Pork cutlets stuffed with spinach and sun-dried tomatoes

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

These natural pork cutlets are filled with a filling of spinach, sun-dried tomatoes, and a mixture of goat cheese and cream cheese before pan-frying, creating a sophisticated dish perfect for a holiday table. To stuff the meat, simply cut a deep pocket in the side of each cutlet—it's much easier than you might think. After pan-frying the cutlets, don't wash the pan; instead, use the rendered juices to make a delicious sauce by adding chicken broth, lemon juice, and Dijon mustard to the pan. Serve the cutlets with the filling, drizzled with the light sauce from the pan.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 natural pork cutlets (110 g each)
1 tbsp. l. olive oil + 1 tbsp. l.
2 cloves garlic, crushed
6 sun-dried tomatoes, diced
1 package (280 g) frozen spinach, thawed and squeezed out excess water
0.5 tsp salt + more to taste
0.5 tsp freshly ground black pepper + more to taste
1/4 tsp dried thyme
1/4 tbsp. (55 gr.) goat cheese
1/3 cup reduced-fat cream cheese
1.5 cups chicken broth
Zest of half a lemon
2 tablespoons lemon juice
2 teaspoons Dijon mustard

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, black pepper, and thyme. Cook, stirring, for about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and cream cheese. Stir to coat and set aside.
Using a sharp knife, cut a pocket into the thickest part of the pork chop. Fill each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the filling. Season the outside of the pork with salt and pepper.

In a small bowl, combine chicken broth, lemon zest, lemon juice, and mustard.
In a large heavy skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. When hot, add the pork. Cook until golden brown and cooked through, about 4 minutes per side. Transfer the pork to a plate and cover with foil to keep warm. Add the chicken broth mixture to the skillet and heat over medium heat. When the broth comes to a simmer, scrape up any browned bits from the bottom of the pan. Reduce the broth by half to create a light sauce, about 8 minutes. Drizzle the sauce over the pork before serving.

Categories:

recipe / Stuffed dishes / Main courses / Meat / Vegetables and mushrooms / / Italian cuisine / Giada De Laurentiis

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