Well, I am back from Colorado and it was a great trip.  I told Jen last night I was ready to get back to cooking, though I did grill while away, but it was purely a guy’s menu-meat and beans. I know Jen is happy she didn’t have to eat our cooking! Tonight, I changed the everyday pork chops into a dinner packed with flavor. The recipe calls for a stuffing that double the amount needed for this meal, and the reason for that is so I can take this same stuffing and use it on chicken later in the week for those that don’t like pork.

Let’s cook!

Pork Chops Stuffed with Spinach and Sun-Dried Tomatoes

2 tablespoons olive oil

2 cloves garlic, minced

1 handful sun-dried tomatoes, diced

10-oz bag of frozen spinach, thawed

1/4 teaspoon dried thyme

1/4 cup goat cheese

1/3 cup reduced-fat cream cheese

4 – 1inch thick pork chops (I need to have lunch tomorrow)

1 1/2 cup chicken broth

1/2 lemon, zested

2 tablespoons lemon juice

1 tablespoon Dijon mustard

salt and pepper to taste

Warm 1 tablespoon olive oil in a saute pan over medium heat. Add the garlic and cook until you start to smell it which took about 2 minutes for me.

Add the sun-dried tomatoes, spinach, thyme, salt and pepper. Cook for about 2-3 minutes.

In a medium bowl, add goat cheese and the cream cheese.

Transfer the spinach mixture into the bowl of goat cheese and cream cheese.

Stir to combine and let rest while you finish the meal.

Take a sharp filet knife and cut a pocket into each pork chop.

Stuff each pork chop with the spinach and sun-dried tomato mixture.

Close the pork around the stuffing as much as possible.

Season the outside of the pork with salt and pepper.

Heat one tablespoon of olive oil in a large skillet. When the pan is hot add the pork chops.

Cook until golden, about 6 minutes per side.

Transfer the pork to a side dish and tent with foil to keep warm.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Add the chicken broth mixture to the skillet you cooked the pork chops in over medium heat.

Scrape up the brown bits (aka tons of flavor) from the bottom of the pan and let the chicken broth simmer. Reduce the broth by half to make a light sauce which takes about a total of 5-8 minutes.

For this dinner I served the pork chops with rice which the sauce over the rice and pork were delicious!

Here is a picture of the plating:

Here is a picture of Jen’s AWESOME salad which I will talk her into posting for you all!

Here is a close-up of the main dish:

So now you have a stuffed pork chop recipe which is simple and takes a total of 35 minutes! For tomorrow’s dinner I am going to let you the readers decide on what I should cook. Email me at thecookinghusband@gmail.com and the dinner I chose to cook will get a special surprise!

Happy Cooking!