Filed under: Food and Recipes, Main Dishes | Tags: baked risotto, giada de laurentiis, goat cheese, pork chops, stuffed pork chops
I have long been a fan of watching Giada De Laurentiis on The Food Network. She makes recipes look elegant, easy to make, and it doesn’t hurt that I have a weakness for Italian food. And goat cheese. And spinach. And sun dried tomatoes. That makes this recipe a winner.
I originally had this recipe at my husband’s sister’s house. She made them and I immediately fell in love. I’ve lightened them up slightly for the sake of Weight Watchers, using fat free cream cheese. I keep all the ingrendients on hand to make these in a snap; it’s great served alongside of some baked risotto. Perfect for a cozy weekend night meal.
Hope you enjoy!
Spinach and Goat Cheese Stuffed Pork Chops
Recipe slightly adapted from Giada De Laurentiis
6 WW Points Plus per serving
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup (2 ounces) goat cheese, at room temperature
1/3 cup fat-free cream cheese, at room temperature
4 (4-ounce) boneless center-cut pork chops
1 1/2 cups fat-free chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard
non-stick cooking spray
1. Season your pork chops with salt and pepper. Allow them to sit on the counter, covered in plastic wrap, for about an hour. By doing this step ahead of time, you’ll season your pork chops all the way through and tenderize them. The salt essentially dry-brines them. Set out your cheese now to come to room temperature.
2. Make your filling: In a non-stick skillet sprayed with non-stick cooking spray, over medium high heat, saute onions until translucent. Add garlic, sauteing until fragrant, about a minute. Add spinach and sun-dried tomatoes and saute until heated through. Transfer the mixture in the skillet to a heat-proof bowl. Add both goat cheese and cream cheese and thyme, mixing with a fork until well blended.
3. Prep pork chops: With a small paring knife, make a small slit in the side of each pork chop, creating a pocket for filling. Do not slice all the way through the pork chop, just make a small incision half-way into the middle of the chop. Do this with all 4 pork chops. Divide the filling into four parts. Stuff chops, being careful not to over fill and tear the pork chop. If you have filling leftover, that’s ok.
4. Grab your largest non-stick skillet, set it over medium-high heat, and spray it with non-stick spray. Once heated, lay your pork chops in. Cook until golden brown on both sides and cooked through, around 4 minutes per side. When chops are done, remove to a plate on the side while you make your sauce.
5. To make sauce: You can mix this up while the pork chops are cooking. Add your chicken broth, lemon juice, zest, and dijon mustard in a bowl and whisk to combine. Once pork chops have been removed to a plate, pour sauce into your skillet, scraping the brown bits up off the bottom of the pan with your utensil. Decrease the heat to around medium, and allow the sauce to bubble away, get thick, until it’s reduced down by half. This will take a few minutes. Toss a salad to serve alongside while you wait.
6. To finish: add the pork chops back into the skillet, baste with the sauce, and remove from the heat and serve. Serve with your salad and baked risotto!
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