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.

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!

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