Pork chops stuffed with tomatoes and spinach

Pork chops stuffed with tomatoes and spinach

Gluten Free

Basic Information

  • Servings: 4
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 89.99
  • Health score: 53.00
  • Weight Watcher points: 9.00

Summary

Pork chops stuffed with tomatoes and spinach requires about 45 minutes from start to finish. This recipe makes 4 servings with 374 calories, 36g of protein, and 22g of fat each. For $3.41 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. If you have dijon mustard, lemon juice, pork chops, and a few other ingredients on hand, you can make it. Not a lot of people really liked this side dish. This recipe from Foodista has 5 fans. It is a good option if you're following a gluten free and primal diet. Overall, this recipe earns an outstanding spoonacular score of 86%. Similar recipes include Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach, Mozzarella-Stuffed Pork Chops with Polentan and Tomatoes, and Creamed Spinach Stuffed Pork Chops.

Ingredients

  • olive oil
    olive oil1 Tbs
  • garlic
    garlic2 cloves
  • sun-dried tomatoes
    sun-dried tomatoes6
  • spinach
    spinach200 g
  • spinach
    spinach280 g
  • salt
    salt0.5 tsp
  • ground pepper
    ground pepper0.5 tsp
  • thyme
    thyme0.25 tsp
  • feta cheese
    feta cheese3 Tbs
  • cream cheese
    cream cheese0.25 cup
  • pork chops
    pork chops4
  • chicken broth from
    chicken broth from1 cup
  • lemon zest
    lemon zest0.5
  • lemon juice
    lemon juice2 Tbs
  • dijon mustard
    dijon mustard2 tsp
Instructions

Step 1

Warm the 1 tablespoon olive oil in a medium saute pan over medium heat and add the garlic and cook about 1 minute.

Step 2

Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, for 2 more minutes.

Step 3

Transfer the mixture to a medium bowl and add the feta and the cream cheese. Stir to combine and set aside.

Step 4

Thinly beat with a meat mallet each chop.

Step 5

Place 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.

Step 6

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Step 7

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.

Step 8

Add the pork and cook for 5 minutes per side until golden and cooked through.

Step 9

Transfer the pork to a side dish and tent with foil to keep warm.

Step 10

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.

Step 11

Before serving spoon some sauce over the pork.

Step 12

*Cook spinach in a microwave oven with 2 tablespoons water for 2 minutes on MAX (this way you preserve all the vitamins).

Categories

Dish Types: side dish

Diets: gluten free, primal

Source Information

Source: Foodista

License: CC BY 3.0

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