Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

 

First time making, and will definitely make again. Got the recipe from Giada De Laurentis on the Food Network.

I did not have all the required ingredients so I winged it... as usual. Just the same, they were excellent :)

Ingredients

1 tbsp. olive oil, plus 1 tbsp.
2 cloves garlic – minced
6 sun-dried tomatoes – diced
1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out (I used a fresh bag)
1/2 tsp. salt, plus more for seasoning
1/2 tsp. freshly ground black pepper, plus more for seasoning
1/4 tsp. dried thyme
1/4 cup (2 oz) goat cheese
1/3 cup reduced-fat cream cheese
4 (4-ounce) center-cut pork chops (I used butterfly)
1 1/2 cups chicken broth
1/2 lemon zest
2 tbsp. lemon juice
2 tsp. Dijon mustard

 

The making of...
Warm 1 tbsp. olive oil in a med. pan over med. heat.
Add garlic and cook until fragrant, about 1 min.

Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more min.

Transfer mixture to a bowl. Add the goat cheese and cream cheese. Stir 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 tbsp. olive oil in a large, heavy skillet over med-high heat.
When pan is hot, add the pork. Cook until golden and cooked through, about 4 min. 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 med-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.

My twist coming soon... as soon as I can remember!

Compliments to Chef Aline!