Friday, May 13, 2005

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach (Adapted from Giada De Laurentiis)

2 tablespoon olive oil, divided
2 garlic cloves, minced
6 sun-dried tomatoes, diced
10 ounces frozen spinach, thawed and squeezed dry
1/2 teaspoon salt, plus additional
1/2 teaspoon freshly ground black pepper, plus additional
1/4 teaspoon dried thyme
2 ounces goat cheese
1/3 cup cream cheese
4 center-cut pork chops (about 4 to 6 ounces each)
1 1/2 cups chicken broth
1 1/2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard

In a large skillet, heat oil over medium. Add garlic - cook until fragrant, about 1 minute. Stir in sun-dried tomatoes, spinach, salt, pepper and thyme. Cook, stirring often, for 2 minutes. Scoop the mixture into a medium bowl and add goat cheese and cream cheese. Stir to combine, divide into 4 equal portions and set aside.

With a sharp knife, cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1 portion of the spinach mixture. Season the outside of the pork with additional salt and pepper.

In a small bowl, whisk together broth, zest, lemon juice, and mustard.

Wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Add pork - cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a plate and cover loosely to keep warm. Pour the broth mixture into the skillet and bring to a simmer, scraping up any of the brown bits from the bottom of the pan. Continue to cook until the broth reduces by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

Makes 4 servings.

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