Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
The third-place winner of our second Associate Favorite Recipe Contest. Recipe adapted from Giada De Laurentiis.
For the stuffing:
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
2 cloves garlic, minced
6 sun-dried tomatoes from DLM's olive bar
(1) 10-oz bag chopped frozen spinach, thawed and squeezed dry
¼ tsp thyme
Salt and freshly ground pepper to taste
1/4 cup goat cheese
1/3 cup cream cheese
For the pork:
(4) 4-oz duBreton Pork Chops, center-cut
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 1/2 cups chicken broth
1/2 lemon, zested
2 Tbsp lemon juice
2 tsp Dijon mustard
In a sauté pan over medium heat, sauté garlic briefly in the olive oil, approximately 1 minute. To the garlic add the sun-dried tomatoes, spinach, thyme, salt, and pepper; stir and cook about two minutes, ensuring ingredients are well combined. Transfer the mixture to a bowl and add the goat cheese and the cream cheese. Blend well and set aside.
Using a sharp knife, form a pocket by cutting a slit into the thickest part of the pork chop; use your fingers to open the pocket. Stuff each pocket with ¼ of the spinach mixture and seal the pork around the stuffing by squeezing the stuffing tightly inside. Season the pork chop with additional salt and pepper.
In a sauté pan, heat the olive oil over medium-high heat. Once hot, sauté the stuffed chop until golden brown and cooked through, approximately four minutes a side. Transfer chops to a platter and tent with foil to keep warm.
In a small bowl, combine the chicken broth, lemon zest, lemon juice, and mustard. Deglaze the sauté pan by adding this mixture to the pan, and scrape up the browned bits. Reduce the liquid by half by simmering over medium-high heat to make a light sauce. Ladle hot sauce over pork and serve.
Makes 4 servings
Per serving: 398 calories; 28g total fat; 10g saturated fat; 92mg cholesterol; 655mg sodium; 6g total carbohydrates; 31g protein;
Allergy Warning: Contains milk