http://www.thcmag.com/spinach-and-hempseed-stuffed-pork-chops/ Spinach and Hempseed Stuffed Pork Chops
1 Tbsp hemp oil
1 Tbsp olive oil
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10-ounce) bag of frozen spinach, (thaw, squeeze excess water; can do this easily in microwave)
1/2 tsp salt + more for taste
1/2 tsp freshly ground black pepper + more for taste
1/4 tsp thyme
1/3 cup cream cheese, softened
1/4 cup ricotta cheese
¼ cup shelled hemp seeds
4 center-cut pork chops, 4-5 oz
1 1/2 cups vegetable broth
1 Tbsp lemon zest
2 tsp lemon juice
2 tsp Dijon
Heat 1 Tbsp hemp oil in a pan over medium heat. Add the garlic and cook for 1-1/2. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme to the skillet. Cook for 2-3 more minutes. Transfer the mixture to a medium bowl. Then combine the cream cheese, ricotta and hemp seeds with the spinach mixture. Divide your spinach mix into four equal parts.
Using a sharp pairing knife, carefully cut a slit the pork chop, about 1-2 inches, to create a pocket. Stuff each pocket with portioned out spinach mixture. Close pocket by pressing lightly. Salt and pepper if you’d like.
In a small bowl combine the vegetable broth, lemon zest, lemon juice, and mustard.
Warm 1 Tbsp olive oil in a cast iron skillet over medium-high heat. When the oil starts to crackle, add the stuffed pork chops. Cook about 3-4 minutes per side until light brown and cooked through. Add the vegetable broth mixture to the skillet over medium-high heat. Cook until it thins a bit and serve over pork.