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Wednesday, January 20, 2010

Taste Buds: Sun Dried Tomato and Spinach Stuffed Pork Chops with Brown Sugar Glazed Carrots

I modified this pork recipe from the Food Network to make it a bit healthier replacing many of the frozen or dried items with fresh ones and taking out a few of the higher carb items. Doing this cut the calories in half and gave the dish a more beautiful complex taste. It was SO SUPER YUMMY AND RICH AND SAVORY!

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Many recipes that call for a box of frozen spinach can be replaced with fresh spinach. Blanching spinach is the way to replace any frozen spinach requirement in a recipe and is so much better for you. In a medium frying pan that has a lid add ¼ cup of water and heat over medium high heat. While the pan is warming wash the spinach and remove the long stems discarding them. Reserve the leave in a bowl. Once the pan is hot cook spinach leaves with the lid on for 3 minutes. When spinach is done drain in strainer and immediately pour cold water on it. This stops the cooking process. Next grab a few paper towels and remove most of the excess moisture by pressing the spinach flat. Cut it up into shreds and then reserve to the side.

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One of the harder things about this recipe is creating the pockets in the meat. I used a meat cleaver to pound out my pork filets and then took a very sharp knife cutting in small cuts while gently pulling the top layer of meat up. I succeeded pretty well but it was not a perfect job. I found that once I stuffed them with the mixture that there were thinner areas. That will be something I have to work on.

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Hope you enjoy this recipe.

   RECIPE: SUN DRIED TOMATO AND SPINACH STUFFED PORK CHOPS
INGREDENTS
1 Tablespoon of Olive Oil - 120
4 Cloves Garlic
6 Sun Dried Tomatoes - 90
1 Bunch of Spinach - 20
1 Sprig Thyme
1 oz Goat Cheese - 110
2 4oz Center Cut Pork Chops - 260
1 ½ Cup Chicken Broth - 15
½ Lemon Zested
2 Tablespoons of Lemon Juice
2 Teaspoons Dijon Mustard - 10

DIRECTIONS
1. Mince the garlic and add in a small bowl to ½ tablespoon of oil
2. De-stem wash and blanch spinach (described above).
3. Cut spinach in strips.
4. In a medium sauté pan over medium heat add the garlic/oil mixture and cook until fragrant, about 1 minute (do not brown).
5. Add the sun-dried tomatoes, spinach and thyme and cook for 2 more minutes.
6. Add goat cheese, stir to combine and then set aside (take off the heat).
7. Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with ½ of the stuffing. Season the outside of the meat with salt and pepper.
8. In a small bowl combine chicken broth, lemon zest, lemon juice and mustard.
9. Warm the remaining ½ tablespoon of olive oil in a large heavy skillet over medium high heat. When the pan is hot add the pork. Cook until golden and cooked through about 4 minutes each side. Transfer pork to tin foil and cover to keep warm.
10. Add the chicken broth mixture to the skillet. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers.
11. Reduce the broth by half to make a light sauce, about 8 minutes.

Spoon sauce over pork and serve.


   RECIPE: BROWN SUGAR GLAZED CARROTS
INGREDENTS
2 Cups of Baby Carrots, chop in half lengthwise - 80
2 Teaspoons of Brown Sugar - 40
1 Tablespoon Light Butter - 50

DIRECTIONS
1. In a medium frying pan with a lid add ¼ cup water over medium high heat.
2. Cut carrots in half lengthwise. Once water is hot, add the carrot halves and cover stirring occasionally for 12 minutes, or until carrot sticks are tender.
3. Drain water and add butter and Sugar, cook for 2 more minutes stirring often until carrots are glazed. Serve immediately.

CALORIES IN THIS MEAL: 400 per person (Serves 2 people)

2 comments:

paul peggy zeus said...

OOHHH This may be your best creation ever - I think DAD will even try this one!! Thanks for sharing.

myLA said...

God I want to be a 7 series *pouting and stomping away*

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