.
ElissaM ElissaM 7 years
This is getting added to my grocery list this week :)
ladychaos ladychaos 7 years
sounds good! I'm all for trying it!
WineUnleashed WineUnleashed 7 years
This is a very wine friendly dish. It would be perfect with a Cotes du Rhones, a Sangiovese or even a Pinot Noir. If you desire a white,I would suggest a Vernaccia or a Sauvignon Blanc.Sounds yummy.Cheers, Angela
WineUnleashed WineUnleashed 7 years
This is a very wine friendly dish. It would be perfect with a Cotes du Rhones, a Sangiovese or even a Pinot Noir. If you desire a white,I would suggest a Vernaccia or a Sauvignon Blanc. Sounds yummy. Cheers, Angela
shoneyjoe shoneyjoe 7 years
I'm a sucker for stuffing food into other food.
shoneyjoe shoneyjoe 7 years
I'm a sucker for stuffing food into other food.
uptown_girl uptown_girl 7 years
I've made a dish similar to this, except it was chicken! It was a Cooking Light recipe.
digigirl digigirl 7 years
I've made this before and it is dee-licious! I have a friend who used chicken and it does work just as well. I made it with fresh spinach instead of frozen, but otherwise followed the recipe. Very, very tasty, satisfying and relatively healthy too. Loved it!
gabiushka gabiushka 7 years
Sounds great, I think I would use chicken...
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