SPINACH STUFFED PORK CHOPS
Creamed Spinach Stuffed Pork Chops with sun dried tomatoes will have your mouthwatering before they hit the dinner table! A different way to cook boneless pork chops stuffed with a delicious spinach dip made with cream cheese, garlic, mozzarella cheese, parmesan cheese and herbs.
Provided by Karina
Categories Dinner
Number Of Ingredients 12
Steps:
- Preheat oven to 400 °F (200°C).
- Season both sides of each pork chop with the onion powder, paprika, salt and pepper. Slice a pocket into each chop about 3/4 quarter of the way through, being careful not to cut all the way.
- To make the dip: squeeze and discard excess liquid out of the spinach. In a medium-sized bowl, combine the spinach, cream cheese, sun dried tomatoes, mozzarella, parmesan, herbs and garlic; mix well to combine.
- Fill pork 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon; seal with toothpicks.
- Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear chops in batches until golden on both sides (about 3 minutes per side) until golden.
- Transfer chops to HOT oven and bake for 10-12 minutes, or until no longer pink in the centre. (Internal temperature of 150°F or 65°C with an instant-read thermometer inserted into the thickest part of a pork chop.)
- Let pork chops rest for 5 minutes. Garnish with parsley and serve.
Nutrition Facts : Calories 338 kcal, Carbohydrate 9 g, Protein 44 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 111 mg, Sodium 502 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH
Recipe courtesy Giada De Laurentiis This is a fantastically unique stuffed pork chop recipe. Presents beautifully and a wonderful dish to serve guests. Paired with Steamed, butter and parsley new potatoes and roasted green beans, your company will think you are an accomplished chef!
Provided by Meekocu2
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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 thechicken 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.
Nutrition Facts : Calories 509.7, Fat 31.2, SaturatedFat 8.9, Cholesterol 102.6, Sodium 2281.8, Carbohydrate 15.5, Fiber 7.1, Sugar 4.5, Protein 44.4
PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH
These impressive-looking pork chops are surprisingly quick and easy to make.
Provided by Giada De Laurentiis
Categories cheese,dinner,Main,pork,vegetables
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
SUN-DRIED TOMATO PESTO-STUFFED PORK
Provided by Robin Miller : Food Network
Categories main-dish
Time 55m
Yield 4 servings (with leftovers for Wonton Soup; Pork Fried Rice)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
- Using a sharp knife, cut pork lengthwise 3/4 of the way through. Place in a prepared pan and spread sun-dried tomato pesto in the incision. Fold pork back in half and use a metal or wooden skewer to close the seam. Season with salt and black pepper.
- In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork.
- Roast 45 minutes, until an instant-read thermometer reads 155 degrees F (pork may still be pink in the center and that's O.K.).
- Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices. Serve about 1/2 of the pork with 2 cups rice. Reserve remaining rice and pork for additional meals.
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