Pork Chips Stuffed with Sun-Dried Tomatoes and Spinach |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) olive oil, plus 1 tablespoon |
2 clove(s) garlic, minced |
6 sun-dried tomatoes, diced |
10 ounce(s) frozen spinach, thawed and squeezed dry |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) freshly ground balck pepper |
1/3 teaspoon(s) dried thyme |
2 ounce(s) goat cheese |
1/3 cup(s) reduced-fat cream cheese |
4 4 ounce center-cut pork chops |
1 1/2 cup(s) chicken broth |
1/2 lemon, zested |
2 tablespoon(s) lemon juice |
2 teaspoon(s) dijon mustard |
Directions:
1. Warm the 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.
2. 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.
3. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
4. 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 side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-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.
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