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.
- 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
Preheat the oven to 375°F.
Using a sharp knife, cut a pocket in the thickest part of each pork chop, being careful not to cut all the way through.
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.
In another bowl, mix together the chopped spinach and sundried tomatoes. Stuff each pork chop with the spinach mixture.
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.
Transfer the skillet to the oven and bake for 15-20 minutes, or until the internal temperature of the pork chops reaches 145°F.
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.
Serve the pork chops with the caper sauce drizzled over the top. Enjoy!