Spinach Stuffed Pork Chops with Balsamic Fig Sauce

DSC_0566Spinach Stuffed Pork Chops with Balsamic Fig Sauce

Yields: 4-6 servings
Time: 45 minutes

Ingredients:

  • 1 10 oz package frozen spinach, thawed and drained (use a towel to squeeze out excess water after thawed)
  • 1 cup nonfat Greek Yogurt
  • ¾ cup crumbled goat cheese
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp pepper
  • 4 boneless center-cut pork loin chops
  • 1/8 – ¼ tsp
  • 1/8 – ¼  tsp pepper
  • 2 Tbsp fresh rosemary, finely chopped (or 2 tsp dried rosemary)
  • 1 Tbsp olive oil

Sauce: (Adapted from the kitchen culinaire)

  • 1 Tbsp butter
  • 6 fresh figs, stemmed and quartered
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp brown sugar
  • 1/3 cup water

Directions:

  1. Pre-heat the oven to 325 degrees Fahrenheit.
  2. Combine spinach, yogurt, goat cheese, garlic powder, onion powder, and pepper in a medium-sized bowl and set aside.
  3. With a paring knife, carefully make a slit in the fatty side of the chops. Work the knife about ¾ of the way through without cutting through it. (This is where you will add the filling, so give enough space for your creamy stuffing).
  4. Season pork on both sides with salt, pepper, and rosemary. Add about 3 tablespoons of spinach, yogurt and cheese mixture to the inside of each chop. Be sure not to over-stuff!
  5. Heat olive oil in a medium sized pan. Sear chops for 3 minutes on each side.
  6. Line a sheet pan with aluminum foil or spray with non-stick cooking spray. Transfer pork chops to the pan and bake for 7-9 minutes. If using a thermometer, ensure the probe is in the meat, not the stuffing and has reached an internal temperature of 145 degrees F.
  7. To make the sauce, melt butter in a saucepan over medium heat. Add figs and allow them to cook for 2 minutes. Remove figs and add vinegar, brown sugar and water to the saucepan. Bring to a boil and cook for 4-5 minutes until slightly reduced. Add figs back to the sauce to keep warm.
  8. Drizzle sauce over pork chops and serve immediately.

Cook’s Tip:

  • Re-use leftover spinach, yogurt, and cheese stuffing as a dip for raw veggies or pita bread. This is a great appetizer or snack for your lunch box. Just be sure when stuffing the raw meat, you are not cross contaminating.DSC_0569

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