Pork chops stuffed with spinach, goat’s cheese and sun-dried tomatoes

Pork chops stuffed with spinach, goat’s cheese and sun-dried tomatoes
  • Serves icon Serves 2
  • Time icon Hands-on time 25 min, oven time 15-20 min

These breaded pork chops are filled with a Mediterranean-style mix of spinach, sun-dried tomatoes and goat’s cheese. Ready in under an hour, it’s great for a weeknight.

Prefer chicken? These lemony breaded chicken breasts are ideal.

Nutrition: per serving

Calories
610kcals
Fat
36.4g (9g saturated)
Protein
46.5g
Carbohydrates
23.6g (2.4g sugars)
Fibre
0.9g
Salt
1.6g
Calories
610kcals
Fat
36.4g (9g saturated)
Protein
46.5g
Carbohydrates
23.6g (2.4g sugars)
Fibre
0.9g
Salt
1.6g

Ingredients

  • Olive oil
  • 1 very finely chopped shallot
  • 1 crushed garlic clove
  • 40g spinach, blanched in boiling water and excess liquid squeezed out
  • 30g roughly chopped sun-dried tomatoes
  • Finely grated zest of 1 lemon
  • 50g soft goat’s cheese
  • 2 British free-range bone-in pork chops
  • 1 lightly beaten large free-range egg
  • 60g dried breadcrumbs
  • Vegetable oil
  • Baby leaf salad and lemon wedges, to serve

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Heat a glug of olive oil in a small frying pan over a medium heat and fry the chopped shallot for 5-6 minutes until soft. Add garlic and fry for another minute, then remove to a small mixing bowl. Add the blanched spinach, chopped sun-dried tomatoes, lemon zest and goat’s cheese with a pinch of salt and pepper, then mix well to combine.
  2. Remove the outer fat from the pork chops, then cut a slit along the side of each chop to form a pocket. Stuff the pockets carefully with the goat’s cheese mixture. Put the beaten egg on a lipped plate and breadcrumbs on another. Coat the pork chops in the egg, then the breadcrumbs.
  3. Heat a glug of vegetable oil in a medium frying pan over a medium heat, then fry the pork chops for 3 minutes on each side until golden. Put the chops on a small baking tray and roast in the oven for 15-20 minutes until piping hot and cooked through. Serve with a baby leaf salad and lemon wedges to squeeze over.

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