Pork Chops Stuffed With Spinach Goats Cheese And Sun Dried Tomatoes Recipes

PORK CHOPS STUFFED WITH SPINACH, GOAT'S CHEESE AND SUN-DRIED TOMATOES

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. Heat a glug of olive oil in a small frying pan over a medium heat and fry the chopped shallot for 5-6 minutes until soft. Add garlic and fry for another minute, then remove to a small mixing bowl. Add the blanched spinach, chopped sun-dried tomatoes, lemon zest and goat's cheese with a pinch of salt and pepper, then mix well to combine.
• Remove the outer fat from the pork chops, then cut a slit along the side of each chop to form a pocket. Stuff the pockets carefully with the goat's cheese mixture. Put the beaten egg on a lipped plate and breadcrumbs on another. Coat the pork chops in the egg, then the breadcrumbs.
• Heat a glug of vegetable oil in a medium frying pan over a medium heat, then fry the pork chops for 3 minutes on each side until golden. Put the chops on a small baking tray and roast in the oven for 15-20 minutes until piping hot and cooked through. Serve with a baby leaf salad and lemon wedges to squeeze over.

PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH

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 thechicken 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 SUN-DRIED TOMATOES AND SPINACH

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 SUN-DRIED TOMATOES AND SPINACH

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.