Spinach Stuffed Pork Chops With Lemon Dijon Caper Sauce
Juicy pork chops filled with savory spinach and topped with a tangy lemon Dijon caper sauce create a mouthwatering and elegant dinner.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1/2 tbsp. Olive oil
- 1 tbsp. Capers
- 3 tsp. Garlic Powder
- 6 Sun-dried tomatoes diced
- 8 oz. Frozen Spinach
- To Taste Salt and Black Paper
- ½ tsp. Freshly Ground Black Pepper
- ¼ tsp. Dried Thyme
- 2- 4.oz Pork Chops
- 1½ cups Chicken Broth
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Using a sharp knife, cut a pocket in the thickest part of each pork chop, being careful not to cut all the way through.
Step 3
In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, and dried thyme. Rub the mixture all over the pork chops.
Step 4
In another bowl, mix together the chopped spinach and sundried tomatoes. Stuff each pork chop with the spinach mixture.
Step 5
Heat a large oven-safe skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes per side, or until browned.
Step 6
Transfer the skillet to the oven and bake for 15-20 minutes, or until the internal temperature of the pork chops reaches 145°F.
Step 7
While the pork chops are baking, prepare the sauce. In a small saucepan, combine the Dijon mustard, capers, lemon juice, and chicken broth. Bring the mixture to cook for 1-2 minutes, or until slightly thickened.
Step 8
Serve the pork chops with the caper sauce drizzled over the top. Enjoy!
