SPINACH STUFFED PORK CHOPS
Golden browned pork chops stuffed with a creamy and savory spinach and cheese filling. Easy enough for every day, fancy enough for guests.
Provided by Amy D
Categories Main Dish
Time 20m
Number Of Ingredients 9
Steps:
- 1. Using a sharp knife, cut a pocket into the center of each pork chop. Do not cut completely through the chops. 2. Squeeze as much of the liquid from the thawed spinach as possible. In a mixing bowl, combine the drained spinach, cream cheese, Asiago cheese, sun dried tomatoes, and garlic. 3. Stuff each pork chop evenly with the spinach and cheese filling. Generously season the outside of each pork chop with salt and pepper. 4. Heat 2 Tablespoons of olive oil in a large skillet over medium high heat. Add the pork chops and cook for 4-5 minutes on each side until the pork chops are golden browned and have reached an internal temperature of 145 F when checked with a meat thermometer.
SPINACH STUFFED PORK CHOPS
Creamed Spinach Stuffed Pork Chops with sun dried tomatoes will have your mouthwatering before they hit the dinner table! A different way to cook boneless pork chops stuffed with a delicious spinach dip made with cream cheese, garlic, mozzarella cheese, parmesan cheese and herbs.
Provided by Karina
Categories Dinner
Number Of Ingredients 12
Steps:
- Preheat oven to 400 °F (200°C).
- Season both sides of each pork chop with the onion powder, paprika, salt and pepper. Slice a pocket into each chop about 3/4 quarter of the way through, being careful not to cut all the way.
- To make the dip: squeeze and discard excess liquid out of the spinach. In a medium-sized bowl, combine the spinach, cream cheese, sun dried tomatoes, mozzarella, parmesan, herbs and garlic; mix well to combine.
- Fill pork 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon; seal with toothpicks.
- Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear chops in batches until golden on both sides (about 3 minutes per side) until golden.
- Transfer chops to HOT oven and bake for 10-12 minutes, or until no longer pink in the centre. (Internal temperature of 150°F or 65°C with an instant-read thermometer inserted into the thickest part of a pork chop.)
- Let pork chops rest for 5 minutes. Garnish with parsley and serve.
Nutrition Facts : Calories 338 kcal, Carbohydrate 9 g, Protein 44 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 111 mg, Sodium 502 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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 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 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 sun-dried 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.
SPINACH STUFFED PORK CHOPS WITH BALSAMIC TOMATO CHUTNEY
Steps:
- 1. Preheat oven to 425 degrees 2. Stuffing: Heat olive oil in sauté pan until shimmery. Put pack of spinach in pan, sauté until half wilted. Add garlic and sprinkle salt & pepper. Cook until completely wilted, take off heat. 3. Pork chops: Rinse chops and pat dry with paper towels. Cut a 1-inch slice into the side of the pork chop away from the bone and create a pocket to stuff (careful not to slice through). Heat a skillet and add olive oil. 4. Stuff the chops with the spinach (be careful because the spinach will still be hot, but it should be) and cheese if you are using it. Don't over-stuff. Brown the chops on both sides (2-3 min in each side). Transfer the chops to a baking pan to finish in the oven (about 20-25 minutes or until the meat is pulling away from the bone). 5. Tomato chutney: In the same pan that you browned the chops, add a tad more oil and sauté the tomatoes and onion. Season with salt and pepper. Add 2 tablespoons of balsamic vinegar and cook until it is all bubbling and thick. 6. Take the chops out of the oven and let it rest for 10 minutes. Divide the chutney atop each chop and serve!
SPINACH-STUFFED PORK TENDERLOIN
Here's my favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling. Just follow the directions and refer to the how-to-photos.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 248 calories, Fat 12g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 588mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.
LEEANNE'S SPINACH STUFFED PORK CHOPS
Make and share this Leeanne's Spinach Stuffed Pork Chops recipe from Food.com.
Provided by BeachGirl
Categories Spinach
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Spray pan with non-stick cooking spray and saute garlic and onions.
- FILLING: Squeeze spinach to remove as much moisture as possible.
- In a small bowl, combine the spinach, cheese, mayonnaise, onion, garlic, seasoned salt and Italian seasonings.
- Trim chops of visible fat.
- Cut a slit about 3/4 of the way horizontally through the pork chops to form a pocket.
- Fill each chop with 1/4 of the filling.
- Press down on all sides of chops to enclose filling, although some may still show.
- BAKING WITH SAUCE: Place stuffed pork chops in bottom of baking dish.
- Place mushrooms in pan around the pork chops.
- Mix the liquid sauce ingredients together and pour over the chops and mushrooms.
- Cover and bake 20 minutes.
- Reduce heat to 375 degrees.
- Uncover and bake an additional 20 minutes or until piping hot.
SAUTEED PORK CHOPS WITH GARLIC SPINACH
My family enjoys cooking easy and delicious meals. This pork chop recipe is also inexpensive, which makes cooking easier for everyone. Keep an eye on the spinach-it cooks fast! -Joe Valerio, Whitinsville, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Saute until a thermometer reads 145°, about 5 minutes per side. Remove to a serving platter; squeeze juice from lemon over chops. Tent with foil; let stand at least 5 minutes before serving., For garlic spinach, heat oil over medium-high heat in same skillet. Add garlic; cook until it just begins to brown, about 45 seconds. Add spinach; cook and stir just until wilted, 2-3 minutes. Sprinkle with salt and pepper. Remove from heat; add lemon juice. Transfer to serving platter. Remove foil from pork; serve spinach with chops.
Nutrition Facts : Calories 310 calories, Fat 17g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 607mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH
Recipe courtesy Giada De Laurentiis This is a fantastically unique stuffed pork chop recipe. Presents beautifully and a wonderful dish to serve guests. Paired with Steamed, butter and parsley new potatoes and roasted green beans, your company will think you are an accomplished chef!
Provided by Meekocu2
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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 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 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 sun-dried 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 thechicken 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.
Nutrition Facts : Calories 509.7, Fat 31.2, SaturatedFat 8.9, Cholesterol 102.6, Sodium 2281.8, Carbohydrate 15.5, Fiber 7.1, Sugar 4.5, Protein 44.4
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- Preheat oven to 350 degrees. In a small bowl mix together cream cheese, mozzarella cheese, 1 tsp of Italian seasoning, salt and pepper. Set aside.
- In another small bowl mix together remaining 1 tsp of Italian seasoning, Dijon, balsamic and honey, set aside. Place panko in a shallow bowl and set aside.
- Heat 1 tbsp of olive oil over medium heat in oven proof skillet or cast iron pan. Add garlic and spinach, and cook until spinach is wilted, about 3-4 minutes. Add spinach to cream cheese mixture and stir to combine.
- Cut a slit in the side of each pork chop to create a “pocket” for stuffing. You want to cut deep enough to fill, but don’t go all the way through. Fill each pork chop with about ¼ cup of the spinach mixture. Secure with about 2-3 toothpicks so the stuffing doesn’t fall out.
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