Wednesday, January 16, 2013

Pork Chops Stuffed with Sundried Tomatoes and Spinach

It's time for another "What's Cooking?" challenge. This week: Spinach!
Patchwork Times What's Cooking

I love spinach! I could eat it every day. Instead of having lettuce on a sandwich at my favorite sandwich shop, I have spinach.

We decided to find a new recipe to try for the challenge. This one is from Giada at Food Network. Can you tell that we enjoy watching Food Network?

Pork Chops Stuffed with Sundried Tomatoes and Spinach

  • 1 tablespoon olive oil, plus 1 tablespoon
  • 2 cloves garlic, minced
  • 6 sundried tomatoes, diced
  • 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/4 teaspoon dried thyme
  • 1/4 cup (2 ounces) goat cheese
  • 1/3 cup reduced-fat cream cheese
  • 4 (4-ounce) center-cut pork chops
  • 1 1/2 cups chicken broth
  • 1/2 lemon, zested
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard

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 sundried 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 sundried 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.

We served it with Quinoa Sundried Tomato Florentine and Jicama-Carrot Slaw (more on that later) with Mayan cocoa milkshakes for dessert.

This recipe was way more complicated than the recipes we usually make. It wasn't difficult, just more steps in the process. It was very good. The only issue was that the sauce had a little too much lemon juice. We'll adjust for that when we make it again. I think we will make it again. With two side dishes and dessert, it was a big dinner. I'm stuffed. Good thing I went for a long run this morning.

Update from last week: If you remember, I was disappointed that we couldn't make Jicama-Carrot Slaw because we couldn't find jicama. Well, we found it!

We changed the recipe a little; here's what we did: Combine 3 tablespoons each lime juice and finely chopped dates and 2 tablespoons extra virgin olive oil in a large bowl; let stand 10 minutes. Shred 1 medium carrot and 1 pound peeled jicama and add to the date mixture, season with salt and toss to coat.

See "What's Cooking?" on other blogs and join us for next week's challenge at Patchwork Times.


  1. Oh yummy! I'm for sure making this. We love jicama and carrots so I'll have to make that too.

  2. Sometimes I make beef roll-ups, using about the same ingredients! It does look like a lot of work at first, but once you make it a few times it all pulls together faster. Looks yummy. Cheers! Evelyn