Pork chop pockets with spinach

Pork chop pockets with spinach

Shopping list:

Pork
Salt and pepper
White wine

Leaf spinach Hortex – 1 package

4-6 pork chops (200 g/pcs)

100 g soft goat cheese

6 dry tomatoes

cooking oil

salt, pepper

Sauce:

100 ml of dry white wine

2 tablespoons heavy cream

1 tablespoon French mustard

2 pinches of dry rosemary

salt, pepper

4
Main dich
35 minutes
In the
main role:
LEAF SPINACH

Recipe:

Chop dry tomatoes and fry in pan, add spinach, season with salt and pepper, simmer until water evaporates. Everything stir with cheese. Pork chops nick horizontally to become pork chop ‘pockets’ and fill them with stuffing. This way prepared chops fry (ca. 4 minutes on every side).  Afterwards put the pork chops into oven not letting them to cool down. Pour wine on the pan and scrape remnants of fried meat with wooden spoon. When the wine reduces by half the volume, add remaining ingredients and cook the sauce until thickened. Serve pork chop pockets topped with sauce.

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