Spinach Stuffed Pork Chops with Dijon Sauce
By Chris • Oct 29th, 2008 • Category: RecipesThe first time I ever had Goat Cheese was when I decided to make this dish one afternoon for lunch. It was surprisingly good. If you never had goat cheese or just craving for a good pork chop, I highly recommend you give this recipe a try.
Ingredients
Boneless Loin Pork Chops
Frozen Spinach
Goat Cheese
Cream Cheese
Chopped Sun-Dried Tomatoes
Chopped Garlic
Pepper
Salt
Olive Oil
Sauce
Low Sodium Chicken Broth
Dijon Mustard
Half a Lemon
Steps
First you’ll need to thaw the spinach and squeeze out all of the excess water. Heat up a tablespoon of olive oil in a pan on medium heat. Toss in the chopped garlic and let it cook for about 1 minute. Don’t let the garlic brown. Now add the chopped sun-dried tomatoes, spinach, and season with salt and pepper and let it cook for about 2-3 minutes. After that’s done, put the mixture into a bowl, and add the cream cheese and goat cheese. Mix up the ingredients and set it aside.
Next trim off any excess fat on the sides of the pork chops. Then cut a deep pocket into the non-fat side of the pork chop. Stuff each of the pork chops, and then season each side of the chop with salt and pepper.
Spray a large skillet with some nonstick cooking spray. If you don’t have cooking spray, just pour some olive oil on a paper towel and wipe the skillet. Turn the heat up to medium-high and let it warm up for about 30 seconds. Place the chops onto the pan and sear them on each side for 1 minute. Lower the heat to medium and cover the pan. Continue to cook the chops for another 4 minutes on each side.
While the chops are cooking grab a small bowl and mix together the chicken broth, Dijon mustard, juice of half a lemon, salt, and pepper.
Remember, fully cooked pork chops have a very slight pink color to them. Once the pork chops are done cooking, transfer them onto a plate and cover them with tin foil to keep them warm while you make the sauce. Add the chicken broth mixture into the pan over medium-high heat. Scrape up all of the brown bits from the pan and let it simmer and reduce for about 5 minutes. It’ll be just long enough to turn it into a light sauce. After that’s done, take some of the sauce and drizzle it over the pork chops and you’re ready to eat.
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This spinach stuffed pork chop recipe sounds absolutely sceuptious, BUT you did not print the amount, portion or measurement of each ingredient. How can I get the recipe with quantities/amount of ingredients?
Hey Lon, and thanks for reading! I’m not too sure where to find this recipe as I don’t remember where I saw it from, and made it from memory.
I actually didn’t use any measurements while making this dish. So I can’t really provide you with the exact numbers on the amount of ingredients I used. I also feel that this recipe didn’t really rely on measurements, but rather your own personal taste. So feel free to add more of the things you like, and less of what you don’t like.
For example, the first time I made the spinach stuffing I didn’t know if I was going to like the goat cheese. So, I gradually added small amounts of goat cheese and cream cheese to the spinach mixture and tasted each time I did so. I continued to do this until it suited my taste. Remember with cooking, you can also add but never subtract.
Although, from the top of my head I can give you an estimate on how much I used. I chopped up 3 medium size garlic cloves, 5 sun-dried tomatoes, 8 oz of frozen leaf spinach, 1.5 oz of goat cheese, and 4 oz of cream cheese. As for the sauce I used Half a Lemon, 1 cup of Low Sodium Chicken Broth, and about 1 teaspoon of Dijon. This was enough to make 4 Pork Chops. Sorry for the lengthy reply but I hope it was helpful.
wow this looks fantastic. exotic cheeses are quite expensive over here … I wish i can have this type of home cooked dinner here every night :D
Hey Wiffy! You should definitely give this recipe a try whenever you grab hold of some goat cheese. The best part about making this dish yourself is having the ability to over-stuff the pork chops! Haha.
Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach : Food Network . This is a recipe from Everyday Italian by Giada. I’ve made it a couple times and it’s very good.
Thanks for the info Beth! I had trouble trying to remember where the recipe was from. This will help out the folks that are looking for the proper cooking measurements and such. :)