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Recipe: Stuffed Pork Chops

Along with all the veggies, lean pork loin helps make this dish delicious

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.


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


  1. In a large non-stick skillet, spray pan. On high heat, wilt baby spinach, onion and garlic.
  2. In 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 9X13 baking dish.
  7. Bake in preheated 325 F oven for 30 to 35 minutes or until internal temperature reaches 160 F.

Ingredient health benefits


Nutrition information (per serving)

Servings = 4

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

Recipe courtesy of Digestive Disease Health Team Dietitians.


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