Healthy & Homemade: Spinach & Goat Cheese Stuffed Pork Chops

RH_RecipesMost people across the world will make their new year resolutions on January 1st. We’ve heard everything from ‘I will lose 10 pounds’ to ‘I’m going to run a full marathon’ and ‘I’m going to start my own business’. While some folks will in fact achieve their goals, there is a decent percentage that will go on and live their lives as usual.

But what if this year you did just one thing a week for yourself and your families.

We live in an age where the convenience of fast food, dining out and pre-packaged meals are taking over our eating habits. Raleigh has so many incredible local resources to create fresh, healthy and delicious meals. Start by taking one day a week to create a meal start to finish completely from scratch. Invite family members and friends to help out, take advantage of the time to reconnect and unplug from social media or other outside distractions.

One meal could be all it takes to step forward towards a healthy and happy rest of your life!

Every week we will share with you a healthy & homemade recipe to help make your cooking day easy. This week we are sharing “Spinach & Goat Cheese Stuffed Pork Chops”! Here’s how to make them:

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Spinach & Goat Cheese Stuffed Pork Chops

Serves 4  /  Prep: 15 mins  /  Cooking Time: 50-55 mins

  • Ingredients:
    • 4 – Thick Cut Bone-In Pork Chops
    • 1/4 Cup – Onions (Diced)
    • 2 Cloves – Fresh Garlic (Finely minced)
    • 1 1/2 Cups – Spinach (Packed whole leaves)
    • 1/3 Cup – Chicken or Vegetable Stock
    • 1/3 Cup – Goat Cheese (We live Prodigal Farms @ the State Farmer’s Market)
    • Salt & Pepper
    • 8-10 Toothpicks (Soaked in water)
    • Olive or Coconut Oil for the pan
  • Preparation:
    1. Pre-heat oven to 375°F
    2. Heat oil in saute pan over medium heat, add onions and cook until slightly transparent, add garlic, spinach and stock to the pan and cook down until almost all of the liquid is cooked out
    3. Remove pan from heat and place spinach mixture into a bowl to cool
    4. Season both sides of pork chops with salt and pepper
    5. Using a knife cut a 1-1 1/2 inch incision into the pork chop opposite side of the bone cutting deep enough to create a “pocket”
    6. Add goat cheese to (now cooled) spinach mixture and combine, divide into 4 portions
    7. Begin stuffing the chops with spinach/goat cheese  mixture using the soaked toothpicks to hold the slits closed
    8. Reheat pan on medium-high heat with oil then brown pork chops on each side (about 2 mins per side)
    9. Place pork chops in baking dish and bake uncovered for 35-45 minutes, internal temp at thickest part of chop should be 145°F

Bonus: Lemony Sautéed Asparagus

While you wait for your pork chops to finish in the oven and your pan is still hot you can get this easy side done to complete your meal!

Serves 4  /  Prep: 5 mins  /  Cooking Time: <15 mins

  • Ingredients:
    • Asparagus, bunch
    • Salt & Pepper
    • 1/2 Lemon
    • 1/2 Tsp Lemon Zest
    • 1/4 Cup Onion (or shallot) minced
    • Olive Oil
  • Preparation:
    1. Prepare the asparagus by cutting off the woody bottoms
    2. Cut remaining stalks into 2 inch pieces
    3. Heat oil in saute pan over medium heat and add onion stirring constantly for 2 minutes, do not let it burn
    4. Add asparagus to pan, season with salt & pepper
    5. Cook for 5 minutes until tender
    6. Remove from heat, squeeze the lemon over asparagus, sprinkle zest and toss to coat
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