Monday, June 20, 2011

Spinach and Sun Dried Tomato Stuffed Pork Chops and Garlic Rosemary Mashed Potatoes

I love pork and I am always trying to think of new ways to make it.  Tonight we enjoyed pork chops stuffed with a lightly creamed spinach and sun dried tomato mixture, garlic rosemary mashed potatoes and roasted garlic asparagus.  This is a gourmet dinner you can put together in about 45 minutes.  The recipe below serves three.

Spinach and Sun Dried Tomato Stuffed Pork Chops

  • 1 package of frozen spinach, thawed, drained and squeezed dry
  • 1 8 ounce jar of drained, Julienne sun dried tomatoes (reserve olive oil in a small bowl)
  • 1/4 cup of quattro formaggio (a four cheese Italian blend you can buy almost anywhere now)
  • 1/2 cup of heavy cream
  • 2 cloves of garlic finely minced
  • 3 1 to 1 1/2 " boneless pork chops
  • 1/2 tsp of salt
  • 1/2 tsp of pepper
  • 1/2 tsp of granulated garlic 
  • 1/4 cup of dry white wine
Preheat oven to 350 degrees. Take pork chops out of case and pat dry with paper towel (taking out some of the moisture will help them brown better).  Add salt, pepper and granulated garlic to each side of the chop.  Take a cutting knife to the side of the pork chop that does not have fat on it and cut open a 3" pocket.  Tear down with knife about 1/2 way through the chop, but not all the way through.  Set aside.

In a small sauce pan heat heavy cream on medium heat.  Once you see a slight boil add cheese, minced garlic cloves, and half of the sun-dried tomatoes.  Once these ingredients are blended together, remove from heat.

Take mixture and stuff each pork chop evenly (about 2 to 3 tablespoons).  Reserve the additional spinach for garnish or additional side dish.

Heat large sauce pan with oil you reserved from sun dried tomatoes (this is a great way to add flavor). Take each pork chop and gingerly place in heated pan.  Brown one side for about 3 minutes and then very carefully turn to other side.  Add wine and let reduce for three minutes.  Place in oven @ 350 for 15 to 20 minutes. When you cut inside it should be slightly pink--do not over cook.

Garlic Rosemary Mashed Potatoes

  • 5 medium to large size red potatoes
  • 1/2 cup of heavy cream (or you can use low-fat or non-fat milk)
  • 3 tablespoons of butter (again I use Smart Balance Light Butter Spread)
  • 1/4 cup of quattro formaggio
  • 3 cloves of minced garlic
  • 2 tablespoons of freshly chopped rosemary
Bring to boil a large pot of water, add a few dashes of oil and salt to the water (you can do this just before you start the pork chops).  Boil potatoes for 20 minutes (or until tender, check with a fork). Also, you can leave the skin on for a more rustic texture and because the skin on red potatoes is so thin.  Once tender, drain.  Quarter potatoes and place in mixer with cream (or milk) and butter and beat on medium speed.  Then add, garlic, cheese and rosemary.  Beat again on medium until well blended.

* If you want to get your potatoes softer faster, place in the microwave for about 5 to 7 minutes before hand, wrapped in a clean dish towel--this will get them a little softer before adding them to the boiling water.

Roasted Asparagus with Garlic

  • One bunch of fresh asparagus, rinsed and pat dry
  • One baking sheet, covered with foil
  • 2 tablespoons of olive oil
  • 2 cloves of minced garlic
Once you've rinsed your asparagus, line baking sheet and drizzle with one tablespoon of olive oil. Take asparagus and line on pan.  Drizzle second tablespoon of olive oil on top of asparagus and sprinkle over with garlic.  Take clean hands and rub through asparagus, garlic and olive oil to be sure all sprigs are covered.  Roast in oven for 15 to 20 minutes on 350 (you can add these at the same time you are adding your pork chops in the oven).  Once the skins have bubbled a bit and sprigs are tender, they are ready to enjoy.  Use any of the leftover asparagus to add to an omelet the next morning...delicious!!!


  1. Really flavorful! Looking forward to have the leftover pork chop for lunch! :)