PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
- 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 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.
SAUTEED PORK CHOPS WITH GARLIC SPINACH
My family enjoys cooking easy and delicious meals. This pork chop recipe is also inexpensive, which makes cooking easier for everyone. Keep an eye on the spinach-it cooks fast! -Joe Valerio, Whitinsville, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Saute until a thermometer reads 145°, about 5 minutes per side. Remove to a serving platter; squeeze juice from lemon over chops. Tent with foil; let stand at least 5 minutes before serving., For garlic spinach, heat oil over medium-high heat in same skillet. Add garlic; cook until it just begins to brown, about 45 seconds. Add spinach; cook and stir just until wilted, 2-3 minutes. Sprinkle with salt and pepper. Remove from heat; add lemon juice. Transfer to serving platter. Remove foil from pork; serve spinach with chops.
Nutrition Facts : Calories 310 calories, Fat 17g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 607mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
GOUDA AND SPINACH STUFFED PORK CHOPS
This turned out absolutely delicious! It's become a much requested dinner - and is fairly easy to make!
Provided by moonshine7015
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with cooking spray.
- Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with spinach, and then with cheese.
- Place panko crumbs in a shallow dish. Coat each chop with a thin layer of horseradish, and then roll in crumbs. Arrange chops in prepared baking dish. Sprinkle with Creole seasoning to taste.
- Bake in preheated oven for 45 minutes, or until brown and crispy.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 23.8 g, Cholesterol 119.2 mg, Fat 25.5 g, Fiber 2.1 g, Protein 38.8 g, SaturatedFat 12.8 g, Sodium 857.9 mg, Sugar 2 g
LEEANNE'S SPINACH STUFFED PORK CHOPS
Make and share this Leeanne's Spinach Stuffed Pork Chops recipe from Food.com.
Provided by BeachGirl
Categories Spinach
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Spray pan with non-stick cooking spray and saute garlic and onions.
- FILLING: Squeeze spinach to remove as much moisture as possible.
- In a small bowl, combine the spinach, cheese, mayonnaise, onion, garlic, seasoned salt and Italian seasonings.
- Trim chops of visible fat.
- Cut a slit about 3/4 of the way horizontally through the pork chops to form a pocket.
- Fill each chop with 1/4 of the filling.
- Press down on all sides of chops to enclose filling, although some may still show.
- BAKING WITH SAUCE: Place stuffed pork chops in bottom of baking dish.
- Place mushrooms in pan around the pork chops.
- Mix the liquid sauce ingredients together and pour over the chops and mushrooms.
- Cover and bake 20 minutes.
- Reduce heat to 375 degrees.
- Uncover and bake an additional 20 minutes or until piping hot.
SPINACH-AND-MUSHROOM-STUFFED PORK CHOPS
Pork chops are stuffed with a spinach, mushroom, tart cherry, and Parmesan mixture, then browned in butter and baked for a delicious dinner that's perfect for a special occasion.
Provided by Allrecipes Member
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F. For stuffing, melt the 1 tablespoon butter over medium heat in an extra-large skillet. Cook onion, garlic, and mushrooms in hot butter for 5 to 7 minutes or until onion is tender and most of the liquid is evaporated. Add spinach, thyme, the 1/2 teaspoon salt, and the 1/8 teaspoon pepper to skillet; cook for 2 minutes or just until spinach is wilted. Stir in cherries and Parmesan cheese.
- Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone on the opposite side. Divide stuffing among pockets in chops. If necessary, secure the openings with wooden toothpicks. Sprinkle chops with additional salt and pepper.
- Melt the 2 tablespoons butter over medium heat in the same skillet. Cook chops in hot butter for 4 minutes or until browned, turning once.
- Place chops in a single layer in a baking dish just large enough to hold chops. Bake, uncovered, for 30 to 40 minutes or until juices run clear and chops register 145 degrees F on a meat thermometer.
- [Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox® Disinfecting Wipes*.]
Nutrition Facts : Calories 359.3 calories, Carbohydrate 18.2 g, Cholesterol 107.4 mg, Fat 19.5 g, Fiber 3.2 g, Protein 31.6 g, SaturatedFat 9.6 g, Sodium 555.4 mg, Sugar 1.8 g
STUFFED PORK CHOPS WITH RICOTTA AND SPINACH
This is an amazing recipe. Very very tasty with a sliced fennel sauce. I reccomend it for a special dinner at home. This recipe is from chef G. Garvin. I highly reccomend it.
Provided by Rev.CCJ
Categories Spinach
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- In a sauté pan melt better and 1 tablespoon of oil over medium-high heath. Add 2 tablespoons each of garlic and shallot, sauté until soft. Toss in the spinach; cook until wilted. Remove from pan to bowl and let cool.
- Finely chop spinach; return to bowl. Add 1 teaspoon of salt and pepper, the remaining garlic and shallot, and the Parmesan and ricotta cheeses. Mix well.
- Season chops on both sides with remaining salt and pepper: pat seasonings into meat. In a sauté pan heath 1/4 cup of the oil over medium-high heat. Brown chops on both sides in hot oil until golden brown. Remove from pan. Lay chops on their bone sides and cut down the middle of the meat side. Open chops and stuff with spinach mixture. Close chops, use toothpicks to hold both sides together. Tuck spinach back in with a fork if necessary.
- Coat a baking sheet with the remaining 2 tablespoons of olive oil. Place chops on prepared backing sheet. Back for 25 to 30 minutes or until cooked well.
Nutrition Facts : Calories 572.8, Fat 47.9, SaturatedFat 14.3, Cholesterol 103.7, Sodium 1430.8, Carbohydrate 7, Fiber 2.8, Sugar 0.6, Protein 30.4
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