Pork Chops Stuffed With Feta And Spinach Recipe 465

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PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH



Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

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
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

Steps:

  • 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 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.
  • 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.

PORK CHOPS STUFFED WITH FETA AND SPINACH RECIPE - (4.6/5)



Pork Chops Stuffed with Feta and Spinach Recipe - (4.6/5) image

Provided by ruhroh

Number Of Ingredients 13

Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4-ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano

Steps:

  • Preheat broiler. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.

GOUDA AND SPINACH STUFFED PORK CHOPS



Gouda and Spinach Stuffed Pork Chops image

This turned out absolutely delicious! It's become a much requested dinner - and is fairly easy to make!

Provided by moonshine7015

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 1h10m

Yield 4

Number Of Ingredients 6

4 (6 ounce) thick cut pork chops
8 slices smoked Gouda cheese
½ pound fresh spinach, rinsed and torn into bite-size pieces
3 tablespoons horseradish mustard
1 cup panko crumbs or breadcrumbs
Creole-style seasoning to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  • Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with spinach, and then with cheese.
  • Place panko crumbs in a shallow dish. Coat each chop with a thin layer of horseradish, and then roll in crumbs. Arrange chops in prepared baking dish. Sprinkle with Creole seasoning to taste.
  • Bake in preheated oven for 45 minutes, or until brown and crispy.

Nutrition Facts : Calories 451.4 calories, Carbohydrate 23.8 g, Cholesterol 119.2 mg, Fat 25.5 g, Fiber 2.1 g, Protein 38.8 g, SaturatedFat 12.8 g, Sodium 857.9 mg, Sugar 2 g

GLAZED MUSTARD PORK CHOPS TOPPED WITH SPINACH & FETA



Glazed Mustard Pork Chops Topped With Spinach & Feta image

Broiled pork chops topped with fresh spinach and delicious cheese. Serve with your favorite roasted potatoes! I have also grilled these pork chops or cooked them on the stove top when trying to avoid using the stove during hot summer months.

Provided by likethebird

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb pork chop (4 1-inch thick)
3 tablespoons whole grain mustard (or dijon mustard)
1 tablespoon lemon juice
1 garlic clove, chopped
1 1/2 teaspoons oregano, dried
3 cups fresh spinach
3 sun-dried tomatoes, chopped
1/2 red onion, sliced
3 tablespoons extra virgin olive oil
1/2 cup feta cheese (crumbled)
1 teaspoon garlic salt

Steps:

  • Preheat oven to broil setting.
  • Whisk mustard, lemon juice, clove of garlic and oregano in a small bowl.
  • Brush onto both sides of pork chops.
  • Place pork chops into dish - broil on first side for 6 minutes. Flip chops, brush any remaining glaze onto the meat and broil until golden brown (approximately 5 minutes).
  • While pork chops are cooking, heat extra virgin olive oil over medium high heat in a sauce pan. Add sliced red onion and saute until tender (about 3 minutes).
  • To the same pan, add the spinach and garlic salt. Once it begins to wilt (about 1 minute), add the chopped sundried tomato.
  • Once spinach is completely wilted (about 2-3 minutes), add feta cheese and toss to mix.
  • Plate pork chops and top with spinach mixture. Serve immediately.

LEEANNE'S SPINACH STUFFED PORK CHOPS



Leeanne's Spinach Stuffed Pork Chops image

Make and share this Leeanne's Spinach Stuffed Pork Chops recipe from Food.com.

Provided by BeachGirl

Categories     Spinach

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

4 (5 ounce) thick boneless pork chops
10 ounces frozen spinach, defrosted and well-drained
4 ounces feta cheese (or swiss cheese)
3 tablespoons hellman mayonnaise
1 medium onion, finely minced
1 garlic clove, minced
1/2 teaspoon season salt
1/4 teaspoon italian seasoning
2/3 cup sliced mushrooms
2 tablespoons sugar
1 cup beer
2 tablespoons Dale's Steak Seasoning

Steps:

  • Preheat oven to 425 degrees.
  • Spray pan with non-stick cooking spray and saute garlic and onions.
  • FILLING: Squeeze spinach to remove as much moisture as possible.
  • In a small bowl, combine the spinach, cheese, mayonnaise, onion, garlic, seasoned salt and Italian seasonings.
  • Trim chops of visible fat.
  • Cut a slit about 3/4 of the way horizontally through the pork chops to form a pocket.
  • Fill each chop with 1/4 of the filling.
  • Press down on all sides of chops to enclose filling, although some may still show.
  • BAKING WITH SAUCE: Place stuffed pork chops in bottom of baking dish.
  • Place mushrooms in pan around the pork chops.
  • Mix the liquid sauce ingredients together and pour over the chops and mushrooms.
  • Cover and bake 20 minutes.
  • Reduce heat to 375 degrees.
  • Uncover and bake an additional 20 minutes or until piping hot.

PORK CHOP AND FETA SKILLET



Pork Chop and Feta Skillet image

This is my favorite way to cook pork chops. Chops are seasoned with lemon juice, basil, parsley, and garlic, seared, and then topped with feta cheese. Delicious!

Provided by MBC

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 teaspoon crushed dried rosemary
1 teaspoon dried basil
1 teaspoon minced garlic
1 pinch black pepper
2 tablespoons olive oil
4 pork chops
1 cup fresh lemon juice
½ cup crumbled feta cheese with basil and sun-dried tomatoes

Steps:

  • In a small bowl, stir together rosemary, basil, garlic, and pepper.
  • Heat olive oil in a large skillet over medium heat. Dip pork chops in lemon juice, and sprinkle both sides with herb mixture. Place pork chops in skillet, and sear both sides, about 7 minutes per side. Reduce heat to low. Sprinkle feta on top of chops; cover skillet, and cook until cheese begins to melt, about 5 minutes.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 6.7 g, Cholesterol 77.3 mg, Fat 21 g, Fiber 0.5 g, Protein 25.5 g, SaturatedFat 7.5 g, Sodium 244.4 mg, Sugar 2.2 g

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