Spinach Stuffed Pork Chops

Ingredients

• 4 pork chop , boneless
• 3 tablespoons olive oil
• 1 clove garlic , minced
• 1 teaspoon Dijon mustard
• 0.5 teaspoons salt
• 0.13 teaspoons black pepper
• 1 teaspoon olive oil
• 1 shallot or small onion , minced
• 1 clove garlic , minced
• 0.25 cups sundried tomatoes , minced
• 1 cup frozen spinach , thawed, excess water squeezed out
• 0.25 cups cream cheese or mascarpone cheese
• 0.25 cups parmesan cheese , freshly grated
• 0.5 teaspoons salt
• 0.13 teaspoons black pepper

Instructions

1. 1

   In a large bowl, add the olive oil, garlic, Dijon mustard, salt, and pepper, and whisk until well combined. Add the pork chops to the bowl and allow to marinate for at least 5 minutes or up to 24 hours in the fridge. Once the pork chops have marinated and you’re ready to cook, remove them from the fridge.

2. 2

   In a cast-iron skillet or pan on medium heat, warm one teaspoon of olive oil, add the onion and cook for 3-4 minutes until tender. Add the garlic and cook for an additional minute until tender and fragrant. Once cooked, remove the pan from the heat and set aside.

3. 3

   In a separate medium bowl, add the thawed spinach (ensure all excess water is removed), cooked onion and garlic, sun-dried tomatoes, cream cheese, parmesan cheese, salt, and black pepper, and stir until well combined. Set aside.

4. 4

   Place the pork chops on a cutting board. Using a small, sharp knife, cut a lengthwise slit into each pork chop, about 3/4 of the way through the width. You’re trying to cut a pocket into the pork chop without cutting it completely in half.

5. 5

   Using a spoon, fill each pork chop pocket with 1/4 of the creamy spinach mixture.

6. 6

   In the same cast-iron skillet or pan, warm a drizzle of olive oil, then place the stuffed pork chops into the pan, and sear them for 3-5 minutes per side until golden brown and cooked through to an internal temperature of 135°F to 145°F, depending on preference, when tested with a meat thermometer.

7. 7

   Once cooked, remove the stuffed pork chops from the pan and let them rest for 5 minutes before serving. This allows the pork juices to redistribute in the pork chop to ensure they don’t pool out when cut.

8. 8

   The stuffed pork chops can be served immediately or cooled and stored in the fridge for up to 5 days or in the freezer for up to 3 months.