Print
Spinach Stuffed Pork Chop with Lemon Caper Sauce on a Plate

Spinach Stuffed Pork Chops with Lemon Dijon Caper Sauce


  • Author: Heather Cooan
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 4 1x
  • Diet: Gluten Free

Description

This spinach stuffed pork chop recipe with lemon dijon caper sauce is so fancy and so easy. Impress your dinner guests with this healthy recipe!


Scale

Ingredients

  • 1 tablespoon of coconut oil
  • 1 tablespoon of capers
  • 2 cloves garlic, minced
  • 6 sun-dried tomatoes, diced
  • 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/4 teaspoon dried thyme
  • 3 raw bacon slices
  • 4 (4-ounce) center-cut pork chops
  • 1 1/2 cups chicken broth
  • 1/2 lemon, zested
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard

Instructions

  • Crisp bacon slices in a medium saute pan and let cool on a paper towel. Save the bacon grease and reduce to medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes.
  • Transfer the mixture to a medium bowl. Crumble cooked bacon slices into the bowl. Stir to combine and set aside.
  • 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 and sun-dried tomato mixture and close the pork around the stuffing (may need to secure with a toothpick). Season the outside of the pork with salt and pepper.
  • In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
  • Warm 1 tablespoon coconut oil in the same skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side depending on thickness.
  • Transfer the pork to a side dish and tent with foil to keep warm.
  • 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.
  • Add in capers at the last minute and spoon sauce over the pork before serving.

Notes

This filling would actually make a really good side dish, I’ll have to keep that in mind the next time I need to spruce up my spinach!

  • Category: Mains
  • Method: Sauteed
  • Cuisine: French

Keywords: spinach stuffed pork chops