Goat Cheese Stuffed Pork Chops
Pork chops are a tender and mild cut of pork that act as a blank canvas to any flavors you choose to add to them. For this recipe, we've decided to stuff them with healthy spinach, sun dried tomatoes and creamy goat cheese.
Place the spinach in a microwave safe steamer or bowl with a loosely fitter cover with 1 tablespoon of water. Cook high 1 minute or until wilted; drain water from spinach.
In a bowl combine softened goat cheese, wilted spinach and sun dried tomatoes. Set mixture aside.
Using a sharp knife, cut a slit in each pork chop deep enough to create a pocket.
Spoon spinach mixture into the pocket of each pork chop. Place breadcrumbs/almond meal on a plate and press the pork on both sides into the crumbs to coat.
Heat oil and butter in a large non-stick skillet over medium-high heat. Add pork chops to pan and cook pork about 4-5 minutes until brown, then turn over and cook completely until the internal temperature reaches 145°F.
Notes: Serve with sides as desired, for example, roasted potatoes and a side salad.
4 servings
1 chop
Ingredients
Directions
Place the spinach in a microwave safe steamer or bowl with a loosely fitter cover with 1 tablespoon of water. Cook high 1 minute or until wilted; drain water from spinach.
In a bowl combine softened goat cheese, wilted spinach and sun dried tomatoes. Set mixture aside.
Using a sharp knife, cut a slit in each pork chop deep enough to create a pocket.
Spoon spinach mixture into the pocket of each pork chop. Place breadcrumbs/almond meal on a plate and press the pork on both sides into the crumbs to coat.
Heat oil and butter in a large non-stick skillet over medium-high heat. Add pork chops to pan and cook pork about 4-5 minutes until brown, then turn over and cook completely until the internal temperature reaches 145°F.
Notes: Serve with sides as desired, for example, roasted potatoes and a side salad.
