Tuesday, February 3, 2009

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

  • Olive oil
  • 2 cloves minced garlic
  • 6 sun-dried diced tomatoes
  • 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
  • Salt
  • Black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 cup goat cheese
  • 1/3 cup cream cheese
  • 4 (4-ounce) pork chops
  • 1 1/2 cups chicken broth
  • 1/2 a lemon zest
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard

Warm olive oil over medium heat. Saute the garlic then add sun-dried tomatoes, spinach, salt, pepper, and thyme. Put it into a bowl and stir in the goat cheese and cream cheese.

Cut a pocket into the pock chop and stuff with the mixture. Season the pork with salt and pepper.

Cook the pork with the olive oil until golden brown (about 4 minutes per side). Tent the pork for a couple of minutes. Add the chicken broth and reduce. Add the lemon zest, lemon juice, and mustard and serve with the pork.


Pam said...

Now that's a pork chop! What a delicious dish - I love all of the ingredients used.

Anonymous said...

OMG! Sundried tomatoes are the best ever. Oh...and the pork chops look ok too. ;)

Fantasy Football said...

I love sun-dried tomatoes! I have some of these chilled..happy foods!

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