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Stuffed Pork Chops
You can prepare delicious stuffed pork chops with almost any vegetable of your choice. Try stuffing the pork with sun-dried tomatoes and spinach this time.
- 2 tablespoons of olive oil
- 2 minced garlic cloves
- 6 diced sun-dried tomatoes
- 10 ounce of frozen spinach (excess water all squeezed out)
- Half teaspoon black pepper (freshly ground), little more for seasoning
- Half teaspoon salt, little more for seasoning
- 1/4 cup of goat cheese
- 1/4 teaspoon of dried thyme
- 1/3 cup cream cheese (reduced-fat)
- 4 pork chops (center-cut)
- 1 ½ cups of chicken broth
- 2 tablespoons of lemon juice
- Half lemon (zested)
- 2 teaspoons of Dijon mustard
Warm 1 tablespoon of the olive oil in medium sauté pan over the medium heat. Add garlic to it and cook until it gets fragrant, for around 1 minute. Add sun-dried tomatoes, salt, spinach, thyme and pepper. Cook until combined, for around 2 more minutes. Then transfer this mixture to one medium sized bowl. Add cream cheese and the goat cheese to this mixture. Stir well to combine and then set it aside. Take a sharp knife, and carefully cut a pocket in the thickest portions of the pork chops. Stuff each of the pockets with around 1/4 of the sun-dried tomato and spinach mixture. Close the pork from around the stuffing. Outside the pork, season well with pepper and salt. In one small bowl, combine lemon zest, chicken broth, mustard and the lemon juice. Now warm the remaining 1 tablespoon of the olive oil in one heavy and large skillet over the medium-high heat. When you feel the pan is getting hot, then add the stuffed pork. Cook them until they turn golden in color for around 4 minutes on each side. Transfer the cooked pork to a dish and tent it with the foil for keeping warm. Add the mixture of chicken broth to the skillet on medium-high heat. Then scrape up brown bits from bottom of your pan as the broth simmers. You can reduce the chicken broth by half for making a light sauce for around 8 minutes. Spoon little amount of sauce over pork before you serve on the table.
Recipe End Notes
Apart from sun-dried tomatoes and spinach, experiment stuffing the pork with your favorite vegetables and spices. This dish guarantees a sure-shot success.