This is a favorite of mine and has become a staple at my dinner parties. Pork loin is delicious and can be quite healthy when prepared this way. This is my version of a recipe from Giada De Laurentiis. This recipe is healthy but doesn’t lack flavor, that’s for sure!
- 4 (4-ounce) center-cut pork chops
- Sun-dried tomatoes, chopped (about a 1/4 cup)
- Fresh spinach, chopped (about a cup)
- About 1/2- 3/4 cup goat cheese
- 1/4 cup Mascarpone cheese OR 1/4 cup reduced fat cream cheese (optional, if using use only 1/2 cup goat cheese)
- 2 garlic cloves
- Olive oil
- Salt and pepper for seasoning
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard (if I don’t have any on hand, I typically don’t worry about adding it)
- 3/4 cup chicken broth
- Add salt and pepper to taste to goat cheese (and Mascarpone OR cream cheese if you’ve chosen to incorporate this into your recipe). Set aside.
- Pour about a tablespoon of olive oil in a pan with the 2 garlic cloves (chopped) let cook for about a minute. Toss in sun-dried tomatoes and spinach. Add salt and pepper to taste and cook for about 2 minutes, then combine with the goat cheese mixture.
- Here’s the trickiest part (still pretty simple): Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach, sun-dried tomato and cheese mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
- In a small bowl combine chicken broth, lemon juice, and Dijon mustard.
- Add another tablespoon of olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes each side. Move the pork to a serving dish and cover with foil. Side-note: I can be a little paranoid about under cooking food, so I preheat the oven to 350 degrees just in case I want to pop in the pork for a few minutes after I cook it on the skillet. However, this is up to you and depends on how comfortable you are with you skills in the kitchen.
- Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
- I typically like to serve this with a simple vegetable side dish, Brussels sprouts being my favorite. However almost anything pairs well with this dish, you can also try pasta with a light sauce or just olive oil and garlic. You can also pair this with a salad which makes for the perfect quick and easy health conscious dinner.