Home
Recipes
Dinner ideas for two
Pork chops stuffed with spinach, goat’s cheese and sun-dried tomatoes

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

Name: Pork chops stuffed with spinach, goat’s cheese and sun-dried tomatoes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 2
Cuisine: Mediterranean recipes

Easy
May 2017

Easy
May 2017

Serves 2
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

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

Rate

Save

Save recipe

Save

Save recipe Print

Rate

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

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

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.
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.
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.

Method

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.
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.
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.