45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 4 persons
Weight Per Serving: 361g
Price Per Serving: 3.41$
374kcal
Nutrition
Calories: 374kcal
Protein: 38.52%
Fat: 52.13%
Carbs: 9.35%
Ingredients
- 1 Tbsolive oil
- 2 clovesgarlicminced
- 6 sun-dried tomatoesdiced in oil
- 200 gpkt spinachfresh cleaned
- 280 gspinachfrozen thawed
- 0.5 tspsalt
- 0.5 tsppepperblack
- 0.3 tspthymedried
- 3 Tbsfeta cheesecrumbled
- 0.3 cupcream cheese
- 4 pork chopsboneless
- 1 cupchicken broth
- 0.5 lemon zest
- 2 Tbsjuice of lemon
- 2 tspdijon mustard
Equipment
- bowl
- frying pan
- oven
- toothpicks
- aluminum foil
- microwave
- meat tenderizer
Directions
- 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 Facts
Properties
Flavonoids
Taste
Nutrients percent of daily need