Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Discover the perfect blend of robust flavors and textures in this exquisite dish. Juicy pork chops are generously stuffed with a rich blend of sun-dried tomatoes and spinach, offering a delightful culinary experience in every bite. This recipe transforms simple ingredients into an elegant meal, ideal for impressing at dinner parties or indulging in a sophisticated weeknight dinner.

Cooking Time

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Serving Size

• Serves 4

Ingredients

• 4 boneless pork chops, 1 1/2 inches thick
• 2 tablespoons olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 1/2 cup goat cheese, crumbled
• 1/4 cup Parmesan cheese, grated
• Salt and freshly ground black pepper, to taste
• Toothpicks or kitchen twine, for securing

Directions

1. Preheat Oven & Prepare Ingredients: Preheat your oven to 375°F (190°C). Gather and measure out all ingredients.
2. Cook Spinach Mixture: Heat one tablespoon of olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add the spinach and cook until wilted, about 3-4 minutes. Remove from heat and let it cool. Once cooled, mix in the sun-dried tomatoes, goat cheese, and Parmesan cheese. Season with salt and pepper to taste.
3. Prepare Pork Chops: Create a pocket in each pork chop by slicing into the side of the chop. Be careful not to cut all the way through. Season both sides of the chops with salt and pepper.
4. Stuff Pork Chops: Divide the spinach mixture evenly among the pork chops, stuffing it into the pockets. Secure the openings with toothpicks or kitchen twine.
5. Cook Pork Chops: Heat the remaining olive oil in the skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side, until golden brown.
6. Bake: Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
7. Rest & Serve: Let the pork chops rest for 5 minutes after removing from the oven. This allows the juices to redistribute. Remove toothpicks or twine, and serve warm.

Nutritional Info (per serving)

Indulge in the rich flavors and tender textures of these Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach. With every bite, you’ll savor the meticulous balance of ingredients, making your meal a memorable one. Enjoy your culinary creation!