Pork chops stuffed with tomatoes and spinach

Name: Pork chops stuffed with tomatoes and spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 tbsp Olive Oil (1 Tbs olive oil + 1 Tbs); 2 cloves Garlic (2 cloves garlic, minced); 6 pieces Sun-dried Tomatoes (6 sun-dried tomatoes in oil, diced); 480 g Spinach (200g cleaned fresh spinach, blanched* cleaned or + 280g frozen spinach, thawed and excess water squeezed out); ½ tsp Table Salt (½ tsp salt); ½ tsp Black Pepper (½ tsp ground black pepper); ¼ tsp Dried Thyme (¼ tsp dried thyme); 3 tbsp Feta Cheese (3 Tbs feta cheese, crumbled); ¼ cup Cream Cheese (¼ cup cream cheese); 4 pieces Pork Chops (4 boneless pork chops); 1 cup Chicken Broth (1 cup chicken broth from ½ cube); ½ piece Lemon (½ lemon, zested); 2 tbsp Lemon Juice (2 Tbs lemon juice); 2 tsp Dijon Mustard (2 tsp Dijon mustard)

40 minMediterranean

Servings4

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Gluten Free
Paleo

Steps

1Warm the 1 tablespoon olive oil in a medium saute pan over medium heat and add the garlic and cook about 1 minute.
2Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, for 2 more minutes.
3Transfer the mixture to a medium bowl and add the feta and the cream cheese. Stir to combine and set aside.
4Thinly beat with a meat mallet each chop.
5Place 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.
6In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
7Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
8Add the pork and cook for 5 minutes per side until golden and cooked through.
9Transfer the pork to a side dish and tent with foil to keep warm.
10Add 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.
11Before serving spoon some sauce over the pork.
12*Cook spinach in a microwave oven with 2 tablespoons water for 2 minutes on MAX (this way you preserve all the vitamins).