Ok so if you’ve been following my blog and/or keeping up with the recipes I post, you know I LOVE recipes that are “stuffed.” I’ve already posted several recipes that include stuffed dishes. So here’s the latest in the lineup – Stuffed Pork Chops. Like most “stuffed” recipes, this dish is rich and heavy…just the way I like ’em! Another thing I love about stuffed recipes is that they typically look pretty fancy. It’s a dish that’s sure to impress your dinner guests!
The stuffing made of spinach, sun-dried tomatoes, and cream cheese was so creamy and delicious. I will say, though, that I accidentally used too many sun-dried tomatoes. The recipe calls for 6 (diced). Well mine came in a jar and were already diced. So I had no idea how many tablespoons would equate to 6 individual tomatoes. I kinda eyeballed it and just guessed based on size/surface area of what 1 single sun-dried tomato would be. Apparently I guessed wrong because this ingredient’s already powerful flavor was a little bit too powerful. However, in spite of this mistake, it still tasted great and I ate every bite. Live and learn :-). So if you are in the same boat as me when it comes to measuring your diced tomatoes, go with less rather than more.
The pork chop itself was actually really great too. It was the perfect tenderness and the sauce (not pictured) really just brought the whole thing together. And FYI, I had lots of extra stuffing left over that didn’t fit into the pork chops. I saved it and later used it as a dip for crackers, and it was REALLY GOOD! Leftovers are the best. Aw, now I’ve gone and made myself hungry….maybe I’ll go grab some leftovers.
- 1 tablespoon olive oil, plus 1 tablespoon
- 2 cloves garlic, minced
- 6 sun-dried tomatoes, diced
- 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/4 teaspoon dried thyme
- 1/4 cup (2 ounces) goat cheese (My grocery store was out, so I just used extra cream 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 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 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.
- Heat 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 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.
Source: Food Network