Recipe: Stuffed Pork Chops

Try this lighter pork chop recipe. Pork loin makes it leaner than traditional pork chops, and stuffing these chops with vegetables offers a burst of flavor in every bite.

Ingredients

4 boneless center cut pork loin chops, approximately 3-4 ounces each
1 package fresh baby spinach leaves
½ yellow onion, chopped
1 tablespoon garlic minced
½ cup sun dried tomatoes, roughly chopped
1 tablespoon dried tarragon
¼ cup Dijon style mustard
2 oz goat cheese
Non-stick spray

Directions

1. In a large non-stick skillet, spray pan. On high heat, wilt baby spinach, onion and garlic.
2. In a separate bowl, combine goat cheese and sun dried tomatoes. Once spinach mixture has cooled, combine.
3. In a second bowl, combine tarragon and mustard.
4. Take pork chops and make a side pocket in the side of the chop large enough to place filling.
5. Fill chops evenly distributing filling among all 4 chops
6. Coat chops with tarragon mustard mixture once stuffed and place in a coated 9×13 baking dish
7. Bake in preheated 325 degree oven for 30-35 minutes or until internal temperature reaches 160 degrees.

Nutrition information

Makes 4 servings.

Each serving contains:

Calories 240
Total fat 7g
Saturated fat 3.5g
Trans fat 0g
Cholesterol 70mg
Sodium 590mg
Total Carbohydrate 17g
Fiber 5g
Sugars 3g
Protein 26g

Recipe courtesy of Digestive Disease Health Team Dietitians