Email: info@americanporkclub.com

Tel: ‪+7 777 021 2778

ru us
  • Home
  • News
    • CIS countries news
    • News from USA
    • World news
  • Production
    • Meat Processing Plants
    • Pork Manufacturers in USA
    • U.S. Pork Farmers Associations
    • Video lecture
    • Practical Materials
  • Business
    • USA Importers and Distributors
    • American Pork Export Stats
  • Recipes
    • Recipes from National Pork Board
    • Sweet and sour pork ribs in a spicy ginger marinade
    • Spicey pork riblets in soy paste glaze Samyang
    • American Pork Bone-in Chops in Crispy Coating
    • American Pork Boston Butt Sliced in Soy-Fruity Marinade
    • American Pork Sliced in Pepper Marinade
  • Contact

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Servings: 4
Prep Time: 35 mins.

Ingredients
1 tbsp olive oil, plus 1 tablespoon
2 clove garlic, minced
6 sun-dried tomato, diced
10 oz bag frozen spinach, thawed and excess water squeezed out
1⁄2 tsp salt, plus more for seasoning
1⁄2 tsp black pepper, freshly ground, plus more for seasoning
1⁄4 tsp dried thyme
1⁄4 cup goat cheese, (2 ounces)
1⁄3 cup reduced-fat cream cheese
4 oz center-cut pork chop
1 1⁄2 cup chicken broth
1⁄2 lemon, zested
2 tbsp lemon juice
2 tsp dijon mustard

1. 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.

2. 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.

3. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

4. 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.

YOU MAY ALSO LIKE:
easy-fall-off-the-bone-barbecue-ribs.jpg
Easy Fall Off The Bone Barbecue Ribs
Spicey-pork-riblets-soy-paste-glaze-Samyang.jpg
Spicey pork riblets in soy paste glaze Samyang
pork-chops-stuffed-with-smoked-gouda-and-bacon.jpg
Pork Chops Stuffed with Smoked Gouda and Bacon
balsamic-roasted-pork-loin.jpg
Balsamic Roasted Pork Loin
oven-fried-pork-chops.jpg
Oven Fried Pork Chops
tonko-narezannaya-svinina-v-percovom-marinade.jpg
American Pork Sliced in Pepper Marinade
pork-chops-stuffed-with-sun-dried-tomatoes-and.jpg
Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
tonko-narezannaya-svinina_web.jpg
American Pork Boston Butt Sliced in Soy-Fruity Marinade

Receips

  • Home
  • News
    • CIS countries news
    • News from USA
    • World news
  • Production
    • Meat Processing Plants
    • Pork Manufacturers in USA
    • U.S. Pork Farmers Associations
    • Video lecture
    • Practical Materials
  • Business
    • USA Importers and Distributors
    • American Pork Export Stats
  • Recipes
    • Recipes from National Pork Board
    • Sweet and sour pork ribs in a spicy ginger marinade
    • Spicey pork riblets in soy paste glaze Samyang
    • American Pork Bone-in Chops in Crispy Coating
    • American Pork Boston Butt Sliced in Soy-Fruity Marinade
    • American Pork Sliced in Pepper Marinade
  • Contact
IMPORTANT Information

Privacy Policy

- 1374

Contact Us


info@americanporkclub.com

Social

Copyright 2017-2022.