As you know, the hubby and I are very fond of chicken and turkey and rarely venture into the red meat/pork territory. When we do decide to “indulge”, I want it to be creative and full of bold flavors!
Shake and bake pork chops can last only for so long
I found a variation of this recipe yesterday while scrolling through magazines trying to find a dinner involving pork. The goat cheese made the pork taste so luscious and tender, we couldn’t stop eating.
- 1 – 2 tbsp butter
- 1 tbsp olive oil
- 4 thick cut pork chops, boneless
- 3 – 4 cloves garlic
- 4 oz goat cheese, softened
- 4 cups baby spinach
- 7 – 8 sun dried tomatoes (I purchased the julienned tomatoes, but halves are good too)
- couple tablespoons of breadcrumbs (I used Panko breadcrumbs – Italian seasoned)
- salt and pepper to taste
- Heat olive oil in pan. Add spinach and cook down for about 2 – 3 minutes and add garlic. When fragrant and spinach is wilted, add to another bowl and set aside
- While the spinach is cooling just a little bit, cut the pork chops so that you create a “pocket” – do not cut through the other side!
- In the bowl with the spinach and garlic, add the softened goat cheese, sun dried tomatoes, salt and pepper and mix thoroughly
- When mixed, begin to stuff the pork chops and then layer each side with the breadcrumbs so you have a little bit of a crust on the outside
- Heat butter in the pan and cook each side of the pork chop until crispy and brown – depending on how thick the chops are, you might have to keep flipping them and checking them for done-ness.
- Serve with pasta or rice – or if trying to keep it low carb, salad