Pork chops stuffed with tomatoes and spinach

Ingredients

1 tbs olive oil + 1 tbs

2 cloves garlic, minced

6 sun-dried tomatoes in oil, diced

200g cleaned fresh spinach, blanched* cleaned or

280g frozen spinach, thawed and excess water squeezed out

½ tsp salt

½ tsp ground black pepper

¼ tsp dried thyme

3 tbs feta cheese, crumbled

¼ cup cream cheese

4 boneless pork chops

1 cup chicken broth from ½ cube

½ lemon, zested

2 tbs lemon juice

2 tsp Dijon mustard

Preparation

Warm the 1 tablespoon olive oil in a medium saute pan over medium heat and add the garlic and cook about 1 minute.

Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, for 2 more minutes.

Transfer the mixture to a medium bowl and add the feta and the cream cheese. Stir to combine and set aside.

Thinly beat with a meat mallet each chop. Place ¼ of the spinach and sun-dried tomato mixture on the each chop, fold in half and secure with a wooden or metal toothpick. Season the outside of the pork with pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. Add the pork and cook for 5 minutes per side until golden and cooked through.

Transfer the pork to a side dish and tent with foil to keep warm.

Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the bottom of the pan and cook for 8 minutes to reduce the broth by half.

Before serving spoon some sauce over the pork.

*Cook spinach in a microwave oven with 2 tablespoons water for 2 minutes on MAX (this way you preserve all the vitamins).