Goat Cheese Stuffed Pork Chops
Boneless pork chops stuffed with a mixture of spinach and goat cheese.
Servings: 4 chops
Ingredients
- 1 T butter
- 1 T olive oil
- 4 boneless pork chops
- 4 C spinach
- 4 oz goat cheese room temperature/softened
- ⅓ C julienne style sun dried tomatoes drained, packed in oil
- ½ C seasoned breadcrumbs
Instructions
- Place the spinach in a microwave safe steamer or bowl with loosely fitted cover with 1 T water. Cook high 1 minute or until wilted. Drain water from spinach.
- In a bowl combine softened goat cheese, wilted spinach and sun dried tomatoes. Set mixture aside.
- Using a sharp knife, cut a slit in each pork chop, being careful not to cut through to other side but making it deep enough to create a pocket.
- Spoon spinach mixture into the pocket of each pork chop.
- Place breadcrumbs on a plate and press the pork on both sides into the crumbs to coat.
- Heat oil and butter in a large non stick skillet over medium/high heat. Once butter is melted, add pork chops to pan.
- Cook pork about 4-5 minutes until nicely browned then turn over. Brown other side and cook until no longer pink in the middle. *See Notes*
- Serve with potatoes, rice or pasta.
Notes
Cook time will vary based on the thickness of the pork chops. The safest way to know if pork is cooked, is by checking temperature with a quick-read food thermometer.
Spinach can also be wilted in skillet if microwave is not preferred.