Pork Chops Stuffed with Spinach and Sun-Dried Tomatoes

Pork Chops Stuffed with Spinach and Sun-Dried Tomatoes

I'll admit when I made this I did not have any pork chops, or even a pork tenderloin...I only had pork cutlets, and they were actually perfect, I just rolled them up and baked them...no matter which of the three you use, just stuff and bake!

For the stuffing...

In a large skillet heat a few tablespoons of olive oil...add three cloves of minced garlic and cook for a minute over medium heat. Add the following...

8 sun-dried tomatoes, diced

1 (10 ounce) bag of frozen spinach, thawed, and squeezed dry

salt and pepper

1/4 teaspoon of dried thyme...cook until combined.

Remove from the heat and stir in the following and stir until melted...

3 ounces of goat cheese

4 ounces of cream cheese

If using two pork tenderloins...split down the middle, but not all the way through, and stuff...place in a 9x13 pan with the stuffing side up. Drizzle with a little olive oil, and bake at 400 degrees for 45 minutes.

If using pork chops...make a pocket in the thick side, and stuff with the stuffing. Drizzle with a little olive oil, and bake at 400 degrees for 30 minutes.

If using pork cutlets...spread the stuffing down the middle, and roll up. Drizzle with a little olive oil, and bake at 400 degrees for 25 minutes.

To make a quick pan sauce to pour over it...simmer together 1 cup of chicken broth, 1/2 of lemon zested, 2 tablespoons of fresh lemon juice, and 2 tablespoons of dijon mustard.