About a week ago, Mary Jo and I were discussing what to have for supper. This is pretty much an everyday conversation as we rarely plan what to eat. Hey…we live right next to a grocery store! MaryJo says she thinks that’s the way they shop for meals in France. No big deal. Should we do chicken again? Shrimp? Meatless? Pasta? I had been browsing through recipes as I do everyday, and remembered a stuffed pork chop recipe I had seen. Haven’t had pork for a while. I think it was a Giada recipe or someone else. I can’t recall. I just take what looks good from recipes and kind of do my own thing anyway. Mary Jo picked up a couple thick cut, boneless pork chops and I prepared the spinach stuffed pork chops, and they were really tasty. Blog post worthy. So last night I made them again and had the same delicious results. Moist pork chops with a surprising burst of flavor.
The spinach stuffing is a nice combination of lemon, garlic, sun dried tomatoes and feta cheese. The pork chops were just brushed with a little olive oil on each side and then a bit of salt and pepper applied. I cooked these under the broiler on a cast iron grill pan. This method is really fast and only takes 8 to 10 minutes of cooking time. I served these with brown rice and steamed snap peas. Yum. Restaurant worthy and simple to prepare.
Next time you are wondering what to fix for supper, think of the other white meat. Make yourself some spinach stuffed pork chops.
Broiled Spinach Stuffed Pork ChopsPrint Pin Rate
- 4 thick cut , (7/8" to 1") boneless pork chops, 5 to 7 oz. each
- cooking spray
- 8 oz . frozen chopped spinach , thawed and squeezed of excess water
- 2 tsp minced garlic
- 5 or 6 sun dried tomatoes , not packed in oil, minced
- 1/4 cup dry white wine
- 1 tsp lemon zest
- juice of 1/2 lemon
- 3 tbsp crumbled feta cheese
- 1 oz cream cheese
- salt and peppeer
- Turn oven broiler on high heat
- Trim excess fat from pork chops, then cut a pocket in the side of one, each being careful to not cut through the chop
- Spray cooking oil in a large skillet, place on medium heat and add garlic, cook 30 seconds until fragrant.
- Add spinach, sun dried tomatoes, lemon zest and juice, and wine, then sprinkle with a pinch of salt.
- Cook until all the liquid has evaporated, 4 or 5 minutes.
- Remove from heat and stir in feta and cream cheese.
- Stuff each of the pork chops with 3 or 4 tbsp of the spinach.
- Lightly oil the pork chops and salt and pepper both sides.
- Place on baking sheet or cast iron pan that was been sprayed with cooking oil
- Place under broiler, 6 or 7 inches from the element, for 6 minutes
- Remove and turn chops over and broil second side for 3 minutes.
- Remove from the oven and tent with foil for 5 minutes
- Serve up your tasty spinach stuffed pork chops
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