Pork Chops Stuffed With Spinach and Sun-Dried Tomatoes



  • 16 ounces boneless center cut pork chops (or tenderloins)
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • 6 sun dried tomatoes (diced)
  • 10 ounces frozen spinach (thawed and excess water squeezed out)
  • 1/2 teaspoon salt (plus more for seasoning)
  • 1/2 teaspoon black pepper (plus more for seasoning)
  • 1/4 teaspoon dried thyme
  • 1/4 cup goat cheese
  • 1 cup reduced fat cream cheese
  • 1 1/2 cups chicken broth
  • 1/2 lemon (zested)
  • 2 tablespoons lemon juice
  • 2 teaspoons dijon mustard
  • Remove All from Shopping List


    1. Warm the 1 tablespoon olive oil in a medium 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 cream cheese. Stir to combine and set aside.
    2. Use a sharp knife to cut a pocket into the thickest portion of the pork chop on its side. 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. (Note: Don't over-stuff! Once the cheese starts to melt, you'll have a mess in the pan)
    3. In a small bowl combine the chicken broth, lemon zest, lemon juice and mustard.
    4. Warm the remaining 1 tablespoon of olive oil in a large pan over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side for desired wellness. Transfer pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the pan 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. (Note: You can add cornstarch to the sauce to thicken it slightly if desired)
    5. To serve, spoon sauce over pork, with jasmine (or white) rice and a vegetable.
    Discover more recipes from Foodista
    Did you make this?

    NutritionView More

    Sodium36% DV860mg
    Fat48% DV31g
    Protein78% DV40g
    Carbs5% DV14g
    Fiber16% DV4g
    Calories480Calories from Fat280
    Total Fat31g48%
    Saturated Fat12g60%
    Trans Fat
    Calories from Fat280
    Total Carbohydrate14g5%
    Dietary Fiber4g16%
    Vitamin A180%
    Vitamin C35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.