Pork chop pockets with spinach
Ingredients
- Leaf spinach Hortex 1 package
- Pork chops 4-6 pieces (200g)
- Soft goat cheese 100 g
- Dry tomatoes 6 pieces
- Cooking oil
- Salt, pepper
Preparation
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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