Spinach-Artichoke-Stuffed Pork Chops
Red Pepper and Olive Penne
Ingredients
- 6 (8-oz) boneless pork chops (about 1-inch thick)
- ¾ cup spinach-artichoke dip
- 2 Tbsp olive oil
- 2 tsp paprika
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 425°F. Cut a horizontal pocket in one side of each pork chop; spoon dip into each pocket.
- Place pork in a greased baking dish; brush with oil, and sprinkle with paprika, salt, and pepper.
- Bake 15 to 20 minutes or until pork is done.
Side Dish Ingredients
- 2 (8.5-oz) pouches ready penne pasta
- 2 green onions, chopped
- 1 Tbsp minced garlic
- 1 Tbsp olive oil
- 3 Tbsp pine nuts
- ½ (12-oz) jar sliced roasted red peppers, drained
- ¼ cup pitted kalamata olives, halved
- ¼ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Microwave pasta according to package directions.
- Meanwhile, cook onions and garlic in hot oil in a large nonstick skillet over medium-high heat 30 seconds or until tender. Add nuts; cook 1 to 2 minutes.
- Stir in pasta, roasted peppers, olives, salt, and pepper; cook 1 minute or until thoroughly heated.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
409
|
210
|
619
|
| Fat (g) | 20 | 8 | 28 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 56 | 5 | 61 |
| Carb (g) | 2 | 31 | 33 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 541 | 377 | 918 |
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