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Yummly User: "Very nice! Served it with garlic mashed potatoes…" Read More
8Ingredients
50Minutes
90Calories
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Description
Adjust the stuffing to suit your tastes and what you have on hand—try different cheeses, like Asiago, pecorino, or Fontina, or different herbs, like basil, rosemary, or marjoram. It’s also nice to add lemon zest. Recipe courtesy of Christine Young, From Dates to Diapers
Ingredients
US|METRIC
4 SERVINGS
- 24 oz. New York pork chops (top loin, about 1 1/4-inch thick)
- 8 oz. frozen chopped spinach (thawed)
- 1/2 cup Parmesan cheese (shredded)
- 1/4 cup sun-dried tomatoes (oil-packed, julienned, drained and chopped)
- 1 Tbsp. fresh oregano (chopped)
- 6 cloves garlic (minced)
- salt
- black pepper
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Directions
- Squeeze the liquid out of the spinach. In a medium bowl, combine spinach, cheese, tomatoes, oregano, garlic, and salt and pepper to taste. Cut a pocket into the side of each chop, making the opening as small as possible but the pocket as deep as possible. Spoon spinach mixture into chops, distributing it evenly within the pockets and securing the opening with a toothpick if necessary.
- Prepare a grill to medium and lightly oil the grate. Season pork with salt and pepper and grill pork until internal temperature of the pork reaches 145 degrees F, 6 to 8 minutes per side. Remove chops from grill and let rest 3 minutes before serving.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium510mg21% |
| Potassium390mg11% |
| Protein8g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A140% |
| Vitamin C10% |
| Calcium25% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Yummly User 5 years ago
Very nice! Served it with garlic mashed potatoes and a green salad. Wouldn’t change a thing.