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
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
- In a large non-stick skillet, spray pan. On high heat, wilt baby spinach, onion and garlic.
- In a separate bowl, combine goat cheese and sun dried tomatoes. Once spinach mixture has cooled, combine.
- In a second bowl, combine tarragon and mustard.
- Take pork chops and make a side pocket in the side of the chop large enough to place filling.
- Fill chops evenly distributing filling among all 4 chops
- Coat chops with tarragon mustard mixture once stuffed and place in a coated 9×13 baking dish
- Bake in preheated 325 degree oven for 30-35 minutes or until internal temperature reaches 160 degrees.
Makes 4 servings.
Each serving contains:
Total fat 7g
Saturated fat 3.5g
Trans fat 0g
Total Carbohydrate 17g
Recipe courtesy of Digestive Disease Health Team Dietitians