Pork Chops Stuffed With Sun Dried Tomatoes And Spinach Recipes

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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

Time 35m

Yield 4

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:

  • Originally seen on Everyday Italian, Giada's Spa Weekend Brought Home.
  • 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.

Nutrition Facts : ServingSize 4

PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH



Pork Chops Stuffed With Sun-Dried Tomatoes and Spinach image

Recipe courtesy Giada De Laurentiis This is a fantastically unique stuffed pork chop recipe. Presents beautifully and a wonderful dish to serve guests. Paired with Steamed, butter and parsley new potatoes and roasted green beans, your company will think you are an accomplished chef!

Provided by Meekocu2

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil, plus
1 tablespoon olive oil
2 garlic cloves, minced
6 sun-dried tomatoes, diced
1 (10 ounce) bag frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon fresh ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup 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 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.

Nutrition Facts : Calories 509.7, Fat 31.2, SaturatedFat 8.9, Cholesterol 102.6, Sodium 2281.8, Carbohydrate 15.5, Fiber 7.1, Sugar 4.5, Protein 44.4

PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH



Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach image

These impressive-looking pork chops are surprisingly quick and easy to make.

Provided by Giada De Laurentiis

Categories     cheese,dinner,Main,pork,vegetables

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 Tbsp olive oil, plus 1 Tbsp
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10-oz) bag frozen spinach, thawed and excess water squeezed out
½ tsp salt, plus more for seasoning
½ tsp freshly ground black pepper, plus more for seasoning
¼ tsp dried thyme
¼ cup goat cheese (2 oz)
⅓ cup reduced-fat cream cheese
4 (4-oz) center-cut pork chops
1 ½ cups chicken broth
½ lemon, zested
2 Tbsp lemon juice
2 tsp 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.

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