Tomato spinach stuffed pork chops
Pork chops stuffed with tomatoes and spinach, a gluten-free and primal dish, takes about 45 minutes to make. It covers 40% of your daily vitamins and minerals and is best enjoyed for a hearty dinner.
Ingredients
olive oil
1 Tbs
garlic
2 cloves
oil packed sun dried tomatoes
6
spinach
200 g
frozen spinach
280 g
salt
0.5 tsps
black pepper
0.5 tsps
dried thyme
0.25 tsps
feta cheese
3 Tbs
cream cheese
56.75 g
pork chops
4
chicken broth
235 ml
lemon peel
0.5
lemon juice
2 Tbs
dijon style mustard
2 tsps
Method
- Warm the 1 tablespoon olive oil in a medium saute pan over medium heat and add the garlic and cook about 1 minute.
- Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, for 2 more minutes.
- Transfer the mixture to a medium bowl and add the feta and the cream cheese. Stir to combine and set aside.
- Thinly beat with a meat mallet each chop.
- Place of the spinach and sun-dried tomato mixture on the each chop, fold in half and secure with a wooden or metal toothpick. Season the outside of the pork with pepper.
- In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
- Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
- Add the pork and cook for 5 minutes per side until golden and cooked through.
- Transfer the pork to a side dish and tent with foil to keep warm.
- Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the bottom of the pan and cook for 8 minutes to reduce the broth by half.
- Before serving spoon some sauce over the pork.
- *Cook spinach in a microwave oven with 2 tablespoons water for 2 minutes on MAX (this way you preserve all the vitamins).
Nutrition:
Carbs
8 g
Fat
21 g
Protein
36 g
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