Greek-Inspired Pork Chops recipe

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Ingredients

2 tablespoons olive oil, divided
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 each oil-packed sun-dried tomatoes, drained and diced
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried thyme
¼ cup softened cream cheese
3 tablespoons crumbled feta cheese
4 each boneless pork chops
4 wooden or metal toothpicks
1 pinch ground black pepper to taste
1 cup chicken broth
2 tablespoons lemon juice
½ lemon, zested
2 teaspoons Dijon mustard

Nutrition Info

350.2 calories
carbohydrate: 9.9 g
cholesterol: 82.7 mg
fat: 22.3 g
fiber: 3.5 g
protein: 29.3 g
saturatedFat: 7.9 g
servingSize: -
sodium: 881.2 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add garlic and cook for 1 minute. Add spinach, sun-dried tomatoes, salt, 1/2 teaspoon black pepper, and thyme. Cook until combined, about 2 minutes. Transfer mixture to a medium bowl and add cream cheese and feta cheese. Stir to combine and set aside.

  2. Pound each pork chop with the smooth side of a meat mallet until thin. Place 1/4 of the spinach mixture on each chop, fold in half, and secure with a toothpick. Season the outside of each chop with black pepper.

  3. Combine chicken broth, lemon juice, zest, and Dijon mustard in a small bowl.

  4. Heat remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. Add the pork and cook until golden and no longer pink in the centers, about 5 minutes per side. Transfer to a side dish and tent with foil to keep warm.

  5. Add the chicken broth mixture to the skillet. Scrape up the bottom of the pan and cook over medium-high heat until reduced by half, about 8 minutes. Spoon some sauce over the pork before serving.

Recipe Yield

4 servings

Recipe Note

These Greek-inspired pork chops are a complete, mouth-watering meal.

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