Grilled Lemon-Spinach Stuffed Pork Chops
By Giant Eagle Market District
Prep Time: 30 minutes
Grill Time: 12 minutes
In large skillet, cook garlic and shallot in 2 teaspoons oil over medium heat 2 minutes or until softened, stirring occasionally. Stir in spinach and cook 2 minutes or until spinach is wilted; remove from heat. Stir in lemon zest, ¼ teaspoon salt and ⅛ teaspoon black pepper; cool 5 minutes and coarsely chop.
Prepare outdoor grill for direct grilling over medium heat. With sharp knife, carefully cut a horizontal slit in thickest part of each pork chop to create a pocket; stuff each pork chop with about 2 tablespoons spinach mixture. Coat pork chops with 1 teaspoon oil; sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Place pork chops on hot grill rack; cover and cook 12 minutes or until internal temperature of pork chops reaches 145°F, turning once halfway through cooking.
In medium bowl, whisk lemon juice, chives, honey, red pepper and remaining ¼ teaspoon salt and ⅛ teaspoon black pepper; whisking constantly, drizzle in remaining 3 tablespoons oil until emulsified. Add squash and tomatoes; toss until well combined.
Serve pork chops with salad dolloped with cheese.
Nutritional Information (Per serving):
637 Calories, 42g Fat (13g Saturated), 152mg Cholesterol, 818mg Sodium, 13g Carbohydrates, 3g Fiber, 55g Protein
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.