Chopportunity Knocks
Stuffed Pork Chops with Feta, Spinach, and Sun-Dried Tomatoes atop Herbed Quinoa
50 minutes
Serves 4
DinnerMediterranean
Herb's take
Taking the Mediterranean classic and giving it a little scientific spin, these pork chops get butterflied and packed with a savory, colorful filling, then finished in the oven for juicy, flavorful results. You'll also master a fluffy, aromatic quinoa that’s anything but an afterthought.
Equipment needed
- Ovenproof skillet
- Fine mesh strainer (for rinsing quinoa)
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F. Line a baking sheet with foil and set aside.
- 02Using a sharp knife, butterfly each pork chop by slicing horizontally to create a pocket, being careful not to cut all the way through.
- 03Heat 1 tablespoon olive oil in a skillet over medium heat. Add shallot and half the minced garlic, sauté until fragrant and softened, about 2 minutes.
- 04Add chopped spinach to the skillet. Cook, stirring, until wilted and most of the liquid evaporates, about 2 more minutes. Transfer mixture to a medium bowl and let cool slightly.
- 05Add feta, sun-dried tomatoes, 2 tablespoons parsley, and half the lemon zest to the bowl with the spinach mixture. Stir to combine.
- 06Stuff each pork chop pocket generously with the filling, pressing it in but not overstuffing. Secure with toothpicks if needed.
- 07Rub the outside of each chop with 1 tablespoon olive oil, sprinkle with 1 teaspoon kosher salt, black pepper, and 1 teaspoon dried oregano.
- 08Heat a large ovenproof skillet over medium-high. Sear the chops for 2-3 minutes per side, until golden.
- 09Transfer the skillet to the oven and bake 10-14 minutes, until the internal temperature hits 145°F. Let the chops rest, tented with foil, while you make the quinoa.
- 10Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon olive oil over medium. Add remaining garlic, cook 30 seconds.
- 11Stir in quinoa and toast for 1 minute, then add chicken broth, 1/2 teaspoon kosher salt, 1/2 teaspoon dried oregano, remaining lemon zest, and juice from half the lemon. Bring to a boil.
- 12Reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
- 13Fluff the quinoa with a fork. Stir in the remaining parsley and juice from the other half of the lemon.
- 14Slice pork chops (remove toothpicks if used) and serve over beds of herbed quinoa. Spoon any juices from the pan over the top, and garnish with extra feta or parsley if desired.
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