Dinner

Pork Chops Stuffed w/Sun Dried Tomatoes and Spinach is for Dinner.

Pork Chops Stuffed w/Sun Dried Tomatoes and Spinach takes 10 minutes to prepare.

Pork Chops Stuffed w/Sun Dried Tomatoes and Spinach takes 20 minutes to cook.

Pork Chops Stuffed w/Sun Dried Tomatoes and Spinach makes 4 servings.

The ingredients for Pork Chops Stuffed w/Sun Dried Tomatoes and Spinach are:

2 tbsp. olive oil, divided
2 cloves garlic, minced
6 sun dried tomatoes, diced (bagged ready-to-eat type, not packed in oil)
1 - 10oz. box of frozen spinach, thawed & excess water squeezed out
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried thyme
1/4 c. (2 oz.) Chavrie goats milk cheese
1/3 c. fat free cream cheese
4 - 4oz. center-cut boneless pork chops
1 1/2 c. low sodium chicken broth
1/2 lemon, zested
2 tbsp. lemon juice
2 tsp. Dijon mustard

Here is how you make Pork Chops Stuffed w/Sun Dried Tomatoes and Spinach:

Warm 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. Set aside to use later.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 dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over midium-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.Number of Servings: 4Recipe submitted by SparkPeople user FOOFETTE.

The nutritional information for Pork Chops Stuffed w/Sun Dried Tomatoes and Spinach is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 342.8

• Total Fat: 19.6 g
• Cholesterol: 59.0 mg
• Sodium: 1,185.6 mg
• Total Carbs: 12.1 g
• Dietary Fiber: 2.9 g
• Protein: 29.1 g