Pork chops stuffed with tomatoes and spinach Recipe

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1 vote | 1347 views

A complete, mouth-watering meal.

Prep time:
Cook time:
Servings: 4 servings


Cost per serving $2.57 view details


  1. Warm the 1 tablespoon olive oil in a medium saute pan over medium heat and add the garlic and cook about 1 minute.
  2. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, for 2 more minutes.
  3. Transfer the mixture to a medium bowl and add the feta and the cream cheese. Stir to combine and set aside.
  4. Thinly beat with a meat mallet each chop. Place ¼ 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.
  5. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
  6. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. Add the pork and cook for 5 minutes per side until golden and cooked through.
  7. Transfer the pork to a side dish and tent with foil to keep warm.
  8. Add 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.
  9. Before serving spoon some sauce over the pork.
  10. *Cook spinach in a microwave oven with 2 tablespoons water for 2 minutes on MAX (this way you preserve all the vitamins).


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Nutrition Facts

Amount Per Serving %DV
Serving Size 276g
Recipe makes 4 servings
Calories 222  
Calories from Fat 108 49%
Total Fat 12.27g 15%
Saturated Fat 5.55g 22%
Trans Fat 0.0g  
Cholesterol 60mg 20%
Sodium 661mg 28%
Potassium 901mg 26%
Total Carbs 8.21g 2%
Dietary Fiber 3.7g 12%
Sugars 1.68g 1%
Protein 21.51g 34%
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