Pork chops stuffed with tomatoes and spinach
By: Easy cook - Lak...
Published: Wednesday, May 30, 2012 - 11:27am

Ingredients




1 tbs olive oil + 1 tbs
2 cloves garlic, minced
6 sun-dried tomatoes in oil, diced
200g cleaned fresh spinach, blanched* cleaned or
280g frozen spinach, thawed and excess water squeezed out
½  tsp salt
½  tsp ground black pepper
¼  tsp dried thyme
3 tbs feta cheese, crumbled
¼ cup  cream cheese
4 boneless pork chops
1 cup chicken broth from ½ cube
½  lemon, zested
2 tbs lemon juice
2 tsp Dijon mustard

Preparation

1 Warm the 1 tablespoon olive oil in a medium saute pan over medium heat and add the garlic and cook about 1 minute. 2 Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, for 2 more minutes. 3 Transfer the mixture to a medium bowl and add the feta and the cream cheese. Stir to combine and set aside. 4 Thinly beat with a meat mallet each chop. Place ¼ of the spinach and sun-dried tomato mixture on the each chop, fold in half and secure with a wooden or metal toothpick. Season the outside of the pork with pepper. 5 In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard. 6 Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. Add the pork and cook for 5 minutes per side until golden and cooked through. 7 Transfer the pork to a side dish and tent with foil to keep warm. 8 Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the bottom of the pan and cook for 8 minutes to reduce the broth by half. 9 Before serving spoon some sauce over the pork. 10 *Cook spinach in a microwave oven with 2 tablespoons water for 2 minutes on MAX (this way you preserve all the vitamins).

About

A complete, mouth-watering meal.

Comments:
Linda Daniel

Sounds an absolute treat! Gonna try it for dinner tomorrow.
Easy cook - Lak...

Let me know how you liked it.
rosita

Un plato muy delicioso es un éxito seguro me encanta,abrazos y abrazos.