Monday, January 26, 2009

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Pork Chops Stuffed with Spinach and Sun-Dried Tomatoes

I love sun-dried tomatoes, I love spinach, I love goat cheese. So what's not to love about Giada De Laurentiis' Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach? I have never tried a recipe of Giada's that I did not love and I know several people who agree. I've made these pork chops a few times before and they have never disappointed. They are fabulous!

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
adaped from Giada De Laurentiis

2 teaspoons olive oil, plus 1 teaspoon
1 cloves garlic, minced
1 small shallot, minced
3 sun-dried tomatoes, diced
1/2 (10-ounce) package of frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/8 teaspoon dried thyme
1 ounce goat cheese
2 ounces reduced-fat cream cheese
2 (4-ounce) center-cut pork chops
¾ cup chicken broth
1/2 lemon, zested
1 tablespoon lemon juice
1 teaspoons Dijon mustard

Heat the 2 teaspoons of olive oil in a medium saute pan over medium heat. Add the garlic and shallots and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Remove from heat and 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 1/2 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.

Heat the remaining 2 teaspoons of olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork chops. 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. Strain the sauce and spoon some sauce over the pork chops before serving.

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