Greek-Inspired Pork Chops recipe
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Ingredients
- 2 tablespoons olive oil, divided 2 cloves garlic, minced 1 (10 ounce) package frozen chopped spinach, thawed and drained 6 each oil-packed sun-dried tomatoes, drained and diced ½ teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon dried thyme ¼ cup softened cream cheese 3 tablespoons crumbled feta cheese 4 each boneless pork chops 4 wooden or metal toothpicks 1 pinch ground black pepper to taste 1 cup chicken broth 2 tablespoons lemon juice ½ lemon, zested 2 teaspoons Dijon mustard
Nutrition Info
- 350.2 caloriescarbohydrate: 9.9 gcholesterol: 82.7 mgfat: 22.3 gfiber: 3.5 gprotein: 29.3 gsaturatedFat: 7.9 gservingSize: -sodium: 881.2 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Greek-Inspired Pork Chops
Directions
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Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add garlic and cook for 1 minute. Add spinach, sun-dried tomatoes, salt, 1/2 teaspoon black pepper, and thyme. Cook until combined, about 2 minutes. Transfer mixture to a medium bowl and add cream cheese and feta cheese. Stir to combine and set aside.
Pound each pork chop with the smooth side of a meat mallet until thin. Place 1/4 of the spinach mixture on each chop, fold in half, and secure with a toothpick. Season the outside of each chop with black pepper.
Combine chicken broth, lemon juice, zest, and Dijon mustard in a small bowl.
Heat remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. Add the pork and cook until golden and no longer pink in the centers, about 5 minutes per side. Transfer to a side dish and tent with foil to keep warm.
Add the chicken broth mixture to the skillet. Scrape up the bottom of the pan and cook over medium-high heat until reduced by half, about 8 minutes. Spoon some sauce over the pork before serving.